Instant Pot Basmati Rice (Ready in 10 Minutes)
Serving Size: 4 people
DESCRIPTION
This Instant Pot basmati rice turns out perfectly light, fluffy, and tender every time! No more scraping burnt rice off the bottom of the pot or ending up with mushy rice. With just 4 ingredients, it’s the perfect side dish for curries, dals, and more!
EQUIPMENT
INGREDIENTS
- 1 cup basmati rice uncooked
- 1 ¼ cup water
- 1 tablespoon avocado oil or preferred cooking oil
- 1 teaspoon salt
METHOD
- Submerge rice in cold water for 5 minutes. (do not use the water listed in the ingredients). Then drain the rice with a sieve and rinse under cold water.
- Evenly coat the oil at the bottom of the instant pot. Then add the rest of the ingredients (rice, water, and salt).
- Start the instant pot at high pressure mode for 4 minutes with the vent in sealing position.
- Once the instant pot beeps, let the natural pressure release for 5 minutes. After 5 minutes, turn the vent to venting position and release the rest of the pressure manually.
- Fluff up the rice with a spoon or fork. Let them sit for 5 minutes before serving.
NOTES
- 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.
NUTRITION
Calories: 200kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 16mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!