Perfect, fluffy white rice from the Instant Pot every single timeâno more guesswork, no more mushy grains or dry bottom layers. This foolproof method uses the ideal water-to-rice ratio and natural pressure release to create restaurant-quality rice that's the ideal complement to any meal.
Did You Know?
White rice is actually brown rice that has been milled to remove the outer husk and bran, creating the mild flavor and tender texture that pairs well with virtually any cuisine. The Instant Pot method works because the sealed environment creates steam that cooks the rice perfectly evenly.
Pro Tips
Use a 1:1 ratio of white rice to water for best results with Instant Pot cooking. Always use the natural pressure release methodâthis allows the rice to finish cooking gently and remain fluffy rather than mushy. Rinsing the rice beforehand removes excess starch but isn't absolutely necessary.
Storage & Meal Prep
Cooked rice keeps in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep. Freeze for up to 3 months. Reheat gently with a splash of water in the microwave, or use in fried rice recipes.
What to Serve With
- Caribbean stews and curries
- Asian stir-fries
- Mexican rice bowls with beans
- Under grilled proteins
- Mixed into congee or rice porridge
Frequently Asked Questions
Q: Why does my Instant Pot rice sometimes burn??
Make sure the sealing ring is properly seated and the pot isn't overfilled. Avoid opening the lid before the natural release cycle completes. Using the trivet can help if you're having persistent issues.
Q: Can I cook multiple grains at once??
Stick to all white rice for the best results with this method. Different grains have different cooking times and would require different water ratios.
Make sure the sealing ring is properly seated and the pot isn't overfilled. Avoid opening the lid before the natural release cycle completes. Using the trivet can help if you're having persistent issues.
Q: Can I cook multiple grains at once??
Stick to all white rice for the best results with this method. Different grains have different cooking times and would require different water ratios.
Watch How to Make This
White Rice - Instant Pot Recipe - Kelvin's Kitchen
Ingredients
Method
- Marinate the Chicken
- Squeeze the lemon juice over the chicken thighs. Season evenly with minced garlic, oregano, dried cilantro, cumin, paprika, Sazon, Adobo seasoning, and black pepper. Toss to coat thoroughly.
- Caramelize the Sugar
- Set the Instant Pot to Saute mode. Add the olive oil and granulated sugar, allowing the sugar to caramelize until it turns a light golden brown. Be careful not to burn it.
- Sear the Chicken
- Once the sugar is caramelized, add the chicken thighs, skin-side down. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
- Saute the Vegetables
- Add the diced onion and bell pepper to the Instant Pot. Saute for 3-4 minutes until softened. Stir in the chicken bouillon cube and tomato paste, cooking for another minute to enhance the flavors.
- Add Rice and Liquid
- Pour in the water and rinsed jasmine rice, stirring well to combine all ingredients.
- Return Chicken to the Pot
- Nestle the seared chicken thighs back into the rice mixture. Ensure they are partially submerged in the liquid.
- Pressure Cook
- Secure the Instant Pot lid and set it to Pressure Cook (High) for 12 minutes.
- Natural Release
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