Want to learn how to make the best Instant Pot rice? Give this recipe a try! People will be asking for seconds.
True story: I sometimes eat this Instant Pot rice as a meal all by itself. This recipe all started when I made my Instant Pot chicken and rice but just wanted the rice all by itself.
I was in two minds about posting this recipe. On one hand, I've made it so many times that I can't understand how it wouldn't work. I do know that some people have had issues with a burn warning on that other recipe (rice is notoriously tricky), so I don't want more comments from people saying this didn't work for them.
But... it's just so tasty. Imagine a yummy risotto with lemony notes. The rice soaks up all the chicken broth and flavor, and it's just so tender and creamy (no cream though) and ahhhh I'm not even a big rice person, but I love love love it. I kinda can't not post it. In my opinion, it's the best thing I've ever made in the electric pressure cooker.
"I could eat the rice from this recipe with every meal!" -- Lovely reader Monica on the chicken & rice recipe that spawned this one
How to make rice in the Instant Pot
Sauté the onion in your Instant Pot until soft; add the remaining ingredients (garlic, chicken broth, lemon juice, rice, Italian seasoning, & butter). Be sure to rinse the rice and drain it prior to adding it. Give it all a stir. Close the Instant Pot's lid, set the valve on "sealing" and cook on high pressure for 10 minutes. Do a quick release. Give it a stir. Eat.
***Note: There is a chance that a burn warning will occur. I have never seen a burn warning on my own Instant Pot (it's a 6-quart model), so I am perplexed, but I've definitely heard of this happening. I recommend you follow the directions exactly. I've tested cooking this rice at various intervals, including 10 minutes, 15 minutes, and even 18 minutes (with chicken breasts in this recipe) and I have yet to get a burn warning or wreck the rice.
If you're not a fan of soft and creamy rice, you may not like this recipe. It's definitely not al dente.
Pro tip: You may use vegetable broth instead of chicken broth if this recipe needs to be vegetarian, but I do find chicken broth in general to be more flavorful.
I hope you'll give this easy Instant Pot rice recipe a try!
Questions? Ask me in the comments below.
The Best Instant Pot Rice
Ingredients
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2.5 cups chicken broth or veg broth
- 2 tablespoons lemon juice
- 1 cup white jasmine rice (or basmati) rinsed
- 4 dashes Italian seasoning
- 1 tablespoon butter
Instructions
- Press the sauté button on your Instant Pot. Add the oil and onion and sauté for 3-4 minutes. Stir in the garlic, then add the chicken broth, lemon juice, rice (rinse it first), Italian seasoning, and butter. Leave the sauté button pressed so it heats up as you're adding the ingredients.
- Give the ingredients in the Instant Pot a good stir, and then close the lid, set the valve to "sealing", and cook on high pressure for 10 minutes. It will take 5-10 minutes to get it up to pressure.
- Do a quick pressure release once the countdown has completed. Give it a stir and then serve. The rice will be soft and creamy. Sort of like a faux risotto.
Notes
- I have tested this recipe multiple times in my 6-quart Instant Pot, and it has worked every time without a burn warning (I've heard this can happen in some of the larger Instant Pots when cooking certain recipes - such as ones with rice). I suggest following my instructions exactly as written for best results.
- If desired, use low-sodium chicken broth. I found this recipe to be perfectly seasoned with regular chicken broth, though.
- Makes 4 generous servings, but it'll easily serve 6 as a side.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Erika says
I'm going to make this tonight, but wanted to say the only way I could see a burn notice happening (aside from the vent being left open) would be if the rice and water weren't mixed up enough and there was a spot of rice right on the bottom of the pot. Ill report back after I make it tonight
Natasha says
Yup, I agree... I have NEVER encountered a burn warning, so I'm definitely confused when others receive them.
Kayla Brown says
And here I was trying to scour the internet for ideas on something easy to make that wasn't a full blown meat and potatoes kind of meal, and that would feed me (and my 18 month old when he sees me eating it; eating anything for that matter, haha). I thought I was the only person in the world that could eat just the rice from chicken and rice or any dish with rice in it, and if you ask my family then they will tell you i have to be the onlynperson like that and not want the meat along with it. I don't feel so alone anymore! I haven't made it yet, but I'm about to start cooking right now! Thank you so much for posting this recipe. Side note: "Al dente" anything isn't my cup of tea, for the most part and meat is something I can usually live without....so your recipe has reached its intended readers and makers of it! Thanks again!!
Natasha says
Ahhh this comment made my day!!! 😀 Thanks, Kayla!
