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5 from 5 votes

Instant Pot Rice

Instant Pot Rice is a quick and easy side dish. It requires no tinkering, stirring, peeking, and works with any variety of rice. Best part? It's done in your Instant Pot! No fail, fool-proof recipe!
Prep Time5 mins
Cook Time5 mins
NPR10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 184kcal


  • 2 cups white rice such as jasmine or basmati
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or to taste


  • Rinse the rice under cold running water until the water runs clear.
  • Add the rice, water, olive oil and salt to your instant pot. Lock the lid and set the steam valve to "sealing" position.
  • Press the "rice" button or set on manual for 5 minutes.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Remove the lid, fluff the rice with a fork and serve.


  1. Be sure to store the rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days.
  2. If freezing store the rice in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. The rice will last up to 3 months in the freezer.


Calories: 184kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg