Instant Pot Rice
Ingredients
For white rice:
2 cups white, basmati, or jasmine rice
2 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
For brown rice:
2 cups long grain brown rice
2 1/4 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
For wild rice:
2 cups wild rice
3 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
Directions
Rinse the rice. Measure the rice into a fine-mesh strainer and rinse under cool running water for about a minute or until the water runs clear.
Combine the rice, water, salt, and butter in the Instant Pot. Dump the rice into an Instant Pot or electric pressure cooker. Note that the water amounts are different depending on the rice you’re using! Add the water and salt to the rice and stir to combine. Toss the butter in, and don’t worry if it floats.
Pressure cook the rice on high. Lock the lid in place and set to cook under HIGH pressure for the following times:
White rice: 5 minutes
Brown rice: 10 minutes
Wild rice: 15 minutes
The Instant Pot will take 8 to 10 minutes to come up to pressure.
Let the pressure naturally release for 10 minutes. When the cook time is up, let the pressure naturally release for 10 minutes.
Release any remaining pressure, fluff, and serve. Quick release any remaining pressure release. Uncover, fluff the rice with a fork, and serve immediately.
Notes
Storage: Leftover rice can be refrigerated in an airtight container for up to 5 days or frozen for a few months.
Nutrition
alcohol-free
egg-free
kidney-friendly
peanut-free
low-potassium
pork-free
pescatarian
gluten-free
tree-nut-free
red-meat-free
low-fat
fish-free
vegetarian
shellfish-free
sugar-conscious
soy-free
wheat-free
Calories 363
Fat 3.5 g (5.4%)
Saturated 2.0 g (10.0%)
Carbs 74.0 g (24.7%)
Fiber 1.2 g (4.8%)
Sugars 0.1 g
Protein 6.6 g (13.3%)
Sodium 244.9 mg (10.2%)