Instant Pot White Rice Fast Tender Fluffy Recipes
INSTANT POT LONG GRAIN WHITE RICE
Making rice never got easier! Follow these instructions for light and fluffy, perfectly cooked white rice made right in your Instant Pot Pressure Cooker.
Provided by makeyourmeals
Number Of Ingredients 4
Steps:
- Place the rice in a fine mesh strainer. Rinse it with cold water several times, moving the rice around until the water runs clear (3-5 minutes).
- Immediately add the rinsed rice, water, oil, and salt (if using) directly in the liner of your Instant Pot and stir to combine.
- Lock lid and set the valve to the SEALING position.
- Pressure Cook/Manual for 4 minutes. When the timer goes off, allow for 10 minutes of Natural Pressure Release. Quick release any remaining pressure.
- Fluff rice with a fork and serve.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
INSTANT POT WHITE RICE
Steps:
- Place rice in a fine mesh strainer. Rinse under cold water for 1 minute, or until liquid almost runs clear.
- Add rice, water, butter, or oil, and salt to a 6-quart Instant Pot. Cover the Instant Pot with the lid and move the pressure release valve to sealed.
- Turn the pressure cooker to the manual mode:If cooking at high pressure, set the timer to 3-4 minutes. Naturally release the pressure for 10 minutes. If cooking at low pressure, set the timer for 12-13 minutes and quick release the pressure when done.
- Move the pressure release handle to the venting position to let any remaining steam escape. Open the lid once the float valve goes down. Use a fork to fluff up the rice and serve immediately.
Nutrition Facts : Calories 121 kcal, Carbohydrate 25 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 92 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT WHITE RICE (FAST, TENDER, FLUFFY!)
A quick & simple method for making PERFECT, fluffy white rice in the Instant Pot every time! Just 1 ingredient and about 20 minutes required!
Provided by Minimalist Baker
Categories Helpful How-to Side Dish
Time 22m
Number Of Ingredients 2
Steps:
- Add white rice and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 4 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately in stir fries or sushi, or with stews, curries, and more! Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos, as needed, to prevent sticking.
Nutrition Facts : ServingSize 1 three-quarter-cup serving, Calories 169 kcal, Carbohydrate 37 g, Protein 3.3 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 2 mg, Fiber 0.6 g, Sugar 0.1 g, UnsaturatedFat 0.18 g
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- Pour the rice in a fine mesh strainer and rinse it well to help remove some of the surface starch. (This helps prevent a "gummy" rice texture later.)
- Pour the rinsed rice into the bottom of the Instant Pot and add in 1 cup of water. Stir well, then secure the lid. Move the steam release valve to "Sealing."
- Press the Manual or Pressure Cook button (this will vary by machine) and cook at high pressure for 4 minutes. It will take 7-10 minutes for the pot to come to pressure, so the machine will just read "On" until then.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the screen reads LO:10, move the steam release valve to "Venting" to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
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