Instant Pot Sona Masoori Rice

Ingredients

• 190 g (1 cup)sona masoori rice
• 480 ml (2 cups) for the main-pot method; 240 ml (1 cup) for the rice bowl, plus 240 ml (1 cup) for the Instant Pot insert in the pot-in-pot methodwater
• Optional; to tastesalt

Instructions

1. 1

   Rinse the rice

   Rinse the rice 2–3 times, until the water runs clear, then drain it well. This is a no-soak method.

2. 2

   Add main-pot ingredients

   For the main-pot method, put the rinsed rice, 480 ml (2 cups) water and salt, if using, into the Instant Pot's steel insert. Give everything a quick stir.

3. 3

   Set the pressure

   Secure the lid and turn the steam release valve to Sealing. Select Pressure Cook or Manual on High Pressure and set the time to 5 minutes.

4. 4

   Release the pressure

   When the Instant Pot beeps, leave it to release pressure naturally for 10 minutes. Release any pressure still remaining before taking off the lid.

5. 5

   Fluff and serve

   Fluff the rice with a fork or ladle and serve hot with curry or lentils.

6. 6

   Prepare the rice bowl

   For the pot-in-pot method, place the rinsed rice and 240 ml (1 cup) water in a stainless-steel bowl.

7. 7

   Set up the pot

   Pour 240 ml (1 cup) water into the Instant Pot insert, then place the rice bowl on the trivet inside the pot.

8. 8

   Cook pot-in-pot

   Secure the lid and turn the steam release valve to Sealing. Select Pressure Cook or Manual on High Pressure and set the time to 5 minutes. Once the pot beeps, allow a 10-minute natural pressure release, then release any pressure remaining before removing the lid.

9. 9

   Fluff and serve

   Fluff the rice with a fork or ladle and serve hot with curry or lentils.

10. 10

    Cook brown rice

    To make brown sona masoori rice, follow the same steps and pressure-cook on High for 22 minutes.

What is sona masoori rice?

Sona masoori is a rice variety widely used in Indian cooking, often served alongside curries and lentil dishes. This recipe uses pressure cooking to make a simple, everyday batch without a soaking step.

The short ingredient list keeps the rice itself at the centre of the dish. The two cooking approaches let you make it directly in the insert or in a separate bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 3g protein, 37g carbs, 1g fat.

Most of the carbohydrate in a serving comes from the rice; the water adds none. The recipe's nutrition listing gives 1 g fat and 3 g protein per serving, so serve it with lentils or a protein-containing curry and vegetables to make a more balanced plate.

Rinsing before cooking

Clear water: rinsing the rice 2–3 times removes loose surface starch, as the method recommends. Drain it well before measuring in the water so excess rinse water does not change the recipe's proportions.

Choosing a cooking method

Main pot: cook the rinsed rice with 480 ml water in the Instant Pot insert. This is the straightforward option when you want to cook the rice directly in the cooker.

Pot in pot: put the rice and 240 ml water in a stainless-steel bowl, then set it on a trivet above 240 ml water in the insert. This keeps the rice in a separate bowl while it cooks.

Pressure and release

High pressure: both white-rice methods use a 5-minute pressure-cooking time. Make sure the lid is secure and the valve is set to Sealing before starting.

Natural release: leave the cooker undisturbed for 10 minutes after it beeps, then release any pressure still inside before opening. The recipe gives a longer 22-minute pressure-cooking time for brown sona masoori rice.

Checking the texture

After opening: fluff the rice with a fork or ladle, as directed, to separate the grains. If it looks compact straight from the pot, gently loosening it is the specified finishing step.

Serving the rice

With curry: serve the rice hot alongside a curry, using it to carry the sauce. Lentils are another suggested pairing and make a simple meal with the rice.

Recipe notes & tips

• Rinse the rice 2–3 times, stopping when the water runs clear.
• Drain the rinsed rice well before adding the measured cooking water.
• Check that the steam release valve is set to Sealing before pressure-cooking.
• Allow the full 10-minute natural release before venting the remaining pressure.
• Use a stainless-steel bowl and trivet for the pot-in-pot method.

Variations

• Pot in pot: cook the rice in a stainless-steel bowl over water in the insert.
• Brown rice: use the same method but pressure-cook on High for 22 minutes.
• Salt: add salt to the rice and water in the main-pot method if you want it seasoned.
• Curry pairing: serve the hot rice alongside your choice of curry.
• Lentil pairing: serve it with lentils for a simple rice-and-dal meal.

Common mistakes to avoid

• Skipping the rinse: rinse 2–3 times until the water runs clear.
• Leaving excess rinse water: drain the rice well before adding the measured water.
• Wrong valve setting: turn the release valve to Sealing before cooking.
• Opening too soon: wait 10 minutes for natural release, then vent the remaining pressure.
• Forgetting the trivet: use it to hold the rice bowl above the water in the pot-in-pot method.

How to store

Transfer leftover rice to a covered container and refrigerate once it has cooled. Reheat until piping hot, adding a small splash of water if the rice has dried out.

Frequently asked questions