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Simple Asian Rice – Instant Pot Recipe

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 has been updated 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.

Top view of sauced brown rice in a brown bowl garnished with green onion. Chop sticks sit to the side.

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.

Top down view of a bowl filled with saucy brown rice garnished with sliced green onion.

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.

Side view of a bowl of Asian Brown Rice garnished with Green onion.

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

  1. Combine all of the ingredients in the instant pot.
  2. Secure the lid and set the vent to seal.
  3. Press the manual button and set the pressure at high for 15 minutes.
  4. 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.
  5. Stir and serve.
Top down view of a bowl filled with saucy brown rice garnished with sliced green onion.

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.

Still looking for Rice Recipes? Check these out!

Pin this Instant Pot Asian Rice!

Two photo collage for Pinterest. The top photo is a top angled photo of a bowl of Asian Rice garnished with green onion in a brown bowl. The bottom photo is a close-up showing the saucy rice garnished with fresh green onion.

Once you try our Asian Rice Recipe, I don’t think you’ll cook it any other way! What is your favorite rice recipe?

3/4 view of a black bowl of saucy brown rice garnished with green onion

Simple Asian Rice – Instant Pot Recipe

Author: Julie Menghini
Asian Rice Instant Pot Recipe makes a saucy flavorful rice that's moist and tender and cooks in 15 minutes. This simple rice dish makes a delicious side to any meal
4.74 from 30 votes
Prep Time 10 minutes
Cook Time 15 minutes
Natural release 1 minute
Total Time 26 minutes
Course Side Dish
Cuisine Asian
Keyword: Instant Pot Rice, Rice Recipe
Servings: 6

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

Calories: 132kcalCarbohydrates: 28gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 357mgPotassium: 123mgFiber: 2gSugar: 1gVitamin A: 25IUVitamin C: 1mgCalcium: 15mgIron: 1mg

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.

Tried this recipe?Let me know how it was!

4.74 from 30 votes (15 ratings without comment)
Recipe Rating




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.

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