Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Foolproof Instant Pot White Rice

Start to finish cook time: 34 minutes (1 prep + 9 pressurize + 12 high pressure + 12 depressure)
*reaching pressure time is based of a 4QT*
Effort Level: Low

If you have made any of my recipes that feature rice as an ingredient, it's no secret I love Parboiled Rice. Parboiled Rice is a secret weapon Chef introduced to me a long time ago because I used to be the person that screws up rice every time I cooked it. Parboiled is the friendly cooperative version of rice, every time it comes out perfect without fail and it's super fast! I've been a believer of Parboiled Rice on the stove top ever since, but I recently took the plunge in the Instant Pot and was happy to realize it translates to IP too (there wasn't much online telling me if it was going to work out, so now I feel like I'm Columbus discovering new islands).

I have a 4 quart mini that I bought specifically for sides and rice. I generally will throw on rice in my mini, while my main dish is cooking in my 6 quart. If my rice finishes first, it can sit on "warm" for about up to an hour and still be pipping hot (don't let it sit on "warm" longer than an hour as it will eventually burn to the bottom if you don't have a model that auto-shuts off. If you have only one IP you could cook the rice before your main dish and put in a glass Tupperware container in the microwave, to be given a 30-60 second nuke when your dish is ready.

For Asian dishes, you could add a bit of soy sauce or Sriratcha before setting to pressure cook. I wanted to make the traditional white rice because it fits for most families, but you could add really any tweaks you want to fir the meal you are serving it with (such as Creole for spicy or chicken bouillon for extra flavor).

Do note you will need a steamer basket for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!


  • 1 cup enriched parboiled rice
  • 1 3/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp olive oil or nub of butter

  1. Pour 1 3/4 cup water and 1 cup parboiled rice into your Instant Pot. Add 1/4 tsp oil or nub of butter and 1/4 tsp salt.
  2. Seal and set to high pressure for 12 minutes and allow 9 minutes to reach pressure. Be sure the steam vent is set to the sealed position and that keep warm is selected
  3. Once it beeps that it's finished on high pressure, allow to sit for 12 minutes before releasing remaining pressure.
  4. That's it, perfect rice each time!

Add 1 3/4 cup water, 1 cup parboiled rice, 1/4 tsp oil or butter nub, and 1/4 tsp salt.
Seal and set to high pressure for 12 minutes, allow for 9 minutes to pressurize.

Once it beeps high pressure complete, allow for 12 minutes to natural
pressure release before releasing remaining pressure.
Serve with your rice with your favorite Asian dish, or other
desired meal.