No curry or stew is complete without a bowl of fluffy white rice. And this easy Instant Pot long-grain rice recipe delivers perfectly fluffy rice every time.
Follow the step-by-step instructions to make delicious jasmine, basmati, or brown basmati rice.
Serve fluffy Instant Pot basmati rice with braised foods from Indian curries to Persian stews.
And serve the stickier jasmine rice alongside Thai curries or Chinese stir-fries.
What is long-grain rice?
Long-grain rice has long and slender kernels. The kernels are typically four to five times as long as they are wide, as opposed to short-grain rice that’s only a tiny bit longer than it’s wide.
Popular types of long-grain rice include long-grain white, brown, jasmine and basmati rice.
Use this pressure cooker recipe for white long-grain rice, like jasmine or basmati. White rice cooks much faster than brown rice. See the rice cooking table for water ratios and cooking times for different types of long-grain rice.
Basmati vs jasmine rice
Jasmine and basmati are both long-grain rice varieties. Jasmine rice is softer, plumber, and stickier than basmati. And both have their own distinctive fragrance.
White basmati rice needs a bit longer to cook compared to the softer jasmine rice. And brown basmati rice needs significantly longer.
Jasmine rice is from Thailand, while basmati is from India and Pakistan. I prefer to stick to tradition and serve jasmine rice with Thai or Chinese dishes.
Basmati rice, white or brown, is perfect for Indian and Persian recipes.
Instant Pot long-grain rice ingredients
This easy pressure cooker white rice recipe requires very few ingredients. Make sure to use the correct type of rice with the right water ratio, and you are good to go.
- Rice: This recipe works well for any long-grain white rice, like jasmine rice or basmati rice. Be sure to check the rice cooking table for the ideal cooking time for each type of long-grain rice.
- Water: Use equal parts rice and water for white long grain-grain rice, like basmati or jasmine rice. Brown basmati requires more water. Or substitute the water with vegetable broth or watered-down coconut milk (with at least 50% water).
- Salt: It’s not essential to season your rice. Unsalted rice will still turn out perfectly fluffy. But I prefer seasoning my cooking water. Use a ¼ to ½ teaspoon of salt for every US cup of rice.
- Fat: Adding fat reduces the amount of foam when the rice cooks under pressure (and avoids clogging the pressure release valve). But it is not strictly necessary here. I often omit the fat and have never had a problem with rice in my Instant Pot. But some fat, like ghee or coconut oil, also imparts a lovely flavour to the rice. You can also use olive oil.
Instant Pot long grain rice ratios
One of the best things about Instant Pot rice is that it scales well as long as you keep your ratios constant.
You don’t need to change the washing method or cooking time. Simply scale your ingredients and keep the process the same.
Use a 1:1 ratio of rice to water for white long-grain rice with this no-soak pressure cooker method. And a 1:1¼ ratio for brown basmati rice.
A 1:1 ratio means you should add a cup of water for every cup of rice.
So, if you have two cups of rice, add two cups of water. For brown basmati rice, you need two and a half cups of water for every two cups of rice.
Large batches of rice are great for meal prep days!
The long-grain rice recipe in the recipe card uses US cups, not rice cooker cups. But you can use either if you keep the rice-to-water ratio.
|Brown basmati||1:1¼||22 min|
I also add a quarter teaspoon of salt to every cup of rice. So, if you have two cups of rice, add half a teaspoon of salt. It results in lightly seasoned rice. But you can increase the salt to half a teaspoon per US cup of rice if you prefer it more seasoned.
How to make perfect Instant Pot rice
This Instant Pot long-grain rice recipe is my preferred method of cooking rice, whether I’m cooking one cup of rice for dinner or three cups for meal prep.
IMPORTANT: This instant pot rice recipe is for brown or white long-grain rice. Use the instructions in this Instant Pot sushi rice recipe for short-grain rice.
I use the 6-quart Instant Pot Duo 7-in-1, but you can use any electric pressure cooker.
Step 1: Wash your rice
Washing or rinsing rice removes excess starch and results in rice kernels that are more separate once cooked. This step is important with jasmine rice, but you can skip it for basmati rice which tends to be less sticky. Though I prefer to still rinse my basmati before cooking.
Place the rice into a large mixing bowl and cover it with cold water. Curl your fingers into a claw shape and gently swirl the rice.
Pour off the water, and repeat four times – until the water starts to run clear. It doesn’t need to be perfectly crystal clear.
You can also use cold running water to rinse the rice directly in a mesh strainer, but I prefer to rinse it in a bowl since this uses less water.
