Perfect Instant Pot Basmati Rice

Prep: 1 min. Cook: 24 mins. Total: 25 mins. Serving: 2.

1. Pressure Cook the Basmati Rice: Place 1 cup (210 g) of basmati rice and 1 cup (250 ml) of water into the Instant Pot Pressure Cooker. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 6 minutes (please see experiment chart to find your preferred texture). Turn off the heat and do a 10 minutes Natural Release. Release the remaining pressure (if any) and open the lid carefully.
2. Serve: Fluff the rice with the rice spatula or fork, then serve with your favorite main dish.

Notes: Since we're al dente fans, our perfect Indian basmati rice is Test 3's results – fully cooked, firm with a bite, yet has a tint of softness. But if you prefer softer basmati rice, follow Test 5's ratios and pressure cooking methods. Softer Rice: If you enjoy softer rice, increase the liquid amount rather than cooking time. Rinsing the Rice: If you're rinsing the rice, it'll throw off the rice-to-water ratio, so be sure to reduce 3 tablespoons of water from the 1 cup of water stated in the recipe.

Perfect Instant Pot Basmati Rice Experiment (5 batches tested):

• Test 1: 230 g rice, 1 cup (250 ml) water, High Pressure 4 min + 10 min Natural Release → rice undercooked, slightly hard and chewy.
• Test 2: 1 cup (210 g) rice, 1 cup (250 ml) water, High Pressure 4 min + 10 min Natural Release → still slightly hard and chewy.
• Test 3 (recommended): 1 cup (210 g) rice, 1 cup (250 ml) water, High Pressure 6 min + 10 min Natural Release → fully cooked, al dente (firm, slightly soft and not chewy).
• Test 4: 1 cup (210 g) rice, 1 cup (250 ml) water, High Pressure 10 min + 10 min Natural Release → similar to Test 3 (extra time made no difference).
• Test 5 (for softer rice): 1 cup (210 g) rice, 1 1/4 cup water, High Pressure 5 min + 10 min Natural Release → more moist and slightly softer & fluffier than Test 3 or 4.