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. 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.
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
Want to learn how to make the best Instant Pot rice? Give this recipe a try! People will be asking for seconds.
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.
Carefully do a quick pressure release once the countdown has completed. Give it a stir and then serve immediately.
Recipe 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.
Hannah says
February 5, 2019 at 10:41 AMHi! 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
February 5, 2019 at 10:46 AMHi 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
February 6, 2019 at 9:43 AMI’ll give it a try this week and report back! Cross your fingers for me!
Natasha says
February 6, 2019 at 11:42 AMGood luck! Haha
Natasha's Sister says
February 5, 2019 at 10:52 AM“People will be asking for seconds.” Yeah not likely since you never made firsts for me. With vegetable broth. Do it now.
Natasha says
February 5, 2019 at 11:10 AMHAHAHA NO.
Nina says
February 5, 2019 at 2:16 PMCould this be modified for brown rice? Maybe a little more broth and a few more minutes? 🤔
Natasha says
February 5, 2019 at 2:51 PMHi 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
February 5, 2019 at 5:44 PMI’m going to need to try it! I will let you know.
Nina says
February 7, 2019 at 5:39 PMI 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
February 7, 2019 at 9:31 PMVery interesting!! Thanks for your comment, it’s very helpful!
Andrea says
February 10, 2019 at 6:08 PMAlso 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
February 10, 2019 at 6:40 PMThat’s awesome!! Thanks for the tip!
Tina McLeod says
February 5, 2019 at 4:05 PMHi can I cook this on the stove top as I dont own a pressure cooker ?
Natasha says
February 5, 2019 at 4:10 PMHi 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.
Stephanie says
February 6, 2019 at 5:38 PMI tried this and while it tasted very yummy, it was very wet.
Natasha says
February 7, 2019 at 9:31 PMHmm I haven’t heard that before. That’s interesting. Usually the opposite. 🤔
Andrea says
February 7, 2019 at 9:26 PMI 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
February 7, 2019 at 9:30 PMI am so glad you liked it!! Thank you ❤️❤️
Andrew Doherty says
April 20, 2019 at 1:50 PMI 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
April 22, 2019 at 8:07 PMWonderful! I am so happy you liked it. 🙂