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5 from 17 votes

Basmati Rice (Instant Pot)

This Indian Basmati Rice (Instant Pot) is a super simple and completely foolproof side dish. It is ready in less than 10 minutes! The water to rice ratio is 1:1 so it is super easy to remember. I like to add a little butter and salt for extra flavor. The butter also helps the rice turn out super fluffy and light.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 4 people
Calories: 206kcal
Author: Brianna May


  • 1 cup Indian basmati rice rinsed & drained well
  • ½ - 1 Tablespoon unsalted butter*
  • 1 cup water*
  • 1 teaspoon salt


  • Review all recipe notes and instructions before beginning.
  • Select the “Sauté” mode on the Instant Pot. Add the butter to the pot. Stir until the butter is completely melted.
  • Add the rice and sauté for 1-2 minutes. Turn the pot OFF completely.
  • Stir in the water and salt.
  • Select “Pressure Cook” and “High Pressure” and set the timer for 4 minutes (5 minutes if you prefer softer rice). Natural pressure release for 5 minutes after the timer goes off. Then, immediately quick release (turn the valve to venting) any of the remaining pressure. Remove the lid so the rice stops cooking. Fluff with a fork and serve.



Unsalted Butter: Swap for 1 Tablespoon of olive oil or vegan butter.
Water: Swap for chicken broth or vegetable broth.
Refrigerator: Store leftover Instant Pot basmati rice in an airtight container in the refrigerator for up to 3 days. 
Freezer: Allow the rice to cool in the refrigerator overnight. Portion the rice into freezer bags or containers. Remove as much air as possible. Store in the freezer for up to 2 months.
Rinse the rice well. Place the rice in a fine mesh strainer or rice colander. Run cold water over the rice until it runs almost clear. Let the excess water drain completely from the rice. This makes the rice fluffy (instead of sticky) because the water removes some of the starch. 
Use butter and salt. These ingredients add so much flavor to the rice. You always want to salt the rice before cooking it so it can absorb the salt. The butter will coat each grain of rice so they do not stick together. 
Sauté the rice. This helps to bring out the nutty flavor of the grain. Be sure to turn off the sauté mode before adding the water. 
After the rice natural releases for 5 minutes, quick release immediately, & remove the lid. This will stop the rice from cooking. If the rice sits covered, it will continue to steam and become mushy.
This recipe is meant to be scaled. While this recipe calls for one cup of rice and one cup of water, this is just to show that the ratio of rice to water in the Instant Pot is 1:1. You can cook as many cups as your pot can fit. Keep in mind that rice triples in volume when cooked, so be sure there is room in the Instant Pot for rice to grow. I have only made up to 4 cups at once. 
This recipe will not work for brown basmati rice. 


Calories: 206kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 587mg | Fiber: 1g | Sugar: 1g