Instant Pot White Rice
If you’ve ever ended up with mushy, undercooked, or burnt rice, the Instant Pot takes all of the guesswork out of it. Once you’ve got the timing and water ratio dialed in, it’s one of the easiest ways to make perfectly fluffy white rice. This is the method I come back to whenever I need a dependable side for curries, stir-fries, grilled meats, or meal prep, and it’s a real must-try if you want to make more of your Instant Pot!
More reader favorites you’ll love: Instant Pot chicken and rice, Instant Pot beef stew, Instant Pot chili, Instant Pot mac and cheese, and Instant Pot oatmeal.
Notes from The Test Kitchen: The biggest difference I found when trying to perfect this recipe was rinsing the rice thoroughly before cooking. It only takes an extra minute, but it makes a noticeable difference to the finished texture, giving you light, separate grains instead of sticky rice. I also wouldn’t skip the 10-minute natural release. It allows the rice to finish cooking gently and helps prevent it from sticking to the bottom of the pot.
Ingredients & Overview
All you need is long grain white rice and water for perfectly fluffy Instant Pot rice. A little salt adds flavor, while a teaspoon of oil or butter is optional but can help keep the grains separate and add a little richness.
Start by rinsing the rice under cold water until the water runs clear, then drain it well.
Add the rice and water to the Instant Pot, along with the salt and oil or butter if you’re using them. Lock the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure. Fluff the rice gently with a fork before serving.
Recipe Notes & Tips
- Stick to a 1:1 ratio: For long grain white rice, equal parts rice and water produce consistently fluffy results in the Instant Pot.
- Don’t skip the rinse: Rinsing washes away excess starch, helping the grains cook up light and separate instead of clumping together.
- Salt is optional: If you’re serving the rice with a well-seasoned dish like a curry or stir-fry, you can leave it out. For simpler meals, a little salt gives the rice a better overall flavor.
- Butter or oil adds a little extra: While not essential, a teaspoon of butter or neutral oil can help keep the grains separate and gives the rice a slightly richer finish.
Storage & Reheating
Let the rice cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
To reheat, add a splash of water, cover loosely, and microwave in 30-second intervals, fluffing with a fork between each burst until the rice is hot all the way through.
Cooked rice also freezes well. Divide it into individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator, or reheat straight from frozen with a splash of water until heated through.
Serving Ideas
This rice is the perfect base for curries, stir-fries, stews, and grilled meats or vegetables. Its light, fluffy texture makes it ideal for soaking up flavorful sauces and pan juices.
It’s also great for meal prep. Cook a batch at the start of the week, portion it into containers, and you’ll have an easy side ready to pair with lunches and quick weeknight dinners.
Instant Pot White Rice
Ingredients
- 2 cups long grain white rice rinsed thoroughly
- 2 cups water
- ½ tsp salt optional
- 1 tsp neutral oil or butter optional
Instructions
- Rinse the rice under cold running water until the water runs clear, then drain well.
- Add the rinsed rice and water to the Instant Pot. Stir in the salt and butter or oil, if using.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
- Open the lid and gently fluff the rice with a fork before serving.
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