Asian Rice Instant Pot recipe makes a saucy flavorful rice that’s moist and tender and cooks in only 15 minutes. This delicious simple rice makes a quick and easy side to any meal.
This recipe was updated on 10/15/22 by reducing the amount of liquid in the recipe after further testing. I thank my readers for giving me their feedback and allowing me to make my recipes better when needed.
This simple Asian Rice Recipe cooks up tender and so flavorful.
Using Brown Rice assures the recipe is saucy and delicious but never mushy.
Our Instant Pot makes this simple Asian Brown Rice recipe perfectly cooked in only 15 minutes.
We’ve always loved rice, especially with the Asian dishes we make at home.
Before we had our instant pot, we would have to start our rice to make sure it was cooked in time to serve it with our meal, at least 45 minutes.
The first time we made rice in the instant pot was for our instant pot Chicken and Rice recipe.
We haven’t made it any other way since, regardless of the variety of rice that we use.
What kind of rice is Asian Rice?
It depends on where the dish comes from such as in Thailand you may get Jasmine rice or Basmati in India.
The most common variety is Koshihikari rice (or Koshi rice) in Japan, a white, polished short grain. It’s stickier than other varieties of rice.
My rule is to make what you like, and most of the time it’s brown rice for us. The rest of the time we use a wild rice blend. They’re delicious, versatile, and easy to access for us.
Best of all, they all cook up beautifully in the instant pot.
Simple Asian Rice Ingredients
- Rice – We used brown rice but use what you like.
- Onion – Yellow onion is what we used. You can use a white or sweet onion too.
- Fresh Ginger – We keep ginger in the freezer and grate it as we need it.
- Fresh Garlic
- Vegetable Broth – You can use beef or chicken stock or broth too. We use low sodium broth.
- Soy Sauce – Low sodium is what we prefer.
- Crushed Red Pepper – Provides a nice little heat without changing the flavor of the dish.
- Green onion – Fresh scallions add a delicious texture as well as an eye-pleasing garnish.
Tip: Whenever we use soy sauce we go for the low-sodium variety. The sodium level in this recipe is more than double when you use broth and soy sauce that aren’t low in sodium.
Note: We now use a 1:1 ratio of liquid to rice when making rice in our Instant Pot. The equipment and the variety of rice that we use can make a difference, and we want you to be successful with any of our recipes so value your comments. Together we are better!
How to make Asian Rice
- Combine all of the ingredients in the instant pot.
- Secure the lid and set the vent to seal.
- Press the manual button and set the pressure at high for 15 minutes.
- Once the time has expired, allow the pot to naturally release for 10 minutes and then push the vent open. Use a wooden spoon to prevent steam burns.
- Stir and serve.
What to serve Asian Brown Rice with
My answer would be anything. However, here are some of our favorite recipes!
ITEMS YOU MAY NEED
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You don’t need much to make this Asian Rice Recipe. Just an Instant Pot. It took me a while to use mine but once I did, I use it a lot. It’s great on busy days or those days when we forget to take something out of the freezer.
The instant pot also frees up our stove and oven when space is a premium.
We love Asian food. You can find all of our Asian recipes here.
Once you try our Asian Rice Recipe, I don’t think you’ll cook it any other way! What is your favorite rice recipe?
Simple Asian Rice – Instant Pot Recipe
Equipment
Ingredients
- 1 cup brown rice
- 1/2 cup onion
- 1 tsp ginger fresh grated
- 1 tsp garlic minced
- 1 cups vegetable broth 14.5 oz can, low sodium
- 1/4 cup soy sauce low-sodium
- 1/4 tsp crushed red pepper
Instructions
- Add all of the ingredients to the instant pot.
- Secure the lid and set the vent to seal. Use the manual (or pressure) function set to high and set the time for 15 minutes.
- Once the time is met, let the instant pot manually release for 10 minutes. Release any additional pressure by moving the vent to venting. I use a wooden spoon to prevent steam burns.
- Stir and serve.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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Linda
Monday 22nd of April 2024
I must have done something wrong Mine burnt
Julie Menghini
Wednesday 24th of April 2024
It sounds like you ran out of liquid, Linda?
Donna
Monday 4th of December 2023
I made this exactly as directed, using brown rice. When I opened the pot after the natural release time, the mixture was soupy and the rice was not done. I started to saute it for a few minutes, but decided instead to pressure cook it another 5 minutes and do another 5 minute natural release. That did the trick. The rice was done. However, this was way too salty. I put 3/4 of it in a fine mesh strainer and rinsed it (not completely, but for about 10 seconds) and added it back to the pot with the 1/4 that wasn't rinsed. I would cut the soy sauce in half next time. Also, my tried and true recipe for brown rice is: 1:1 ratio of rice to liquid, 22 minutes cook time and 5 minutes natural release. I'll use that method for this recipe next time, cutting the soy sauce by half. I served it with with honey ginger chicken. They went well together.
Julie Menghini
Tuesday 5th of December 2023
Thank you for your tips, Donna. I'll be revisiting this recipe. I've made it several times and it works for me but hasn't for everyone.
Amina
Monday 5th of June 2023
After reading the reviews I decided to change up some things. I used washed white rice. Set to Sauté and white onion and ginger in a little oil...i used 1tsp garlic powder(I didn't have any fresh on hand), grated ginger, 2 tablespoons of tamari, salt to your taste but I used 1/4 tsp and sprinkled in sesame oil(didnt measure it), 1 1/2 cups of water and 1 cup of frozen peas and carrots. Set it to pressure cook on high for 4 minutes and let it naturally release pressure for 10 minutes( thats important). It turned out great. Could have used more salt but I paired it with bourbon chicken and it was still good. Hope that helps someone!
Julie Menghini
Tuesday 6th of June 2023
That sounds amazing Amina and am sure that our readers will appreciate it as well. The bourbon chicken sounds delicious too!
Russell
Sunday 20th of November 2022
The recipe is soupy and tastes terrible.
Rosemarie
Thursday 8th of June 2023
@Russell, I agree. this was horrible. I had to move it to stove top to continue cooking and try to fix the flavor. to much soy sauce in this recipie. It was unfixable. we tossed it in the trash
Julie Menghini
Monday 21st of November 2022
How much liquid did you add. I recommend 1 rice to 1 cup of liquid and never have that issue. I used to do 2 to 1 which worked for me but many people had to much liquid.
Tasha
Saturday 24th of September 2022
Flavor is good however next time I'll just make it on my stovetop. Mine came out very mushy in the insta pot.
Julie Menghini
Sunday 25th of September 2022
Thanks, Tasha. Will you tell me what kind of rice you used. I'm curious because my rice doesn't and I want to make any clarifications for my readers.