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Instant Pot Black Rice

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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.

Ingredients

  • 1 cup black rice
  • 1 cup water
  • Fine sea salt, to taste
  • Olive oil or butter, optional

Instructions

  1. 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.
  2. 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.
  3. Secure the lid and set the pressure-release valve to the sealing position if required by your Instant Pot model.
  4. Cook on High Pressure for 18 minutes.
  5. 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.
  6. 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.
  7. 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

Find it online: https://thefamilycooking.com/instant-pot-black-rice/