This is a pretty simple recipe that showcases how the pressure cooker’s steam can make perfect grains of fluffy rice – even brown rice! As we mentioned earlier in this lesson, the trick to turning your pressure cooker into a rice cooker is to forget the rice program, carefully measure the rice and liquid, and use the 10-minute Natural Release.
In this video recipe you’ll see my anti-mess way of measuring the rice (to keep grains from skipping all over your kitchen) and the key opening method to continue steaming and cooking the rice without any additional heat or power. This lets the rice cook in the pressure cooker’s remaining steam without burning, scorching or drying out.
See Also: Pressure Cooker Opening Methods
You can apply this recipe with any kind of rice, including white of course, by simply adjusting the quantity of liquid and cooking time according to the rice’s needs. Here’s the recipe for pressure cooked white Basmati rice.
See Also: PERFECT Pressure Cooker Rice – two easy ways!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||18-20 min.||High(2)||10-min. Natural|
- Serves: 4 servings
- Serving size: ¾ cup
- Calories: 108.2
- TOTAL Fat: 0.9g
- TOTAL Carbs: 22.4g
- Sugar Carbs: 0g
- Sodium: 4.9mg
- Fiber Carbs: 1.8g
- Protein: 2.5g
- Cholesterol: 0mg
- 2½ cups (625ml) water
- 2 cups (500ml) brown rice
- Carefully measure the ingredients and place in the pressure cooker.
- Even the ingredients out in a single layer by stirring with an implement or finger.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 20 minutes at high pressure.
Stove top pressure cookers: Lock the lid, and cook for 18 minutes at high pressure.
- When time is up, open the pressure cooker with the 10-Minute Natural release.
Electric pressure cookers: When cooking time is up, count 10 minutes of Natural pressure release. Then, release the rest of the pressure slowly using the valve.
Stovetop pressure cookers: Move the cooker off the hot burner and count 10 minutes of Natural pressure release. Even if all of the pressure is naturally released before the 10 minutes are up keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.
- Fluff with a fork and serve.
My stovetop pressure cooker has only a rocker weight to determine pressure; no dial. Should I start counting the 18 minutes from when the rocker starts ‘rocking,’ or should I count from when I turn on the stove?
From the time you turn down the heat to maintain pressure.ù
I was curious about how to determine pressure with a stovetop cooker, so I Google and found this:
I am confused, in another tutorial, you say to use the same measuring utensil for both the water and the rice because the ratio will be the same, yet your video shows you using two different types of measuring cups.
That’s because in the video the containers I am using are all “U.S. standard measuring cups” so the measures will all be the same size no matter which set is being used. However, if you’re using something non-standard (as is often done in Europe and the rest of the world), then you should use that same non-standard container to measure both the rice and the liquid.
Apologies for the confusion!
I am unable to find basic cooking instructions for use in my Pressure Cooker. ex. Plain rice. Pastas. All I have been able to find is recipes. Is there a cookbook that has instructions for what I want to “pressure”?
Thom, welcome! For basic instructions on pressure cooking rice take a look at this page:
My al-dente pasta technique is here (can be done with just water and salt for plain pasta):
What is the smallest amount of rice you can cook inside the mini duo?
I would say 1 cup of rice. Instant Pot is all over the place with their minimum requirement. The original 6L Instant Pots required 1 1/2 cups, then the CEO told me 1 cup, but their new manual says 2 cups. They do not have any different requirements for the mini, to my knowledge. So, to sort-out this confusion I would go with my default minimum for when you don’t know what the minimum is: 1 1/2 cups (8fl ox /250ml).
Do you not use salt or any butter or oil? I used the recipe for brown rice in base, not in pot as I have been doing and it turned out fine, just not much flavor. Even if the reason was for multi use I would think a small amount of salt would add flavor as in your oatmeal recipes.
Thanks so much for the wealth of information you give. I have a GeekChef which is not real user friendly I am putting together my own set of recipes. The reason I chose it was it has the Sous Vide setting, which was an intriguing feature for me.
Hi Lori, you can add butter and oil but I caution you against adding salt to rice. It seems to make the starch foam more – I don’t really know or understand why. Of course, you can try it yourself just be careful opening the cooker and watch the valve when the cooker is reaching pressure.
My rice burned on the bottom and wasn’t cooked enough.