Pressure Cooker White Rice

Image of Caroline Chambers
Rated 3.0 based on 7 customer reviews
Pressure Cooker White Rice
Pressure Cooker White Rice


For best results, we recommend using:


Mealthy Tip

To see a step-by-step article showing how each step should look, check out the Pressure Cooker White Rice article here.

For extra flavor, cook the rice with chicken or vegetable broth instead of water. Or try coconut milk instead of water.

Nutrition Facts

Per Serving: 34 calories; 0g fat; 7.4g carbohydrates; 1g protein; 0mg cholesterol; 102mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 34 Calories from Fat 1
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0.0g
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 7.4g 2%
Dietary Fiber 0g 0%
Sugars 0.0g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


3.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

Honestly there are a million ways to cook rice, but this is a winner. Super easy and it works. Love that there's a step-by-step version, too. The coconut milk version will be my next try.

Image of Chris Sinton

Chris Sinton says:

This recipe did not work at all for me. Followed all directions, the only thing I can think of is that maybe the wall of the Pyrex bowl I cooked the rice in was too thick. Even after two cycles, the second of which was for 9 minutes at pressure, the rice was not cooked. Like SB, I don’t understand the point of not using the rice function on the cooker and why the double boiler method is desirable is beyond me.

Image of Deborah Sloane

Deborah Sloane says:

The rice was the first thing I cooked in the pressure cooker. Since I didn’t know how it was going to come out I cut the recipe in half and I use Jasmine rice and chicken stock. When it was done I fluffed it with the fork and added some butter. My husband said it was very fluffy and tasted great. I should have made the full cup. I will definitely be making it again. Very quick and great tasting. Love my new pot. Just wish it came in a bigger size.

Image of Paula Kulina

Paula Kulina says:

Timing was right. Made about enough for 4 people.

Image of Robert Sparks

Robert Sparks says:

This recipe came out horrible. When I opened the pot it was barely cooked. I took out the bowl and the trivet and dumped the rice into the inner pot with the 1 cup of water, added another half cup of water. Cooked 3 minutes and out came perfect rice.

Image of Kelli Adams

Kelli Adams says:

Tried this recipe first and it turned out awful! Second time I decided to make it without a bowl or trivet inside. The 1:1 ratio is too much water. Made 6 cups rice with 5 cups water, in my 8qt, and it turned out perfect! Turn it off after it’s done cooking. The keep warm option will make the rice stick to the bottom of you leave it on.

Image of Jim Peyton

Jim Peyton says:

The recipe may only pressure cook for 3 minutes, but when you add the time it takes to come up to pressure to the 10-20 minutes to release the pressure, you have gone well beyond the 15 minutes it takes to make rice the old-fashioned way.