Instant Pot Long Grain Rice- So Fluffy and So Good!

Okay, full disclosure: I still need to come back and add some photos of this Instant Pot Long Grain Rice to this post (they’re coming, promise!). But since rice is the topic of this week’s Good Stuff Simple Swap, I wanted to get this up and share my go-to Instant Pot method for cooking long grain rice. It’s soooo good with the Sweet Chili Chicken & Veggies and to serve the Crockpot Philly Fix over for an easy and even gluten free meal!

Why Swapping Instant Rice for Real, Unenriched Rice is a Great Idea!

If you’ve been grabbing instant rice because it’s fast, I get it—but swapping for real rice in its real form, make it more than just filler, it’s functional food.

Instant rice is precooked and then dehydrated so it cooks quickly at home. This removes most of the good stuff—fiber, minerals, and natural vitamins. What’s left is mostly starch. To make up for it, most brands “enrich” the rice with added iron and folic acid.

The problem is **folic acid isn’t the same as real folate**, and a lot of people (especially those with the MTHFR gene mutation) can’t process it well. Instead of being helpful, it can build up and cause major issues. That’s why I try to stick to unenriched grains—no synthetic stuff, just what your body knows how to use.

Real long grain rice (especially when it’s unenriched) is more nourishing. It’s naturally gluten-free, better for blood sugar balance (especially basmati). There’s even evidence that whole or minimally processed rice helps with detoxification and support overall health, including cancer prevention.

What Are the Blue Zones (And What Do They Have to Do with Rice?)

Blue Zones are regions in the world where people consistently live longer, healthier lives—often well into their 90s and 100s. There are five of them:

• Okinawa, Japan
• Sardinia, Italy
• Ikaria, Greece
• Nicoya, Costa Rica
• Loma Linda, California

These communities move naturally throughout the day, and have strong social connections—but their food plays a huge role too. Many of them eat rice daily—but it’s the real kind. Not boxed, not enriched, not quick-cook. Just whole, clean grains rinsed and cooked properly. When rice is in its real form, it’s more than just filler, it’s functional food.

Why You Should Rinse Your Rice

I used to skip this step, but once you start rinsing, you won’t go back. Rinsing removes excess starch that can make rice sticky or gummy—especially in the Instant Pot. I just put it in a fine mesh strainer and run it under cold water until the water runs mostly clear. Quick and easy.

Swap Water for Broth (Optional)

If you want to add flavor with zero effort, use broth instead of water. Chicken, veggie, or bone broth all work. It gives the rice more depth without changing your routine. I still do plain water with a pinch of sea salt if I’m keeping it simple.

Ingredients:

• long grain rice: look for unenriched. We use a TON of Authentic Royal Naturally Aged Basmati (I usually grab the 20 lb bag from Walmart, but it’s on Amazon in smaller sizes too), other great brands are Lundberg Family Farms, Thrive Market organic rice
• water or broth
• salt

How to make long grain instant pot rice:

1. Rinse the rice under cool water until it runs mostly clear.
2. Add the rice, water or broth, and salt to the Instant Pot.
3. Lock the lid and set the valve to “Sealing.”
4. Pressure cook on High for 3 minutes.
5. Let it naturally release for 10 minutes, then carefully release any remaining pressure.
6. Fluff with a fork and enjoy!

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A quick note about scaling the recipe:
Whether you’re making just ½ cup of rice or doubling the recipe for meal prep, the cook time stays the same. That’s one of the best things about using the Instant Pot for rice—it’s all about pressure and not the amount. So no need to adjust the timing; just keep the 1:1.25 rice-to-liquid ratio, rinse your rice well, and you’ll get the same fluffy results every time.

Make-Ahead Tip:
Cooked rice stores really well, so feel free to make extra. You can keep it in the fridge for up to 5 days or freeze it flat in a zip-top bag for up to 3 months. To reheat, sprinkle a little water over the rice and warm it in a covered bowl in the microwave or steam it on the stovetop until hot. This helps bring back the fluffy texture without drying it out.

Other Long Grain Rices That Work With This Method

This isn’t just a basmati thing—this method works well with other long grain white rice types too:

• Jasmine rice – soft, slightly sticky, and fragrant
• Texmati – a U.S. version of basmati with a similar texture
• Carolina Gold – an heirloom variety with a bit more bite
• Basic long grain white rice – your pantry staple standby

Just make sure you’re buying unenriched rice if you’re trying to keep things clean. If the ingredient list includes added iron or synthetic vitamins, skip it.

Final Thoughts

Real rice is where it’s at. It’s simple, filling, and has been a staple in healthy, long-living cultures for centuries. Whether you’re serving it under curry, with stir-fry, or just prepping it to keep in the fridge, it’s an easy swap that makes a big difference.

Let me know if you try it—and I’ll update this post with photos soon!