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Instant Pot Basmati Rice

Light, fluffy, and perfectly cooked, this basmati rice is just delicious! The Instant Pot makes the most tender rice you’ve ever made, and it couldn’t be easier.

Instant Pot basmati rice

Fragrant, long-grained basmati rice is the perfect accompaniment to all of our favorite Indian dishes. Cooking it in the Instant Pot ensures that it’s always fluffy, tender, and perfectly cooked.

Try it in our chicken tikka masala or chickpea tikka masala, Instant Pot dal, or Indian meatballs.

What You Need To Make This Recipe

Basmati rice
Water
Instant Pot or pressure cooker

How To Make Basmati Rice in the Instant Pot

  1. Rinse the basmati rice until the water runs clear and then drain. Add the water to the Instant Pot, then the rice. Mix them together well.
  2. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads “L0:10” after the cooking time is complete. Set the valve to “Venting.” Open and the release the steam.
  3. Wait a few minutes, then use a fork to fluff the rice.
  • Rice in Instant Pot
  • Rice in Instant Pot

Top Tips For Making

  • Rinsing the rice well is super important to making the perfect basmati rice. This will remove the top layer of starch from the surface, and will keep the grains from sticking together.
  • Don’t skip letting the Instant Pot release pressure itself before you flip the valve. The rice is still cooking a little bit!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Basmati rice in a bowl

Other Easy Instant Pot Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Instant Pot basmati rice
Print Recipe

Instant Pot Basmati Rice

This fluffy, fragrant rice is so easy to make in the Instant Pot
Course: Side Dish
Cuisine: Indian
Keyword: basics, easy recipe, under 30 minutes
Servings: 8 servings
Author: Emily Stallings
Cost: $1

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 2 cups basmati rice
  • 2 1/2 cups water

Instructions

  • Rinse rice until the water runs clear. Drain. Add water to the Instant Pot, then trice. Mix well.
  • Close lid and set the valve to "Sealing." Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads "L0:10" after the cooking time is complete. Set the valve to "Venting." Open and the release steam.
  • Wait a few minutes, then use a fork to fluff the rice.

Notes

  • Rinsing rice: This will remove the top layer of starch from the surface, and will keep the grains from sticking together.

Easy

Greek Shrimp Salad with Feta and Rice

This Greek shrimp salad with feta and rice is so light and fresh but filling! It’s easy to make and is perfect for healthy meal prep or potlucks. Rice, shrimp, feta, kalamata olives, and veggies are tossed in a garlicky, lemony dressing.

Greek shrimp salad in a glass bowl

Why this is the best Greek Shrimp Salad recipe

  • It is so quick, simple and easy to make.
  • It keeps well, so it’s perfect for meal prep lunches throughout the week.
  • It travels well, so it’s great to take on picnics or to potlucks.
  • It’s a healthy, well balanced salad that is packed full of flavor.

How to make with Feta and Rice – step by step

  • Add all of the salad ingredients, except the feta, to a large bowl and combine.
  • Whisk the ingredients for the dressing together in a jug.
  • Pour the dressing over the salad and mix well. Top with the feta.
Process shots of how to make the salad

What makes this salad Greek?

This salad is full of ingredients that you would find in a classic Greek salad recipe:

  • cucumber
  • olives
  • feta
  • tomatoes
  • oregano
  • lemon juice

I wanted to make it a hearty dish, so I replaced the usual lettuce with a rice base and the shrimp add texture and protein.

What is Greek shrimp salad dressing made of?

The dressing for this salad is simple but it really packs a flavor punch. Fresh lemon juice adds a freshness to the dish and garlic and oregano amp up the flavor. You can make a bigger batch of the dressing and keep in in an airtight container in the fridge for several days.

Greek shrimp salad in meal prep boxes

Greek Shrimp Salad is perfect for meal prep

This dish is more than a simple salad, it’s a great well balanced meal that is perfect for make ahead lunches. Store it covered in the fridge, or in meal prep boxes and it will be good for about 4 days. It’s a great healthy meal prep dish!

Top tips for making Greek Shrimp Salad

  • Use brown or whole grain instead of white, for additional fiber if you wish.
  • The shrimp must be peeled, deveined and cooked.
  • Use fresh lemon juice rather than bottled – it makes all the difference!
A wooden spoon in a bowl of greek shrimp salad

Be sure to check out these other easy and healthy recipes!

