Rinse the basmati rice under cold water until it runs clear. Soak for 20-60 minutes, then drain.
Add the drained rice, water, oil or ghee, and salt to the Instant Pot.
Close the lid, set the valve to sealing, and select Manual/Pressure Cook on high pressure for 4 minutes.
Turn OFF the Keep Warm setting.
Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
Open the lid, fluff with a fork, and let sit a few minutes before serving.
Notes
No-soak version: Skip soaking; use a 1:1.25 rice-to-water ratio instead. Same cook time and release.
Delay-start version: Use 1.5 cups rice to 2.25 cups water, add rice/water/oil/salt without soaking, set Pressure Cook (high) for 4 minutes with a 20-minute Delay Start, then release naturally for 5 minutes.
To scale up, keep the rice-to-water ratio the same; cook time and natural release time don't change.
For brown basmati, use a 1:1.5 ratio and cook on high pressure for 22-25 minutes.
See the full post for storage, reheating, and troubleshooting tips.
Nutrition
Nutrition Facts
Instant Pot Basmati Rice
Amount per Serving
Calories
178
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
5
mg
0
%
Potassium
53
mg
2
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
3
g
6
%
Calcium
15
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.