My first attempts at cooking steamed rice in my pressure cooker resulted in a pretty good final product, but a definite need to keep practicing. I finally got it right, and now this is the only way that I cook white rice and cilantro lime rice.
When I make chicken in my pressure cooker or my slow cooker, I save the broth to use in future rice recipes. Chicken broth adds so much flavor to plain white rice. If you don’t have chicken broth then you could add a can of store bought broth, a bouillon cube, or just plain water. Just remember not to add any extra salt since broth, stock, and bullion all have salt.
One suggestion that I highly recommend is to cook the rice for a few minutes in butter to toast it, and if using plain water, adding salt to the rice before closing the pressure cooker lid, these steps help to add lots of flavor to your final product. The amount of salt in this recipe is for those times when you are using water as the cooking liquid. If using broth or stock cut back on the salt so that the rice won’t be too salty.
Use this steamed rice as a base for moo goo gai pan, beef and broccoli, or even chicken and gravy.
I don’t have an instant pot. On my model of pressure cooker I press the cook button and set the timer for 3 minutes.
Add 1 Tbsp. of butter to the inner pot and allow it to melt and then add the uncooked white rice. Stir it constantly to toast the rice and coat it in butter.
When the cook button finishes hit cancel. Pour in the water and salt or the chicken stock. Place the lid on the instant pot and seal it and then press the rice button and set the cook time to 4 minutes.
You can do a quick release or a natural release.
Remember to turn off the instant pot. My model has a keep warm button and it will cause the rice to dry out and burn to the bottom of the inner pot.
This recipe will yield about 3 cups of fluffy white rice.