The hot topic this week, when it comes to Instant Potting, seems to be cooking rice.

Word’s gotten out that it comes out great and everyone is curious to know exactly how to do it…timing, methods, add-ins, etc, etc.

Sometimes recipes for the basics are what stumps us the most, don’t you find. And the Instant Pot is actually really great for cooking the basics.

Now as you know, I’m not an expert, just a devoted, slightly obsessed IP user. However I have cooked quite a bit of rice in the instant pot since purchasing it.  I have to be honest, it’s definitely my favourite way to cook it now.

Switching back to a pot on the stove will only happen if my Instant Pot is dead! Truth!

OMG let’s hope that doesn’t happen any time soon. But seriously, I made the mistake of going back to the stove-top method recently (my IP was busy cooking a chicken dish) and I was not at all impressed with the results. Who knew we’d been eating sub par, not so perfect rice all these years.

My go-to rice is almost always Basmati, so I’m sharing with you what has worked well in preparing this particular type of rice.

I have not tested any other varieties, except when making risotto with Arborio rice, and that’s a completely different recipe (it’s delicious, try it by following this link Instant Pot Mushroom + Spinach Risotto).

basmati rice potsandplanes.com

Method Confusion…

If you google it or check Pinterest, you’ll get a lot of variations and different instructions on how to make the best Basmati rice.

The bottom line is that the hardest part of cooking Basmati is deciding on the method.

To soak or not to soak…that’s the first question.

And To rinse or not to rinse…that’s the other question.

Also…to toast or not to toast…

Well, my answer is, it depends on how much time you have.

Soaking before cooking does make the rice a bit fluffier. But I rarely do it because I dont want to waste time waiting.

Rinsing it does make it a bit less sticky. And if you have any concern about the quality of the rice you bought then rinsing it is a good idea. I rinse my rice every time…just in case.

Some people (I might be one of them) also like to lightly toast the rice in a bit of oil before adding the water. It is supposed to help keep the rice kernels from sticking…to the pot and to each other.

I usually rinse and drain the rice really well, then sauté it in a bit of oil before adding the water. However I have also thrown all ingredients in the IP and set it to cook. I still got a pretty darn good bowl of rice.

basmati rice potsandplanes.com

So, if you’re still wondering if the Instant Pot is the best way to make Basmati rice…that’s a very big YES!

The IP has earned my respect in this field, and has proven time and again that I now suck at making rice on the stove! LOL you have been warned.

Perhaps you’re still leery about cooking meals with your Instant Pot. Give it a go with something basic like rice, and make the rest of your meal on the stove. It’s a great way to start learning and I think you’ll be pleasantly surprised.

Happy Easter and enjoy the long weekend everyone!

Here are the printable instructions:

Instant Pot Basmati Rice

 

Instant Pot Basmati Rice

*using a 6 qt Instant pot duo
Course: Side Dish
Cuisine: American, Indian
Keyword: basmati rice, rice, indian rice, instant pot rice, instant pot basmati, instant pot cooking, instant pot basic recipes
Servings: 6

Ingredients

  • 1 tbsp olive oil (or vegetable oil)
  • 2 cups basmati rice rinsed and well drained
  • 2 1/2 cups water
  • 1/4 tsp salt

Instructions

  • Add oil to the pot, press SAUTE button and wait until display reads HOT, then add rice.
    Toast rice for about a minute, stirring often.
    Add water and salt and stir again.
    Press CANCEL.
  • Lock on lid and turn pressure valve on lid to SEALINGChoose PRESSURE COOK setting and adjust timer to 7 minutes.
  • When cooking timer beeps done, let timer count up for 10 minutes of natural pressure release .
    Once that is done release any remaining pressure by carefully turning pressure valve to VENTING.
     Press CANCEL and open lid.
  • Give the rice a good stir with a fork, to fluff it up and separate it.
    At this point I like to stir in a bit of olive oil or butter, then return lid to pot and let rest until ready to serve. 

Notes

*you can cut the recipe in half if you wish to make less rice, but follow the same cooking instructions and cooking times 
If you wish to make a flavoured rice, add herbs and spices right after adding the water, before closing the pot.
Some ideas for flavour boosters are:
Use broth (meat or vegetable) instead of plain water.
Substitute water with coconut water.
Add a few cardamom pods +cumin seeds + a cinnamon stick (great with indian dishes)
Saute a grated carrot and onion in the oil before adding the rice kernels to toast them.
Or simply add a tsp or two of any herb mix seasoning, potato or meat seasoning, that you are using in your main dish, to complement the flavours 
*add fruits and nuts after cooking
 

PIN THIS RECIPE FOR LATER

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