Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
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Pressure Point
Instant Pot Steamed Rice
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 338
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 215 mg
Take the guesswork out of rice and use your Instant Pot® to make it foolproof.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 338
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 215 mg
Ingredients
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Directions
Special equipment:
a 6- or 8- quart Instant Pot® multi-cooker- Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
- Using the tines of a fork, fluff the rice to separate the grains and serve.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
