Why You’ll Love This Recipe
I love making black rice in the Instant Pot because I don’t have to watch a saucepan or worry about the water boiling over. Once the pressure cooker is sealed, most of the process is completely hands-off.
I also like the consistent texture I get from pressure cooking. The grains become tender while retaining the slightly chewy bite that makes black rice so satisfying.
This method is also easy for me to customize. I can replace the water with broth for a savory version or add aromatics and seasonings depending on how I plan to serve the rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Black rice
- Water
- Fine sea salt
- Olive oil or butter, optional
Directions
1. Rinse the Black Rice
I place the black rice in a fine-mesh strainer and rinse it thoroughly under cool running water.
I expect the water to turn dark purple while rinsing because some of the rice’s natural pigment can wash into the water.
2. Add Everything to the Instant Pot
I add the rinsed black rice, water, and salt to the Instant Pot.
For 1 cup of black rice, I start with about 1 cup of water when pressure cooking. If the package for my particular rice variety gives different pressure-cooking instructions, I follow those recommendations.
I can also add a small amount of olive oil or butter for extra richness.
3. Pressure Cook
I secure the lid and set the pressure-release valve to the sealing position if my model requires it.
I cook the black rice on High Pressure for about 18 minutes.
4. Naturally Release the Pressure
When the cooking cycle finishes, I let the pressure release naturally for about 10 minutes.
After that, I carefully release any remaining pressure according to my Instant Pot model’s instructions.
5. Let the Rice Rest
I open the lid and check the rice. If there’s a small amount of moisture remaining, I let the rice sit uncovered for a few minutes.
This resting period allows the grains to absorb residual moisture and firm up slightly.
6. Fluff and Serve
I gently fluff the black rice with a fork rather than aggressively stirring it.
I taste the rice and add additional salt, butter, olive oil, herbs, or other seasonings before serving.
Servings and Timing
One cup of dry black rice generally gives me approximately 3 cups of cooked rice, although the exact yield can vary by variety.
- Servings: approximately 4
- Yield: about 3 cups cooked rice
- Prep time: 5 minutes
- Pressure cook time: 18 minutes
- Natural pressure release: 10 minutes
- Time to reach pressure: approximately 5–10 minutes
- Total time: approximately 35–45 minutes
Variations
Black Rice with Vegetable Broth
I replace the water with vegetable broth when I want a more savory side dish. I reduce any additional salt if my broth is already well seasoned.
Coconut Black Rice
I use coconut milk as part of the cooking liquid for a richer, slightly sweet variation. I make sure I keep enough thinner liquid in the pot for reliable pressure cooking rather than using only thick coconut milk.
Garlic Black Rice
I add minced garlic, garlic powder, or both before pressure cooking. I finish the cooked rice with olive oil and fresh herbs.
Ginger Black Rice
I add a few slices of fresh ginger to the cooking liquid. I remove the ginger after cooking and finish the rice with scallions, sesame seeds, or a little sesame oil.
Black Rice Grain Bowl
I use my cooked black rice as the base for a grain bowl and add roasted vegetables, avocado, greens, beans, tofu, chicken, fish, or another protein. I finish everything with my favorite dressing or sauce.
Storage/Reheating
I cool leftover black rice promptly and transfer it to an airtight container. I store it in the refrigerator and use it within 3–4 days.
For longer storage, I portion the cooled rice into freezer-safe containers or bags and freeze it. Individual portions make it easy for me to thaw only the amount I need.
To reheat refrigerated black rice, I add a small splash of water and microwave it in a covered microwave-safe container until steaming hot. I stir it during reheating when necessary so it heats evenly.
I can also reheat black rice in a saucepan over low heat. I add a little water or broth, cover the pan, and stir occasionally until the rice is thoroughly heated.
FAQs
How long do I cook black rice in the Instant Pot?
I cook 1 cup of rinsed black rice on High Pressure for about 18 minutes, followed by approximately 10 minutes of natural pressure release. I keep in mind that different varieties and brands can require small adjustments.
What is the Instant Pot water-to-black-rice ratio?
I generally start with a 1:1 ratio, using 1 cup of water for 1 cup of rinsed black rice. Because pressure cooking limits evaporation, I need less water than I typically use for stovetop black rice.
Do I need to soak black rice before pressure cooking?
No. I don’t need to soak black rice before cooking it in my Instant Pot. I simply rinse it thoroughly before adding it to the pressure cooker.
Why is my Instant Pot black rice mushy?
If my rice turns out too soft or mushy, I may have added too much liquid or cooked it for too long. On my next batch, I slightly reduce the liquid or cooking time while keeping the pressure cooker’s minimum-liquid requirements in mind.
Can I double Instant Pot black rice?
Yes. I can usually double the rice and liquid while keeping the pressure-cooking time about the same, provided I stay within my Instant Pot model’s capacity and minimum/maximum fill requirements. The pot may simply take longer to come to pressure.
Conclusion
Instant Pot black rice gives me an easy, mostly hands-off way to prepare this flavorful whole grain. With black rice, water, salt, and about 18 minutes of pressure cooking, I can get tender grains with the pleasantly chewy texture I enjoy.
PrintInstant Pot Black Rice
Tender, nutty Instant Pot black rice with a pleasantly chewy texture and minimal hands-on preparation. This easy pressure-cooker method produces fluffy black rice for side dishes, salads, stir-fries, grain bowls, and meal prep.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 35–45 minutes
- Yield: Approximately 4 servings, about 3 cups cooked rice
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 cup black rice
- 1 cup water
- Fine sea salt, to taste
- Olive oil or butter, optional
Instructions
- Place the black rice in a fine-mesh strainer and rinse thoroughly under cool running water. Some dark purple color in the rinse water is normal.
- Add 1 cup rinsed black rice, 1 cup water, and salt to the Instant Pot. Add a small amount of olive oil or butter if desired.
- Secure the lid and set the pressure-release valve to the sealing position if required by your Instant Pot model.
- Cook on High Pressure for 18 minutes.
- When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure according to the manufacturer’s instructions.
- Open the lid and check the rice. If a small amount of moisture remains, let the rice rest uncovered for a few minutes so the grains can absorb the residual liquid and firm slightly.
- Gently fluff the black rice with a fork. Taste and add additional salt, olive oil, butter, herbs, or other seasonings before serving.
Notes
- A 1:1 ratio of black rice to water works well as a starting point for pressure cooking because very little liquid evaporates.
- Different brands and varieties of black rice may require small adjustments to the cooking time or liquid, so follow package-specific pressure-cooking directions when provided.
- Black rice does not need to be soaked before pressure cooking.
- For a savory variation, replace the water with vegetable broth and reduce the added salt if the broth is already seasoned.
- For coconut black rice, replace part of the water with coconut milk while retaining enough thinner liquid for reliable pressure cooking.
- Add garlic or fresh ginger before pressure cooking for additional flavor.
- When doubling the recipe, the pressure-cooking time can generally remain the same, but always follow the capacity and minimum-liquid requirements for your pressure cooker.
- Cool leftovers promptly and refrigerate in an airtight container for 3–4 days or freeze in individual portions for longer storage.
- Reheat with a small splash of water or broth in a covered microwave-safe container or saucepan until steaming hot.
Nutrition
- Serving Size: 3/4 cup cooked rice
- Calories: 170 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
