Pressure Cooker Basics: Rice

For all rice other than Black and Arborio, the ratio of water to rice when using a pressure cooker is 1:1. For Arborio and Black rice, the ratio will be 1 cup rice and 1.5 cups water.

Rinse and drain rice well. Consider using 1 teaspoon of salt and 1 tablespoon of ghee, Niter Kibbeh, or oil.

For basmati & Jasmine Rice, 1c water + 1 cup rice. 4 mins HP, 10 mins NPR

For brown rice: 1 cup brown rice + 1 cup water: 22 mins HP, 10 mins NPR

For Arborio rice, 1 cup arborio rice + 1.5 cups water: 5 mins HP, 10 mins NPR minutes + more liquid after cooking

For sushi rice, 1 cup sushi rice, 1.25 cups water, 10 mins HP, 10 mins NPR.

For black rice: 1 cup black rice + 1.5 cups water: 22 mins HP, 10 mins NPR + more liquid after cooking. Alternatively, try one to one rice, 18 HP, 10 minutes NPR.

For red rice: 1 cup red rice + 1 cup water: 22 mins HP, 10 mins NPR

For congee rice: 1 cup glutinous rice + 4 cup water: 20 mins HP, 10 mins NPR

For wild rice blend, 1 cup Wild Rice Blend + 1 cup water: 22 mins HP, 10 mins NPR


If the rice is too mushy, reduce the water then, if need be, reduce the time.

If it’s too chewy, try increasing the cooking time first and if that doesn’t work, try increasing the liquid.

If the center of the rice is hard but the outer portion isn’t, try increasing the water by a tad and if need be, increase the cooking time.

Always ensure you’re doing a 10-minute NPR (natural pressure release).

If the rice is sticking to the bottom, try adding ghee or butter first, then reduce the cooking and NPR time or try using a ceramic liner.

Pressure Cooker Zarda (Pakistani Sweet Rice)

Saffron Mixture:
2-3 threads Saffron Strands
2 teaspoons (2 teaspoons) Sugar Or Other Sweetener Equivalent
1/4 cup (61 g) Whole Milk

For the Rice:
2 tablespoons (2 tablespoons) Ghee, divided
2 tablespoons (2 tablespoons) Sliced Pistachios
2 tablespoons (2 tablespoons) Sliced Almonds
1/4 cup (36.25 g) Raisins
1 cup (185 g) Basmati Rice
1.5 cup (375 g) Water
3/4 cups (150 g) Sugar Or Other Sweetener Equivalent
1 teaspoon (1 teaspoon) Ground Cardamom
1/2 teaspoon (0.5 teaspoon) Cinnamon
1/8 teaspoon (0.13 teaspoon) Ground Cloves

Make the Saffron Mixture: In a mortar and pestle, grind together the 1 teaspoon sugar and saffron strands. You’re doing this so that the saffron mixes well with the rice later.

Mix the saffron with 1/4 cup warm milk (15 seconds in microwave) and set aside.

You can also just soak the saffron threads with 1/4 cup warm milk (15 seconds in microwave) and set aside, but grinding the saffron first releases more aroma and color into the rice.

Turn your instant pot on sauté High and when it is hot, add 1 tablespoon ghee. When the ghee is hot add the nuts and raisins and cook until they are lightly browned and the raisins are puffy, about 2-3 minutes.

Remove nuts and raisins leaving behind as much of the ghee as possible.

Add another tablespoon of ghee and all remaining ingredients including rice, water, sugar, saffron milk (saffron and milk together), ground cardamom, ground cinnamon, and ground cloves.

Cook at high pressure for 6 mins HP and allow it to release all pressure naturally.
Add reserved nuts and raisins, mix with a gentle hand so as to not break the rice, and serve.

Pressure Cooker Coconut Rice (Sweet Narali Bhat)

1/2 cup (40 g) dried unsweetened coconut shreds
1/2 cup (125 g) hot water

1 cup (185 g) Jasmine Rice, rinsed and drained
1.25 cups Water
1/2 cup (100 g) Sugar Or Other Sweetener Equivalent, or preferred sweetener
1 ounce (28.35 g) Raisins
2 teaspoons (2 teaspoons) Ghee
Pinch Saffron Strands
4 (4 ) Whole Cloves
3-4 sticks (3 sticks) Cinnamon
4 (4 ) Cardamom Pods

1/2 teaspoon (0.5 teaspoon) Ground Cardamom

Soak the dried coconut shreds in the 1/2 cup of hot water while you gather all the other ingredients together.

Pour rice, water, sugar, raisins, ghee, saffron strands, cloves, cinnamon stick, and cardamom pods into the inner liner of your Instant Pot or pressure cooker.

Drain the coconut of excess water and add the rice.

Close the Instant Pot lid. Set the Instant Pot at High pressure for 4 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
Serve as a sweet side or as a dessert.


Use freshly grated coconut rather than dried. You can often find this in the frozen section of an Indian grocery store.

Use Jaggery or Piloncillo for your sweetener.

Sprinkle with ground cardamom before serving.

Omit saffron in this Coconut Jasmine rice if you don’t have it.

Pan fry some cashews and raisins in ghee, and garnish.

Use coconut milk rather than water to cook coconut milk rice. If you want to do this however, cook it in a rice cooker.

Cooking Rice on the stovetop is another method, as coconut milk tends to separate under pressure.

Tomato Coconut Soup

1 can Full-Fat Coconut Milk, full fat
1 Red Onion. chopped, diced
6 Tomatoes, chopped in quarters
1/4 cup Cilantro, chopped
1 teaspoon Garlic, minced
1 teaspoon Minced Ginger, minced
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Turmeric
1 tablespoon agave nectar, (see list of subs in Notes)

For the Instant Pot:
Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

For Stove Top:
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.

Indian Tomato Soup

2 14-oz cans (822 g) Tomatoes
1/2 cup (125 ml) Water
6 (6 ) Garlic Cloves
6 slices (6 ) Ginger, equivalent to 2 tablespoons minced
1 teaspoon (1 teaspoon) Kosher Salt
2 teaspoons (2 teaspoons) Turmeric
1.5 teaspoon (1.5 teaspoon) Garam Masala, + 1.5 teaspoon garam masala for finishing
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper
4 ounces (113.4 g) Butter, diced into cubes
1/2 cup (119 g) Heavy Whipping Cream
1/4 cup (4 g) Cilantro, chopped

Place undrained tomatoes, water, ginger, garlic, salt, turmeric, cayenne, and 1 teaspoon of garam masala into the heated blender container.

Press the Soup 2 button.

When the blender shows DONE, using a hot pad carefully remove the inner insert on the lid and set aside. Add the cubes of butter and 1 teaspoon of garam masala through the opening in the lid. Place a towel on top of the opening and press BLEND LOW.

Allow the blender to process the butter and soup for 10 seconds. Then, add 1/2 cup of cream in a slow steady stream.

Process for 10 seconds until the cream is well-incorporated into the sauce. Press CANCEL to turn off the blender.

Garnish with cilantro and serve.

Do not add your butter and cream until after your soup is done cooking, for best results.
Remember the blender will be hot, so be careful!