Renee says
To make this on the stovetop - Use Minute Jasmine Rice. No need to rinse. Sauté as directed. Add ingredients as directed except omit butter, use only 1 cup of broth and add salt to taste after following directions for Minute Rice preparation. Red, White or Yellow Onions can be used.
Thanks for this tasty recipe Natasha! Love your recipes and all details about storing - freezing - variations and tips.
Natasha says
I'm so happy you enjoyed it, Renee! I'm also glad you appreciate the tips. 😀
Ashley says
Have been loving this recipe!! Tonight I changed it up! I used mushroom broth & added parm cheese prior to stirring!!
Natasha says
Excellent!! Love that idea. 🙂
Mark says
Amazing. Super quick and easy. We didnt have lemons on hand so we used one tablespoon of lemon juice concentrate instead of 2 tablespoons of lemon juice. Perfect recipe. No burn warning and we are using a 6 quart Instant pot. Will definitely make this again. Thanks!!
Natasha says
I'm so pleased you enjoyed it!! That's fantastic. 🙂 Thanks for letting me know!
Tim says
Really great recipe, was exactly what I was looking for! It is very much like a risotto. Thank you!!
Natasha says
Fantastic!! Thrilled you enjoyed it, Tim. Thanks for taking the time to comment!
Erin says
Since finding this recipe I have made it at least 10 times...it’s a huge hit in my house! Its so easy to make and tastes incredible!! So glad I found this
Natasha says
That makes me so happy!! Thanks for commenting, Erin!
Lily Q. says
Total newbie one-pot cook here, tried this recipe as the first ever thing I cooked in my newly-purchased Breville Fast/Slow Pro cooker (with a few modifications), and the results were absolutely AMAZING!! My jaw dropped seeing that this recipe, along with this cooker, could produce such fluffy, perfectly cooked and delicious rice! My modifications were to use the manufacturer’s recommended proportion of 2 cups of uncooked rice to 2.5 cups of liquid (broth), and I had to leave out the lemon juice because my kid won’t eat anything with lemon in it. And I used the manufacturer’s recommended settings of 7.5 psi (medium) pressure with 5 minutes of cooking time. The reality was 9 minutes for the cooker to come to full pressure, 5 minutes to cook, and 9 minutes to depressurize using the automatic “pulse” steam release setting. But it was SUPER easy, and even a total newbie like me didn’t get any burn notice and I’m still shocked at the awesome results. My husband and kid also approve! Will try more recipes from this awesome blog! Consider me a new fan!
Natasha says
I'm so happy it was such a hit for your first time trying the electric pressure cooker, Lily! Let me know if you make anything else. 🙂
Holly says
Hello! We only had brown rice on hand so thought I'd try it. Way too much chicken stock. Would this work with brown rice if I cut the chicken stock by half?
Natasha says
Hi Holly! It's odd to me that there was too much chicken stock since brown rice usually takes longer to cook and needs more stock. In any case, I haven't tested it myself, so your guess is as good as mine unfortunately. Are you sure the cooking time was enough? Like was it cooked?
Holly says
Thanks for your reply (and I'm sorry I didn't get notification to respond sooner). The rice was cooked but was standing in much liquid? I'm going to try it again tonight.
Natasha says
Hi Holly! No worries. I wish there was a way to notify readers when I respond. Maybe I'll build that in if I redesign the site one day. Yeah, this recipe can be a bit finicky, unfortunately. It seems like it works fabulously in some peoples' Instant Pots, and for others it doesn't work so well. I have no idea why. I've heard it doesn't work as well in some of the newer models. It's normal (with white rice anyway) that there is a bit of liquid, but once you stir it, it should absorb and not be standing in liquid. It's a very creamy rice, but yeah, wet isn't how it's supposed to be. And with the brown rice, I haven't tested it at all, so that is even more unpredictable. Let me know how it goes!
Bianca says
This is probably the best rice I have ever made! I substituted onion powder instead of onions and it was great. I will probably use less lemon juice next time with the onion powder substitution.
Natasha says
That's awesome!! I'm so glad you like it. Thanks for commenting!
Lisa says
I followed the instructions as written and it turned out perfectly, fluffy and flavorful. I do have an older instant pot, so maybe that’s why is was so perfect? Anyway, many thanks!
Natasha says
I am so happy it worked out for you, Lisa! Thanks for letting me know!