Step 2: Drain the rice
Rice absorbs water very quickly. And this Instant Pot recipe relies on exact ratios of water and rice going into the inner pot.
Transfer the washed rice to a fine mesh strainer to drain the excess water before cooking.
Step 3: Cook on high pressure
For every cup of rice, add water according to the rice cooking table and a quarter teaspoon of salt to the inner pot of the pressure cooker. Gently stir to distribute the salt.
You can add half a teaspoon of ghee, coconut oil, or olive oil. The fat reduces foam generated when the rice is cooking under pressure. It also imparts flavour. But it is optional – your rice will be perfectly fluffy without the fat.
Lock the lid and move the steam release valve to the sealing position. Set the Instant Pot to pressure cook mode (or manual mode for older models) on high pressure. Use four minutes for white jasmine rice, five minutes for white basmati and 22 minutes for brown basmati rice.
Step 4: Natural pressure release
When the cooking time is over, allow the Instant Pot pressure cooker to release pressure naturally for ten minutes.
The rice continues to steam during the natural release. It is part of the cooking process, so don’t skip it!
Natural pressure release rewards your patience with evenly cooked, fluffy white rice.
After ten minutes of natural release, press the cancel button and turn the steam release valve to the venting position to quick-release the remaining pressure.
Once the pin drops, carefully open the lid.
Fluff the rice with a fork and serve your perfectly steamed Instant Pot rice in a serving bowl or transfer it to individual bowls.
How to store leftover rice
I was baffled when I heard you can’t reheat rice – I ate countless bows of reheated rice growing up, and I’m fine.
So, can you keep leftover rice or not? Well, it’s not an ungrounded concern. Rice is susceptible to bacteria when kept at room temperature.
The solution? Transfer leftover rice to an airtight container and refrigerate it as soon as possible. Throw away cooked rice kept at room temperature for longer than an hour.
You can keep your rice refrigerated for up to three days. And – this is important – reheat it thoroughly before serving. It should be piping hot all the way through.
Learn more about preparing, storing and reheating leftover rice (MedicalNewsToday article).
What to serve with long-grain rice
Fragrant jasmine rice is primarily grown in Thailand, Cambodia, Laos and Southern Vietnam. It, therefore, pairs brilliantly with dishes from these regions. Try it with Thai curry and Asian grilled fish. Or serve jasmine rice with your next Chinese stir-fry.
Try this Chinese tomato egg stir-fry with your Instant Pot jasmine rice. It’s the easiest recipe for instant comfort in a bowl!
Basmati rice is traditionally grown in India, Pakistan and Nepal. The aromatic rice is perfect for curries, fragrant stews and Persian food. Try basmati rice with this Persian aubergine stew.
Fluffy white rice is the perfect accompaniment to any stir-fry, stew, curry or braised dish (like this Gochujang tofu (spicy Korean braised tofu)).
- Large glass bowl
- Fine mesh strainer
- Instant pot (or electric pressure cooker)
- 1 cup long-grain rice (jasmine, basmati or brown basmati rice)
- 1 cup water, or 1¼ cups for brown basmati
- ¼ teaspoon salt
- ½ teaspoon coconut oil (optional), or ghee
Rinse the rice
- Place the rice in a large mixing bowl and cover it with cold water. Swirl the rice with your fingers. Pour off the water, and repeat 4 times – or until the water runs clear.
- Drain the rice in a fine mesh strainer.
Cook the rice on high pressure
- Transfer the drained rice to the inner pot of the pressure cooker. Add the water, salt and (if using) coconut oil. Gently stir to mix everything.
- Lock the lid and move the steam release valve to the sealing position. Set the Instant Pot to pressure cook mode (or manual mode for older models) on high pressure. And set the timer for 4 minutes (jasmine rice), 5 minutes (basmati rice), or 22 minutes (brown basmati rice).
Natural pressure release
- After the cook time, allow 10 minutes of natural pressure release before pressing cancel. Turn the steam release valve to the venting position to quick-release the remaining pressure.
- Once the pin drops, carefully open the lid.
- Fluff the rice with a fork and serve your perfectly steamed Instant Pot rice.
- This recipe is for white long-grain rice, like basmati or jasmine, or brown basmati rice. The cooking steps are the same for each variety, but the rice-to-water ratio and cooking time differs. See the cooking table for more information.
- The oil reduces the foam that forms when the rice is cooking under pressure. But I omit it without a problem. Coconut oil or ghee also imparts delicious flavour.