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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Very flavorful! My family loved it.
That’s fantastic to hear, Marci! Appreciate your review.
That’s awesome!! 😀
I made this for a crowd last night and everyone kept going back for seconds and thirds. Was delicious. My husband especially kept raving about how much he loved it! I will definitely be making this again and again. Was so flavorful!
That’s awesome! 😀
Honestly, I was a little bit skeptical with the flavoring because I don’t usually cook with flavors like these for rice. I also had to omit the chicken broth and use vegetable broth instead, since that’s what I had on hand. But I decided to just give it a go and the rice turned out SO GOOD! My husband loved it and he thought the flavoring was fabulous. I will be making this rice again. Thank you for the lovely recipe.
That’s awesome!! 😀 Appreciate your review!
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
Yup, I agree… I have NEVER encountered a burn warning, so I’m definitely confused when others receive them.
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!!
Ahhh this comment made my day!!! 😀 Thanks, Kayla!
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.
I’m so happy you enjoyed it, Renee! I’m also glad you appreciate the tips. 😀
Have been loving this recipe!! Tonight I changed it up! I used mushroom broth & added parm cheese prior to stirring!!
Excellent!! Love that idea. 🙂
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!!
I’m so pleased you enjoyed it!! That’s fantastic. 🙂 Thanks for letting me know!