Instant Pot Spiced Basmati Rice
Instant Pot Spiced Basmati Rice
Ingredients
- 3 cups basmati rice
- 1 teaspoon salt, or to taste
- 4 cloves, whole
- 2 cardamom pods, whole
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 4 1/2 cups chicken stock, or water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the 3 cups of basmati rice in a large bowl. Wash the rice under cold running water, stirring gently with your hand, until the water runs clear. This removes excess starch and prevents sticky rice.
⏱️ 3 min
- 2
Transfer the washed basmati rice into the inner pot of your Instant Pot.
⏱️ 1 min
- 3
Add the salt, 4 whole cloves, 2 whole cardamom pods, 1 cinnamon stick, 2 bay leaves, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground turmeric to the rice in the Instant Pot.
⏱️ 2 min
- 4
Pour 4 1/2 cups of chicken stock (or water) into the pot with the rice and spices. Stir all the ingredients together gently to combine.
⏱️ 1 min
- 5
Place the inner pot into the Instant Pot. Close the lid and ensure the venting knob is set to the 'Sealing' position.
⏱️ 1 min
- 6
Select the 'Pressure Cook' (or 'Manual') setting and set the cooking time to 3 minutes on high pressure.
⏱️ 1 min
- 7
Once the cooking cycle is complete, allow the pressure to release naturally for 20-30 minutes. Do not attempt to quick release the pressure, as this can result in undercooked or gummy rice.
⏱️ 30 min
- 8
After the natural pressure release, carefully open the lid. Fluff the rice with a fork or spoon, removing the whole spices if desired. Garnish with chopped fresh parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Spiced Basmati Rice
- 3 cups basmati rice
- 1 teaspoon salt, or to taste
- 4 cloves, whole
- 2 cardamom pods, whole
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 4 1/2 cups chicken stock, or water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the 3 cups of basmati rice in a large bowl. Wash the rice under cold running water, stirring gently with your hand, until the water runs clear. This removes excess starch and prevents sticky rice.
⏱️ 3 min - 2
Transfer the washed basmati rice into the inner pot of your Instant Pot.
⏱️ 1 min - 3
Add the salt, 4 whole cloves, 2 whole cardamom pods, 1 cinnamon stick, 2 bay leaves, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground turmeric to the rice in the Instant Pot.
⏱️ 2 min - 4
Pour 4 1/2 cups of chicken stock (or water) into the pot with the rice and spices. Stir all the ingredients together gently to combine.
⏱️ 1 min - 5
Place the inner pot into the Instant Pot. Close the lid and ensure the venting knob is set to the 'Sealing' position.
⏱️ 1 min - 6
Select the 'Pressure Cook' (or 'Manual') setting and set the cooking time to 3 minutes on high pressure.
⏱️ 1 min - 7
Once the cooking cycle is complete, allow the pressure to release naturally for 20-30 minutes. Do not attempt to quick release the pressure, as this can result in undercooked or gummy rice.
⏱️ 30 min - 8
After the natural pressure release, carefully open the lid. Fluff the rice with a fork or spoon, removing the whole spices if desired. Garnish with chopped fresh parsley before serving.
⏱️ 4 min