Instant Pot Fried Rice Recipe (Pressure Cooker Fried Rice) (2024)

FAQs

Why is my pressure cooker rice soggy? ›

You most likely used too much water. 1:1 water to rice ratio is essential for all rice types. Use the exact same container to measure both rice and water. Some cups are standard American (236ml), others are metric (250ml) and the little plastic cup that comes with the Instant Pot is neither (160ml).

Don't use too much water since soft rice sticks together, making it difficult to stir fry. For fried rice, my dad uses a 1:1 ratio of water to rice. Also make sure to fluff the rice after it's done cooking.

Every time I make rice, I achieve the same results: separate grains, with a pleasing, chewy texture. Pressure cooking does give rice a slightly different texture than stovetop cooking, and I have actually grown to prefer it prepared this way. Give it a try and see what you think!

Ordinary home pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the gasket in an ordinary pressure cooker, causing it to fail.

Soaking is optional, but we recommend it! Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time.

Overfilling your Instant Pot can affect the pressure that builds up inside, so you might end up with a mushy meal, or one that doesn't cook properly. Also, an overly-full Instant Pot can lead to a clogged pressure release knob, because food and liquid can get sucked up inside.

If the rice is only a little sticky, it can be saved. Turn it out into a colander and rinse it under cool water, separating the grains with your fingers. But if it's extra mushy, the best thing to do is start over, make a new batch, and use the overcooked, leftover rice for another purpose.

One tip is to never fry with cold rice right out of the fridge – be sure to take the overnight rice out of the fridge beforehand and warm it up briefly in the microwave. It should be barely warm or at least room temperature when you start cooking, otherwise it won't be able to absorb the flavours from frying.

Fried rice syndrome is food poisoning caused by a bacterium known as Bacillus cereus (B. cereus). This microscopic germ likes to live on starchy foods like rice and pasta, but it can set up shop on nearly any food. All this bacterium needs is the right combination of time and improper temperature.

The Instant Pot cooks rice fine for most people, though the grains don't come out as fluffy and light as they do from a high-end rice cooker like our top pick, the Zojirushi Neuro Fuzzy Rice Cooker & Warmer NS-ZCC10. Rice aficionados might want to keep their rice cookers, especially for cooking sushi-grade grains.

How long should I keep rice in pressure cooker? ›

Pressure cook the rice on HIGH.

Lock the lid in place and set to cook at HIGH pressure for the following times: White rice (basmati, jasmine): 5 minutes. Long-grain brown rice: 10 minutes. Wild rice: 15 minutes.

Close and lock your pressure cooker after the rice and cooking liquid are added, bring your burner to high heat to achieve full pressure, then lower the heat to maintain pressure. After 5 minutes cooking time, remove from heat and do a quick release of the cooker lid, tilting it away from you to avoid hot steam.

The high pressure inside the cooker allows water to penetrate the rice more efficiently, resulting in faster and more thorough cooking. This can lead to a softer and more evenly cooked texture. .