JohnnysMommy says
We are hooked on this rice. The garlic, onion and lemon give it such a fantastic flavor. The measurements are perfect. 7 minutes seems to be the best time followed by QR then fluff. Never anything stuck to the bottom. Rice is tender but not overdone or mushy. Perfect with grilled summer meals. I followed the recipe exactly the first couple of times, but then made a few minor adjustments. After sauteing the onion and garlic (sprinkled with salt and pepper), I add the butter and allow it to melt and incorporate. I then add the rice and stir it around for a few minutes so as to toast it a bit and seal in the sauteed flavors. I also add a few sprinkles of garlic and onion powder and put in a tad more Italian seasoning that called for. Then, I add the remaining ingredients and cook as directed. DELICIOUS!!!
Natasha says
I'm so glad to hear that!! I haven't made it in forever... I need to make it again!! I'm so happy that you decided to leave me a comment! XO
Jen says
Soooo mushy. I don’t think the stock to rice ratio is right. Used in an instant pot and followed directions to a tee.
Natasha says
Sorry it didn't work out for you, Jen. Sadly Instant Pots seem to vary, and so this could either be your specific Instant Pot, or you just didn't like the recipe. The rice comes out soft and creamy for me... risotto-like, but not mushy. As I discuss in the blog post, I've made this tons of times (also tested with the chicken and rice recipe this originated from), and it's always worked out for me.
Jocelyn says
Can I double this in my 6qt? Making it for two families. Thanks!
Natasha says
I think that should work. Have you tried making it as written? I just want to make sure since I know a few people have had issues with burn warnings unfortunately. It’s never happened to me, and I’ve made this many times, but I would hate for any ingredients to go to waste if you start out by doubling the recipe.
Erika says
If the recipe is doubled, should the cooking time also increase?
Natasha says
Hi! Typically on IP recipes, you don't need to increase cook time when doubling ingredients, but I have personally not tested doubling this particular recipe. Let me know how it goes - that could help other readers.
Erika says
Did doubling up the recipe work? I have made the single portion many times for my family and my entire family loves it. However, my daughter wants me to make a larger batch for her entire Cross Country Team, and I am worried about doubling up the recipe?
Lc says
Love your recipes
Best blog hands down
Although I wish some recipes called for low sodium chicken broth (which is the standard for most recipes), then you can bring it up to salt levels as needed. Every brand is different and almost possible to calculate. Which full sodium chicken broth so you use?
Natasha says
Hi! Thank you! You can feel free to sub any of my recipes with low sodium broth. Honestly, I always just taste and season as I go along anyway. Unless we're talking health reasons here, taste-wise it doesn't really make much difference if you use low sodium broth and add more salt at the end or use regular broth and add less salt. I have never actually calculated salt content (just go by taste). I typically buy Campbell's broth.
Chantell Bertollini says
I spray the inside with Pam even though I also use the oil. I also substitute water with some chicken bouillon because I didn't have chicken broth.
No burn warning and really amazing. The chicken and rice recipe is my favorite ❤️❤️
Natasha says
Good idea re: Pam! So happy you liked this recipe, Chantell! 🙂
Laura says
I made this exactly according to your recipe, and it is hands-down the BEST rice I've ever eaten. And so easy!
Natasha says
I am SO pleased to hear that, Laura!! 🙂 Thanks so much for letting me know!
Adrianne says
I followed the directions exactly, and it was soup after 10 minutes on manual in my instant pot. Weird. When I cook plain rice, I use a liquid measure for 1 cup broth to every rice scoop (1 cup) rice. When I read the recipe I thought it a bit odd that it called for so much liquid, but I thought maybe adding the other ingredients called for more liquid.
Natasha says
Hi Adrianne! Hmm mine definitely isn't soupy... that is odd. Mine has sort of a risotto-like consistency. I keep reading things saying how differently older and newer Instant Pot models behave (mine is older). I wonder if that's what's happening here. It seems like people either get the burn warning or it ends up soupy. So odd how consistency from IP to IP varies so much. 🙁
Cate says
I just made with white rice and had to start the IP up again for another minute of pressure cook because there was a little too much liquid! Really good though
Natasha says
Hmmm that's annoying!! Sorry about that. Seems Instant Pots vary a lot. I've had people tell me they have rice stuck on/the burn warning. I have yet for that to happen in my Instant Pot.
Cate says
I just made it again tonight because I loved it so much last time, and I used a little less liquid, it was perfect! 🙂 it's a keeper, I'll be making this with fish every week!
Natasha says
I am so happy that you liked it! 🙂
Andrew Doherty says
I made this earlier this week and it tasted great. Definitely had that risotto consistency. I followed the recipe exactly as stated (used chicken broth and basmati rice). Thanks for posting this.
