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Instant Pot Butter Rice

Instant Pot Butter Rice
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Fluffy, perfectly cooked white rice infused with rich, melted butter. This foolproof Instant Pot recipe delivers tender grains with a subtle savory flavor, making it the ideal accompaniment to any main course.

Ingredients

Scale
  • 1 cup long-grain white rice (jasmine or basmati preferred)
  • 1 1/4 cups water
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Rinse the rice: Place 1 cup long-grain white rice in a fine-mesh sieve and rinse under cold running water, swishing with your hand, until the water runs clear (about 30 seconds). This removes surface starch, preventing the rice from turning sticky or mushy during pressure cooking. Drain well.
  2. Prepare the Instant Pot: Ensure the silicone sealing ring is clean and properly seated in the lid. Place the inner pot into the Instant Pot base. Add the rinsed rice, 1 1/4 cups water, and 1/2 teaspoon kosher salt. Stir once to combine; do not stir excessively as that can release additional starch.
  3. Seal and set the pressure: Attach the lid securely, aligning the arrows on the lid and base. Turn the steam release handle to the ‘Sealing’ position. Press the ‘Pressure Cook’ (or ‘Manual’) button, then use the +/- buttons to set the time to 4 minutes on high pressure. The Instant Pot will take about 5-10 minutes to come to pressure.
  4. Natural pressure release: When the cooking program ends, the Instant Pot will beep. Do not touch the steam release handle. Allow the pressure to release naturally for exactly 10 minutes (this is known as natural release). This gentle depressurization lets the rice finish cooking evenly without turning gummy, and prevents splattering of hot liquid.
  5. Quick release remaining pressure: After 10 minutes, carefully turn the steam release handle to the ‘Venting’ position to release any residual steam. Stand back to avoid burns. Once the float valve drops, the lid is unlocked. Open the lid away from your face.
  6. Add butter and fluff: Drop 2 tablespoons unsalted butter, cut into small pieces, directly onto the hot rice. Using a fork or rice paddle, gently fluff the rice from the bottom up, turning grains over to distribute the melting butter. Be careful not to mash the grains; the goal is separate, fluffy rice.
  7. Rest before serving: Let the rice sit uncovered for 1-2 minutes to allow excess moisture to evaporate and the butter to fully absorb. Taste and adjust salt if desired. The rice should be tender, each grain distinct, and lightly coated with butter.
  8. Serve immediately: Transfer to a serving bowl and garnish with chopped fresh parsley or chives if desired. This butter rice pairs wonderfully with roasted chicken, grilled steak, or sautéed vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, sprinkle with a few drops of water and microwave in 30-second intervals, or reheat in a skillet with a pat of butter over medium heat until warmed through. For best texture, avoid overcooking during the initial pressure cook—using natural release is key to fluffy rice.

Nutrition

Keywords: instant pot butter rice, buttery rice, pressure cooker rice, easy side dish, instant pot recipes, white rice, buttered rice, quick side dish, simple rice recipe, american side dish, fluffy rice

Find it online: https://copycatkitchenco.com/instant-pot-butter-rice/