Sharing my method today for cooking perfect Instant Pot rice or quinoa. It’s hard to go back to cooking grains on the stove top after this.
Jump to Recipe
I’ve been cooking rice and quinoa in my Instant Pot for years and it’s high time for this post. This recipe is more of a formula than a recipe. I love cooking rice in my Instant Pot because it’s a no-brainer for perfect rice every single time. As a bonus, I’m also including quinoa in this post (because it’s so similar to rice).
How to make perfect Instant Pot Rice or Quinoa
First you need to decide whether to rinse the rice or quinoa. I’ll tell you more about this in a minute.
Add the rice or quinoa and salt to the Instant pot and the recommended amount of water. The amount of water depends on the size of the grain and the cooking time. Other factors also affect it. Follow the table in the recipe card to decide how much you need.
Secure the lid on the Instant Pot, set the valve to seal, and cook on high pressure. The amount of time is also dependent on the type of grain you are using. Follow the table in the recipe card to decide how long to cook it.
When the cooking time has finished, let pressure reduce natural for 5-10 minutes then do a quick release the pressure. If the valve starts to sputter when quick releasing pressure, return the valve for a few more minutes. Alternatively, cover the valve with a dish towel while steam is escaping. Fluff the rice or quinoa with a fork and it’s ready to serve.
You can let the Instant Pot naturally release pressure and use the keep warm feature. It turns on automatically unless you turn it off. This is super handy for busy moms. You can start dinner and then run and errand and come back to the food done and still warm. Rice or quinoa will be a bit softer this way but still delicious.
Easy peasy, right?
To Rinse or Not to Rinse
Now back to the question about whether to rinse the grain or not.
Rinsing rice and quinoa before cooking removes impurities and excess starch, leading to better texture, flavor, and digestibility. For rice, rinsing helps prevent stickiness. It also removes debris. For quinoa, it eliminates a natural coating called saponin. Saponin can cause a bitter taste or digestive issues.
For these reasons I recommend always rinsing quinoa and usually rinsing rice. Sticky rice may be an exception to the rinsing rule because it is stickier if you don’t rinse it.
But the choice is up to you.
Can I half, double or triple the recipe?
You can easily half, double or triple the recipe (decrease or increase all ingredients). Always be careful to follow the manufacturers recommendations and not overfill the pot. Cooking time should stay the same.
All right my friends that’s it for now.
This post is basic and simple, but if you have an Instant Pot, you will use it ALL the time. If you have questions pop them in the comments. Have a great day.
Perfect Instant Pot Rice or Quinoa
If you've ever wondered how to cook white rice perfectly in the Instant Pot, prepare for your life to be changed! Sharing my method today for cooking different types of rice (+quinoa) in the electric pressure cooker.
Ingredients
- 2 cups rice or quinoa Short, Medium, or Long Grain White Rice or Long Grain Brown Rice or white, red or black quinoa
- 1 teaspoon salt
- water see chart below
Instructions
-
Rinse rice or quinoa in a fine metal strainer with water until it runs clear (optional, but recommended for quinoa or non-sticky rice types). Add rice and salt into the Instant Pot.
-
Add water instructed below depending on the type of grain:
Long Grain White Rice (e.g. White Basmati or Jasmin): 3 Cups Water
Short or Medium Grain White Rice (e.g. Sticky or Calrose): 2-1/2 Cups Water
Long Grain Brown Rice (e.g. Brown Basmati): 3-1/3 Cups Water
White, Red or Black Quinoa: 2-1/2 Cups Water
-
Lock pressure cooker lid in place.
-
Cook on high pressure for the number of minutes instructed below depending on the type of grain:
Long Grain White Rice (e.g. White Basmati, Jasmin or Quinoa): 6 minutes
Short or Medium Grain White Rice (Sticky or Calrose): 3 minutes
Long Grain Brown Rice (e.g. Brown Basmati): 23 minutes
White, Red or Black Quinoa: 3 minutes
-
When the cooking time has finished, let pressure reduce natural for 5-10 minutes then do a quick release the pressure. If the valve starts to sputter when quick releasing pressure, return valve for a few more minutes or cover with a dish towel while steam is escaping. Fluff the rice or quinoa with a fork and use immediately or refrigerate to serve later.
Recipe Notes
Making More or Less: You can easily half, double or triple the recipe (decrease or increase all ingredients). Always be careful to follow the manufacturers recommendations and not overfill the pot. Cooking time should stay the same.
Make Ahead Tip: You can let the Instant Pot naturally release pressure and use the keep warm feature. It turns on automatically unless you turn it off. Rice or quinoa will be a bit softer this way but still delicious.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