Natasha says
Wonderful! I am so happy you liked it. 🙂
Andrea says
I made this tonight and it was so so so delicious. Hardly any prep and very quick to cook in the IP. I did make a couple small changes however. I noticed it only called for 1 cup of rice, I used 1.5 cups since I wanted to have some leftover. And instead of 2.5 cups of broth I used 3 cups. Also, instead of jasmine rice I used well-rinsed Calrose rice since that was all I had. Calrose rice is a bit sticky by nature. It turned out incredible. A lovely creamy texture, similar to risotto. We had it with salmon and broccoli for dinner tonight. I absolutely love this dish and am about to recommend it to all my friends on Facebook❤️
Natasha says
I am so glad you liked it!! Thank you ❤️❤️
Stephanie says
I tried this and while it tasted very yummy, it was very wet.
Natasha says
Hmm I haven’t heard that before. That’s interesting. Usually the opposite. 🤔
Rice says
I agree. Normal rice recipes are 1:1. This was 1:2.5 (or 1 cup rice to 2.5 cups liquid). I was a skeptical, but tried the recipe to the tee. The rice was very, very wet.
Natasha says
Not sure what else to say other than I've been finding out Instant Pots tend to vary model-to-model a LOT. What works perfectly in my Instant Pot seems to either burn in another or be too watery. It is very frustrating since obviously I want my recipes to work well for everyone.
Olga says
I just made this and it was like rice soup.
I set it to cook for a second time and then it came out perfect.
There is way too much liquid to rice.
I have an older IP.
Natasha says
I'm glad it worked out the second time around! It doesn't come out rice soup for me.
Tina McLeod says
Hi can I cook this on the stove top as I dont own a pressure cooker ?
Natasha says
Hi Tina, you could definitely try, but I can't offer any suggestions on timing or whether it'll get that same risotto-like quality that comes from the pressure cooking, unfortunately. This was a happy sorta accidental discovery in the Instant Pot for me haha.
Nina says
Could this be modified for brown rice? Maybe a little more broth and a few more minutes? 🤔
Natasha says
Hi Nina! I haven’t tested it. I’m not sure brown rice will ever give that perfect risotto/sticky kinda consistency, but I think it’s worth trying. It’s on my list to test next time I have brown rice at home haha. Let me know your results if you do test. I’m sure others are probably wondering the same thing. 😊
Nina says
I’m going to need to try it! I will let you know.
Nina says
I just make ethics with the brown rice- brown jasmine to be exact. It is amazingly delicious and definitely has that creamy risotto like quality - i used just a splash more broth but probably
About twice the amount of time, i ended up having to restart the IP a couple of times as the liquid wasn’t quite absorbed. So it is definitely doable with brown rice, and though i haven’t yet made the white rice version, I imagine ithis was the desired result. Now to figure out the precise proportions and timing. So so yummy
Natasha says
Very interesting!! Thanks for your comment, it’s very helpful!
Andrea says
Also just made a double batch with brown basmati... Cooked on rice setting for 19 mins and let it sit for 50 mins after it beeps as done. Turned out perfect and delish!
Natasha says
That’s awesome!! Thanks for the tip!
Natasha's Sister says
"People will be asking for seconds." Yeah not likely since you never made firsts for me. With vegetable broth. Do it now.
Natasha says
HAHAHA NO.
Jessica says
So I am just learning to use the Instapot, and I made this tonight. It was really good, but mine came out more like a risotto than the pictures show. I will make it again regardless, but what did I do wrong?
Natasha says
Seems like it came out perfectly! The rice looks drier in the photos than it actually is. And I’m learning that Instant Pots (especially the newer models) seem to vary so results can differ from person to person.
Hannah says
Hi! Wondering if this will work if I sauté the onion on my stovetop, and then follow the remainder recipe using my pressure cooker (no Instant Pot here). It sounds so yummy - I’m hoping it will! Thanks!
Natasha says
Hi Hannah! I haven’t tested this in a normal pressure cooker (don’t own one), so I really can’t speculate. I am very curious, so if you do give it a try, please report back! 😊
Hannah says
I’ll give it a try this week and report back! Cross your fingers for me!
Natasha says
Good luck! Haha
Lisa says
I wonder if it would help with the burn warnings if after the sauté, to add the stock and scrape the bottom of your pot clean? I did this with another recipe recently and had success. Looking forward to making this! Also is plain white rice not recommended? Thanks!
Natasha says
Hi Lisa! You'd think that would help! I definitely do that when I stir it. It's a mystery to me why so many burn warnings occur for people. I would say any common variety of white rice should work (jasmine, basmati, etc.). I have never bought the generic "long grain white rice", but I think I will try and see if it makes much difference in recipes. Let me know how it goes for you!