I would love to hear if you have tried this Greek shrimp salad recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Greek shrimp salad in a glass bowl
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5 from 1 vote

Greek Shrimp Salad with Feta and Rice

This Greek shrimp salad with feta and rice is so light and fresh but filling! It's easy to make and is perfect for healthy meal prep or potlucks.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Main Course, Salad
Cuisine: Greek
Keyword: easy greek salad recipe, greek salad with feta, greek salad with shrimp
Servings: 6
Calories: 407kcal
Author: Cheryl Malik

Ingredients

For the salad

  • 2 8.8 oz bag microwave rice or 4 cups cooked rice
  • 3/4 cups parsley chopped
  • 1 cucumber diced
  • 2 tomatoes seeded and diced
  • 1 pound medium shrimp cooked
  • 3 scallions thinly sliced
  • 1/2 cup chopped kalamata olives chopped
  • 6 ounces crumbled feta

For the dressing

  • 2 cloves garlic
  • Juice of 1-1 1/2 lemons to taste
  • 1/3 cup olive oil
  • 1 tsp. salt
  • 2 tsp. dried oregano

Instructions

  • Add all of the salad ingredients, except the feta, to a large bowl and combine.
  • Whisk the ingredients for the dressing together in a small bowl.
  • Pour the dressing over the salad and mix well. Gently fold in the feta.

Notes

Keep in an airtight container in the fridge 3-5 days.

Nutrition

Calories: 407kcal | Carbohydrates: 31g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 216mg | Sodium: 1407mg | Potassium: 361mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1261IU | Vitamin C: 26mg | Calcium: 317mg | Iron: 3mg

Cuisine

Instant Pot Burrito Bowls with Chicken

These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they’re filling and flavorful. Loaded with rice, chicken, beans, corn, and a delicious sauce, this quick and easy Mexican dinner recipe is perfect topped with cheese and avocado.

An instant pot burrito bowl with chicken served in a white bowl.

You guys are going to love these burrito bowls! They are so packed full of flavor and so easy to make!

What makes these Burrito Bowls with Chicken the best?

  • They are a one pot meal.
  • Full of healthy and flavorful ingredients.
  • Quick to make in an instant pot.

How to make Burrito Bowls with Chicken – step by step

Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is mostly opaque, about 4 minutes. Add garlic and sauté briefly. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.

Process shots of how to make burrito bowls in an instant pot

Add broth, salsa, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Cook over sauté mode until thickened, about 3-5 minutes. It’ll seem way too soupy but trust me!

Ladle into serving bowls and garnish with desired toppings.

Cooked burrito bowl chicken in an instant pot with a wooden spoon

What is a burrito bowl?

A burrito bowl is exactly what it sounds like – a burrito in a bowl! It contains the classic Mexican ingredients and flavors of a burrito but without a wrap. It contains:

  • chicken
  • rice
  • beans
  • salsa
  • corn

Along with all of the spices and peppers you would expect to find in a Mexican bowl.

Instant Pot Burrito Bowls with Chicken for meal prep

These flavorful bowls are perfect for meal prep throughout the week. This recipe serves six, so any leftovers you have can be saved in the fridge for around 5 days. Serve some up with a salad for a quick and easy lunch option.

Instant pot burrito bowls with chicken served in two white bowls

What to serve with burrito bowls

Part of the fun with these bowls is adding the toppings! You can’t go wrong with sliced jalapeno, avocado, sour cream and a wedge of lime. Sprinkle over cilantro for freshness.

Top tips for making Instant Pot Burrito Bowls with Chicken

  • Use chicken breasts that are raised without antibiotics.
  • You can use fresh, canned or frozen corn in this recipe.
  • To make the dish spicier, add an extra chipotle pepper.
A fork lifting up some chicken from a white bowl

Be sure to check out these other delicious Mexican recipes!

I’d love to hear what you think of this recipe for Instant Pot Burrito Bowls! Be sure to leave a comment and a star rating below!

Print Recipe
3 from 1 vote

Instant Pot Burrito Bowls with Chicken

These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they're filling and flavorful.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken burrito bowls, instant pot burrito bowl, instant pot mexican chicken
Servings: 6
Calories: 554kcal
Author: Cheryl Malik

Ingredients

  • 1 tablespoon avocado oil
  • 2 pounds boneless chicken breasts cubed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo sauce whole
  • 1 tablespoon adobo sauce
  • 2 tbsp taco seasoning
  • 1 1/2 cups chicken broth
  • 1 1/2 cups salsa
  • 1 cup long-grain rice rinsed and drained
  • 1 (15.25 ounce) can black beans, drained and rinsed
  • 1 (15.25 ounce) can corn or 2 cups corn frozen or fresh, drained
  • 1 1/2-2 tsp salt
  • 1/2 lime juiced

Instructions

  • Turn on Saute function on Instant Pot. Add oil, chicken, and onion. Cook until onion is soft and chicken is mostly opaque, about 4 minutes. Add garlic and sauté briefly. Add chipotle peppers, adobo sauce, and taco seasoning. Cook for 2 minutes, stirring frequently. Cancel Saute function.
  • Add broth, salsa, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
  • Carefully use the Quick Release method to release pressure. Unlock and remove the lid. Cook over sauté mode until thickened, about 3-5 minutes. It’ll seem way too soupy but trust me!
  • Ladle into serving bowls and garnish with desired toppings.

Notes

Keep leftovers in an airtight container up to 3 days.

Nutrition

Calories: 554kcal | Carbohydrates: 57g | Protein: 41g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 2279mg | Potassium: 967mg | Fiber: 9g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 14.1mg | Calcium: 86mg | Iron: 3.7mg