Back to Basics: Instant Pot Rice
Rice is something I feared for YEARS with CrossFit. I thought it would hurt my stomach, I thought it would make me gain weight, and I thought I just didn’t need that kind of carbohydrate. Luckily I learned to listen to my body and I started eating rice years ago and I’ve never felt better. Not only does it taste amazing, but it helps fuel my workouts so I can perform better in the gym and recover faster afterwards. I’m now a big rice believer, just like I’m a bean believer, which means I have rice and beans on hand at all times.
When I first started making rice years ago, I about a bit insane trying to cook rice in a pan and ending up with burnt rice at the bottom or rice completely stuck to the pan. I threw out a ton of pans at that point in my life. Then someone told me about cooking rice in a pressure cooker and my life was changed forever. When you’re cooking rice in your instant pot, it comes out perfect every single time and it NEVER sticks to the bottom of the pan. It’s magical and you’ll never want rice any other way…except for maybe in a rice cooker. I’ve thought about getting one, but I really have no need with my instant pot.
For my instant pot, I have the Ultra which means it has a rice function on it. I hit the rice function, it adds a little extra time if it needs to, and I don’t have to think about it whatsoever. It’s so magical. There are so many different recipes out there for instant pot rice and everyone does it differently so please don’t think my way is the only way. I personally like that it cooks the rice on low pressure instead of high and then I like the pressure to naturally release to help create light and fluffy rice. And it sticks together a bit, similar to sushi rice. It’s just a lovely experience. I prefer my rice to have just a bit of stickiness to it. If you’re not a fan of that, I don’t know if we can be friends. That’s how it has to be.
Now I’ve made instant pot rice with basmati, jasmine, long grain, and arborio rice; and all of the different types of rice come out perfect each time without any changes. If you like risotto, arborio rice is SO satisfying out of an instant pot. It makes the most divine rice. And if you’re like me and love yourself a bowl for breakfast, lunch, or dinner, try making my Whole Roasted Chicken and Roasted Carrots, add some beans and some sort of sauce like a chili crunch, and you have yourself one hell of a bomb ass meal!! That what I eat 90% of the time and I’m always hella happy. I wish I could tell 23 year old Juli that rice is good for her and she will enjoy herself way more if she ate it. Poor young Juli really missed out back then.
Back to Basics: Instant Pot Rice
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Total Time: 32 minutes
- Yield: 6-8 servings 1x
- 2 cups rice (basmati, jasmine, arborio, etc)
- 3 cups water or bone broth
- 2 teaspoons salt (I like my rice to be a bit salty, but you can always reduce this amount)
- 1/2 teaspoon garlic powder
- Place rice in the basic of an instant pot. Pour water on top along with salt and garlic powder, and mix to combined.
- Secure lid and press the rice function on the instant pot. This function should automatically set it to 12 minutes at low pressure. If your instant pot doesn’t have a rice function, you can press low pressure and set the time to 12 minutes. Once the instant pot comes to pressure (normally takes about 10 minutes with this much rice) then finishes cooking, let the pressure naturally release for 15 minutes before releasing any extra pressure, if needed.
- Now fluff the rice up and enjoy your life!
What I Used to Make This Recipe:
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Oh, Hi! I’m Juli.
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