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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. 

Instant Pot savory and creamy rice in an earthenware bowl close-up

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

an Instant Pot with the best rice

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.

bowl of the best Instant Pot rice garnished with pepper

I hope you’ll give this easy Instant Pot rice recipe a try!

Questions? Ask me in the comments below.

It's easy to make the most flavorful, tender, savory, and creamy (but no cream) rice in your Instant Pot! A quick and easy side dish the whole family will love.
4.78 from 18 votes

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. 
Prep: 5 minutes
Cook: 15 minutes
Inactive time: 10 minutes
Total: 30 minutes
Servings: 4


  • 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


  • 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.


  • 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.


Calories: 244kcal, Carbohydrates: 41g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 566mg, Potassium: 203mg, Fiber: 1g, Sugar: 1g, Vitamin A: 104IU, Vitamin C: 15mg, Calcium: 44mg, Iron: 1mg

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.

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Hi! I’m Natasha.

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  1. 5 stars
    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

  2. 5 stars
    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!

    1. 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. 🙂

  3. 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?

    1. 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?

      1. 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.

        1. 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!

  4. 5 stars
    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.

  5. 5 stars
    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!

    1. 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!!!

      1. 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

  6. 1 star
    Soooo mushy. I don’t think the stock to rice ratio is right. Used in an instant pot and followed directions to a tee.

    1. 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.

    1. 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.

        1. 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.

    2. 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?

  7. 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?

    1. 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.

  8. 5 stars
    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 ❤️❤️