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A bowl of cooked Instant Pot Long Grain White Rice sits in front of an electric pressure cooker with labeled buttons visible in the background.

Instant Pot Long Grain White Rice

Instant Pot Long Grain White Rice became my go-to method because it's hands-off and turns out perfect every time. It's perfectly fluffy white rice with separated grains that come out light and tender. I love it for meal prep, potlucks, and weekday lunches because it's budget-friendly, foolproof, and pairs with everything from stir-fries to curries. Store leftovers in the fridge for 3 to 5 days or freeze for up to 2 months.
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Prep Time: 2 minutes
Cook Time: 4 minutes
Releasing time: 10 minutes
Total Time: 16 minutes
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Long Grain White Rice
Servings: 6
Calories: 231kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 2 cups long grain white rice thoroughly rinsed
  • 2 cups water
  • ½ teaspoon salt optional
  • 1 teaspoon neutral oil or unsalted butter optional
US Customary - Metric

Instructions

  • Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and helps prevent clumping. Add the rinsed rice to the Instant Pot along with the water. Stir in salt and oil or butter if using.
    2 cups long grain white rice, 2 cups water, 1 teaspoon neutral oil or unsalted butter, ½ teaspoon salt
  • Secure the lid and set the valve to Sealing. Select Pressure Cook or Manual and set the timer for 4 minutes on High Pressure.
  • Once cooking is complete, allow the pressure to naturally release for 10 minutes. Then carefully turn the valve to Venting to release any remaining pressure.
  • Open the lid, fluff the rice gently with a fork, and serve warm as a side dish or base for your favorite meals.

Notes

Here are simple tips and tricks that work like a charm and make a big difference every time I'm cooking rice in my Instant Pot.
Use a 1:1 water ratio: Long-grain white rice cooks perfectly with equal parts rice and water in the Instant Pot, which is different from stovetop methods. Too much water, and your rice will get mushy and too sticky.
Choose your oil: Neutral oil like vegetable or canola keeps the grains separated without adding any flavor, while olive oil gives a subtle fruity note that works great with Mediterranean dishes.
Add flavor with broth: Swap the water for chicken or vegetable broth if you want more flavor in your rice without extra effort.
Don't skip the natural release: Letting the pressure release naturally prevents the rice from turning mushy and lets it finish steaming gently.
Fluff gently: Stirring too aggressively can break the grains and make the rice sticky, so use a light hand when fluffing.
Store properly: Transfer cooled rice to airtight containers and refrigerate for 3 to 5 days or freeze for up to 2 months, then thaw overnight in the fridge and reheat in the microwave or on the stove, adding a splash of water if needed.

Nutrition

Calories: 231kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 201mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.1g | Calcium: 20mg | Iron: 0.5mg
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