Ingredients
Scale
- 2 cups high-quality Basmati rice
- 2 cups cold water (or vegetable/chicken broth for extra flavor)
- 1 teaspoon sea salt
- 1 tablespoon olive oil or unsalted butter (prevents foaming)
- Optional: 1 bay leaf or 2 cardamom pods for aroma
Instructions
- Begin by measuring your Basmati rice and placing it into a fine-mesh strainer. Rinse the rice under cold running water for about 1 to 2 minutes, using your fingers to agitate the grains. Continue rinsing until the water runs completely clear; this removes excess surface starch that causes stickiness. Once rinsed, drain the rice thoroughly to ensure you don’t throw off the liquid-to-rice ratio. Add the drained rice, water (or broth), salt, and oil/butter into the Instant Pot inner pot. Stir gently once to combine the ingredients and ensure no grains are stuck to the sides above the water line.
- Secure the Instant Pot lid and turn the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 6 minutes on high pressure. The Instant Pot will take about 5 to 8 minutes to come up to pressure before the timer starts counting down. Once the cooking cycle finishes, let the pressure release naturally for 10 minutes (Natural Pressure Release). This allows the grains to finish steaming and prevents them from breaking. After 10 minutes, carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid and use a silicone spatula or a fork to gently fluff the rice. Avoid using a metal spoon, as this can break the delicate long grains. If you added aromatics like bay leaves or cardamom pods, remove them now. Transfer the fluffy grains to a large serving bowl or individual plates. Serve immediately while hot, pairing it with your favorite protein or stew. For a professional touch, garnish with fresh parsley or cilantro before bringing it to the table.
- Cook Time: 25 minutes