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A plate of seasoned rice garnished with chopped herbs and a whole roasted garlic bulb, with a fork resting on the side of the plate.

Instant Pot Rice

I make this Instant Pot Rice whenever I need a quick, no-fuss side that tastes like it took all day. The cumin and garlic give it a rich, savory flavor that pairs with just about anything. It’s comfort food that's easy to make, endlessly customizable, and always a family favorite.
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Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion medium, diced
  • 2 carrots large, grated or julienned
  • 2 garlic cloves pressed
  • 1 tsp cumin
  • 2 tsp sea salt
  • ¼ tsp black pepper
  • 2 cups basmati rice or jasmine rice, rinsed and drained
  • 4 cups chicken broth
  • 1 head garlic whole head, halved crosswise
  • ⅓ cup parsley chopped
  • ½ cup Parmesan cheese grated

Method
 

  1. Set the Instant Pot to Sauté mode. Add the olive oil and butter, then cook the onion for 3–4 minutes until softened.
  2. Add the carrots and sauté for another 2–3 minutes. Stir in the pressed garlic, cumin, salt, and black pepper.
  3. Add the rinsed rice and cook for 1–2 minutes, stirring frequently so the rice absorbs the flavors.
  4. Pour in the chicken broth and place the halved garlic head on top of the rice with the cut side facing down.
  5. Seal the lid and cook on High Pressure for 10 minutes. Once cooking is complete, carefully quick release the pressure.
  6. Remove and discard the garlic head. Stir in the Parmesan cheese and parsley, then fluff the rice with a fork before serving.

Notes

  • Rinse the rice until the water runs clear to remove excess starch and keep the grains fluffy.
  • Use both butter and olive oil for the best flavor and to prevent the rice from sticking during sautéing.
  • Sauté the onion and carrots long enough to soften and develop sweetness before adding the rice.
  • Toast the rice briefly before adding broth to give it a light, nutty flavor and help it hold its shape.
  • Place the halved garlic head cut side down so the flavor infuses evenly throughout the rice.
  • Let the rice rest for a few minutes after cooking before fluffing to allow the steam to redistribute.
  • Fluff gently with a fork instead of stirring to keep the grains separate and light.
  • Adjust seasoning after cooking – sometimes a pinch of salt or squeeze of lemon brightens the flavor.
  • Reheat leftovers with a splash of broth or water to restore moisture and freshness.
  • Store cooked rice in an airtight container in the fridge for up to 4 days for easy sides or meal prep.
 
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