Go Back
–+ servings
Cooked Instant Pot Fluffy Rice in a white bowl.
Print Recipe
5 from 16 votes

Instant Pot Rice

You can make perfect rice in your Instant Pot every single time! The rice is not sticky or gluey, but fluffy and ready to be used in any dish or frozen in ziploc bags.
Prep Time5 mins
Cook Time4 mins
coming to pressure4 mins
Total Time9 mins
Course: Side Dish
Cuisine: American
Keyword: Instant Pot rice
Servings: 6 cups
Calories: 241kcal
Author: Anna


  • 1 tablespoon unsalted butter
  • 2 cups white long grain rice
  • 2.5 cups warm tap water


  • Make sure the stainless steel pot is in your Instant Pot (to know why I always mention this step, check out my Instant Pot Guide for Beginners). Press "saute" (on medium setting) setting and wait 2 minutes, until the display shows HOT. Add butter and let melt.
  • Add rice and toast, stirring often. When you see quite a bit of grain lightly brown, press "cancel/off" button.
  • Add water. Stir well. Close the lid, set valve to "Sealing" position (newer models do it on its own). Set timer to 4 minutes, on HIGH pressure. The Instant Pot will take about 4 minutes to come to pressure.
  • Once the timer is done, press "cancel/off" and let the IP release pressure naturally for 10 minutes. Switch valve to "venting" position to release any remaining pressure. There should not be much left.
  • Open the lid carefully away from your face. Fluff rice with a fork. Serve or cool completely, portion out and freeze in ziploc bags.


  1. 2 cups of uncooked rice = 6 cups of cooked white rice
  2. 1 serving = 1/2 cup rice
  3. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.


Serving: 0.5cup | Calories: 241kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 70mg | Vitamin A: 60IU | Calcium: 20mg | Iron: 0.5mg