One (Instant) Pot Basmati Rice (with optional veggies)

By April 18, 2013

Submitted by Brandilyn T.

This is a great one pot recipe for a family or even a college student!


  • 1/2 small to med onion
  • 1/2 tsp cumin
  • 1 cup basamati rice,
  • 3 cup water
  • 3/4 tsp salt
  • 1/2 garam masala
  • 1 TBSP oil
  • ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)**


Turn Instant Pot on SAUTE

Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent.

Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve.


OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables.

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6 Responses to “One (Instant) Pot Basmati Rice (with optional veggies)”

  1. I cook Basmati for 3 minutes on high (1 cup rice to 1 1/2 cup broth or water) and let the pressure come down naturally for 10 minutes, release pressure. Let sit with lid off without stirring and then put lid on when steam stops rising to keep warm. Fluff before serving. Comes out perfect every time.


  2. Jolene says:

    I’m so excited. got my instapot today. It’s so much ch easier than regular pressure cooker!!!


  3. Kristina says:

    I used 2 cups basmati rice,
    1 can (2 cups of chicken stock),
    1 cup of water,
    2 tablespoons of Ghee,
    1 cut up chicken breast,
    1/4 of medium onion sliced very thin,
    1 packet of Chicken Biryani mix ( i used 1/2 a packet of Mother’s recipe packet)
    closed the lid and hit the rice button. I quick released the pressure and i did NOT wash the rice.
    Any chicken Biryani spice mix could be used a packet or jar. use a couple of tablespoons from the jar or spice mix, the more you add the more spicy it will be.
    Add Yogurt after cooking if it is too spicy.


  4. Dennis says:

    Sorry, one other thing. After using the Rice button, it should read 12 minutes and low pressure. When done, release the pressure (venting)and leave the cooker on low for 12 minutes. Then remove the lid. Very gently turn the rice into a large plate. And gently fork the clumps of rice apart and serve.


  5. Dennis says:

    The rice in this recipe is flavoured with the infusion of cumin seed and the oil and the Garam Masala is the powdered mix of fragrant spices. Apart from very gently rinsing the rice in cold water to remove any powdery residue, soaking it for 30 minutes and using just 1.5 cups of water or diluted stock, this is a good recipe.

    I do not like spice powders in rice. Instead I infuse the oil with 1 large black cardamom, an inch stick of cinnamon bark or curly cinnamon, 2 to 3 whole cloves. These aromatics can be purchased at any Indian grocer. Store them in a air tight container in a kitchen cabinet (dark). This is and Indian pulao and the grains of Basmati are elongated and do not stick.


  6. Linda Reynolds says:

    The garam masala just says “1/2″ but doesn’t say if it’s a teaspoon. I’m guessing that’s what it should be, but would please verify that?


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