Rice, Instant Pot (and Congee) - ecnivo/Recipes GitHub Wiki

By me!

Serves 1-6, depending on how big your inner pot is

Ingredients

Rice, preferably medium grain (eg. Calrose) or long grain (eg. Jasmine). Up to 50% by volume can be substituted with brown, purple, quinoa, or other novel grains
1.0-1.2x the volume of rice, of water (see table below for examples), plus extra for steaming.

Reminder that rice cooker cups are 160mL. (160mL rice + 160g water for one person's portion, this makes 400g of cooked rice)

Put ~200ml of water in the instant pot, use 'rice' function to start it boiling, without the lid yet. Place trivet in the instant pot.
Use "rice / high pressure / more" setting.
Wash rice
Place washed rice and the appropriate amount of water in a heat proof bowl/large ramekin. Lower on top of trivet.
Place the pressure cooking lid. Seal.
When complete, allow pressure to release naturally. Use tool to remove the cooking bowl. Cover if not immediately consuming.

If making sushi rice, this is the time to stir in vinegar / sugar / salt.

If making congee, increase the water content to 5-7x the rice volume.

For 2 portions, recommendation is for 80mL rice (1/2 rice-cooker-cup) and ~450mL water

Instant pot

Trivet

Special tool to extract a hot bowl out of a hot instant pot

Try with multigrain or novel grains (use 1.2x volume of water)