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Overhead view of a large bowl of Instant Pot basmati rice with a wooden spoon on a table

Instant Pot Basmati Rice

Basmati rice made in the Instant Pot is tender, fluffy, and never mushy. Even better, this method is totally hands-off, super quick, and gives you perfect basmati rice every single time - you'll never cook it any other way again.
Course Side Dish
Cuisine Indian
Keyword 15 minute recipe, less than 5 ingredients, pressure cooker
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 113kcal


  • Instant Pot
  • Fork


  • 1 cup basmati rice
  • 1 ½ cups water for Instant Pot


  • Rinse rice until water runs clear, then drain well.
  • Add 1 ½ cups water to Instant Pot, then add rice and mix well. Secure lid on Instant Pot with vent in Sealing position. Set to Manual High Pressure for 8 minutes.
    Water and basmati rice in Instant Pot
  • After 8 minute cook time is up, carefully Quick Release pressure and remove lid. Let rice sit 2-3 minutes, then use fork to fluff rice. Serve warm.
    Fluffy basmati rice in Instant Pot


  • You can double or triple the recipe so long as your Instant Pot is large enough! For 2 cups dry rice, use 2 ½ to 2 ¾ cups water. For 3 cups dry rice, use 3 ½ to 4 cups water.
  • To Clean Instant Pot: If any rice sticks to your Instant Pot, use my easy trick to clean it. Fill the Instant Pot up ⅕-¼ of the way with water and dish soap. Set Instant Pot to Sauté mode on High/Extra High heat and let liquid simmer. After a few minutes, the rice will loosen and clean up easily.
  • This recipe was tested and perfected using a 6-quart Instant Pot.
Recipe yields approximately 3 cups cooked rice, or 6 half-cup servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.


Serving: 1serving | Calories: 113kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 1mg | Net Carbs: 24g