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+ servings
instant pot basmati rice in a bowl.

Instant Pot Basmati Rice

A guide for how to cook instant pot basmati rice with tips to make sure your rice is perfect every time.
Prep Time: 1 hour
Cook Time: 5 minutes
Natural Release: 5 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 361kcal
Cost: $2/1€


  • Pressure cooker
  • Strainer


  • 1 cup basmati rice
  • 1 cup cold water
  • 1 pc bay leaf
  • 3 pc cardamom crushed
  • 1 tsp vegetable oil
  • ½ tsp salt


  • Soak the rice for 1 hour in cold water.
    Soaking the rice in a bowl.
  • Rinse the rice until the water becomes clear by straining it and washing with new water.
    The soaked rice in clear water.
  • Strain the rice from the soaking water. Set the Instant pot to the sauté function for 4 minutes. Add the oil and spices.
    Making the flavoured oil in the instant pot.
  • Add the strained rice and stir with a wooden spoon so that the oil coats all of the grains.
    Frying the rice in the flavoured oil.
  • Add the water and salt. Close the lid and set it to the sealing position (if you have a newer instant pot like me, you don't have to do anything).
    Set on high pressure for 5 minutes.
    Cooking basmati rice in an instant pot.
  • Naturally release the pressure for 5 minutes. (Leave the instant pot on for 5 minutes after the timer goes off).
  • Release the rest of the pressure manually. Remove the lid and fluff the rice with a fork. Serve immediately or keep warm in the instant pot.
    The finished basmati rice in the instant pot.


When a recipe says to "naturally release the pressure" this means - leave the instant pot on and wait. The instant pot will slowly release the pressure by itself.
Recipe inspired by Amy + Jack Pressure Cooker Recipes and Piping hot Curry.


Calories: 361kcal | Carbohydrates: 75g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Sodium: 592mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Leave a comment below!