Instant Pot Basmati Rice

This recipe for Instant Pot basmati rice turns out perfectly fluffy, soft, and tender every time! No more scraping burnt rice off the bottom of the pot, or having to cook mushy rice for longer. It’s the perfect side dish for curries, dals, and more.

Why you'll love this recipe

• Quick: In less than 10 minutes, you’ll have soft, tender, and fluffy rice ready to go.
• Diet-friendly: Basmati rice is vegan and gluten-free, making it suitable for most diets.
• Versatile: Basmati rice makes the perfect side dish for meals like moong masoor dal.
• Simple: Since this recipe is made in the Instant Pot, just add everything in, press start, and come back to perfectly cooked rice.

What is basmati rice?

Basmati is a variety of long-grain rice typically associated with Indian, Nepalese, and Pakistani cuisine. Each kernel is long, slender, and carries a subtly nutty flavor.

It’s a delicious addition to serve alongside various curries, dals, soups, and the like. In Hindi, basmati translates to “fragrant,” and it comes in two varieties — white and brown.

Today, we’ll be going over how to make white basmati rice in the pressure cooker, which is the most popular of the two.

Is basmati rice vegan?

Basmati rice is of course vegan itself, but ghee is an ingredient that is often added while cooking this type of rice. While it adds flavor and prevents the grains from sticking together, you can easily replace it with vegan butter, coconut oil, avocado oil, or olive oil to achieve a similar effect.

Ingredients & Substitutions

• Basmati rice: Easily accessible in most grocery stores worldwide. If you can’t find any there, check your local Indian food market. My go-to brands are Daawat, Royal Chef's Secret, and Tilda Grand Finest Extra Long Grain.
• Water: To cook the rice, either water or low-sodium vegetable broth will work. If you opt for broth, reduce the amount of salt you add slightly.
• Avocado oil: I prefer the neutral flavor of avocado oil, but you can use coconut oil, olive oil, or your preferred cooking oil.
• Salt: To enhance the flavor of the basmati rice. Kosher salt or sea salt are both good options.

How to cook basmati rice in the Instant Pot

• Step 1: Submerge the basmati rice in a bowl of cold water, making sure not to use the water listed in the ingredients. Let it soak for about 5 minutes. Then, drain the rice in a sieve and rinse it under cold water.

• Step 2: Evenly coat the bottom of the Instant Pot with avocado oil, then add the rice, water, and salt.

• Step 3: Set the Instant Pot to high-pressure mode, and cook the basmati rice for 4 minutes with the vent in its sealing position. Once the Instant Pot beeps, let it naturally release for 5 minutes. After 5 minutes, turn the vent to the venting position and release the rest of the pressure manually.

• Step 4: Fluff up your Instant Pot basmati rice with a fork, then let it sit for 5 minutes before serving.

What to serve with pressure cooker basmati rice

Once your Instant Pot basmati rice is cooked and fluffed, it’s the perfect accompaniment to dishes like these:

• Samosa chaat
• Masala puri
• Punjabi chole
• Aloo palak
• Moong masoor dal

Storage & Reheating

For any leftover Instant Pot basmati rice, follow these storage instructions:

• Fridge: I don’t recommend storing cooked basmati rice (or any rice for that matter) in the fridge as it will dry out quickly. You’re better off freezing whatever leftovers you have immediately. If you prefer to keep the rice in the fridge, it will last for 3-4 days.
• Freezer: Portion leftover Instant Pot basmati rice into single-serving containers or freezer bags, then freeze them individually for up to 4-6 months.
• Reheating: Reheat frozen basmati rice straight from the freezer in the microwave or stovetop. If it’s from the fridge, add a touch of water before heating it.

Variations

• Cumin rice: For a spin on the flavor, infuse your Instant Pot basmati rice with sautéd cumin seeds, cinnamon, cloves, cardamom, and peppercorns. 
• Turmeric rice: Add turmeric, ginger, garlic, peppercorns, bay leaves, cumin, cardamom, cloves, cinnamon, and star anise to the pot before cooking the rice.
• Coconut rice: Infuse the rice with fresh-grated coconut, curry leaves, chilies, ginger, and other aromatics.
• Tomato rice: Sauté shallots, aromatic spices like garam masala, turmeric, coriander, chilies, ginger, garlic, and tomatoes before mixing in the rice.

Top tips

• Rinse: Always rinse your basmati rice before cooking it. It helps remove excess starch, making it less sticky and prone to clumping.
• Rice to water ratio: If you are following this pressure cooker basmati rice recipe, use a 1:1 ¼ ratio of rice to water. If you soak it for longer, reduce the amount of cooking water slightly.
• Rest: Let the rice rest a few minutes before serving for the best results. Don’t be tempted to use the “keep warm” setting. If you do, it will overcook and turn out dry.
• Fluff: Since each kernel is quite delicate, fluff the rice rather than stir it. Attempting to stir the rice results in a mushy end result.

FAQ

Similar Recipes

If you enjoyed making basmati rice in the pressure cooker, be sure to check out some more of my favorite side dishes like these:

• Spicy cucumber salad: 4-ingredient salad made in less than 10 minutes.
• Truffle fries: Gourmet fries made with truffle oil and vegan parmesan cheese. 
• Lemon orzo salad: Mediterranean-inspired flavors on a quick and easy side salad.
• Vegan tuna: Plant-based tuna made from chickpeas, dairy-free mayo, and fresh vegetables.