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