This Instant Pot Garlic Rice is inspired by Filipino garlic fried rice and cooked to buttery, garlicky perfection in just 15 minutes! Enjoy as a simple side to your favorite vegan protein and sauteed vegetables. Gluten-Free, Vegan, Nut-Free.
Prep Time:3 Minutes
Cook Time:12 Minutes
Total Time:15 minutes
Yield:Makes ~2 cups
1 cup (185 g) dry white rice
1 tablespoon oil or butter
3–5 cloves garlic, minced or crushed
1 cup (235 ml) water
1/8 teaspoon salt
Rinse the Rice: put the rice in a fine-mesh sieve or colander and rinse under cold water, massaging the rice with your hands in circular motions to make sure each grain is rinsed. Continue to wash the rice until the water runs clear, then set aside to let drain.
Aromatics: turn the Instant Pot on to the Sauté setting add add the oil to the pot. Add the garlic once the oil is warmed and sauté for 60 to 90 seconds, stirring frequently with a spatula so it does not burn.
Cook the Rice: Add the rinsed rice and water to the pot and turn off the Sauté mode. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
Serve: Add the salt to the cooked rice and mix it in as you fluff the rice with a fork or chopsticks. Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
Brown Rice: follow the same instructions, but pressure cook for 22 minutes instead of 4. Let the pressure naturally release for 10 minutes before opening the instant pot and fluffing.