1cupyour preferred rice*(pictured is long grain white rice)
1cupcold filtered water
optionalpinch of salt, or other seasonings
Instructions
If desired, rinse rice with cool water. We like to rinse 2 - 3 times, until water is clear and no longer milky looking.
Add rice, water, and seasonings to the instant pot inner liner. Stir to combine.
Cover and set to 'sealing'. Cook on 'manual' (high pressure) for 3 minutes (long grain white rice, basmati rice, jasmine rice), 5 minutes (sushi rice), or 18 minutes (brown rice).
When time finishes, hit 'cancel' and allow at least a ten minute natural pressure release. After ten minutes, carefully quick release remaining pressure.
Unlock and open the lid, and fluff rice with a fork.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.*Do NOT use instant or minute rice in this recipe. You do NOT need to adjust ratios or cook times when doubling or tripling this recipe. Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.