You would think why do I bother to write a recipe for cooking rice. This is probably the easiest thing to make. But with Instant Pot (IP) things get easier. Over a period of time I have understood the exact proportions of rice/water ratios, cooking time, that are needed for different cuisines. Also when it comes to doing one pot meals to save time, I often end up utilizing "pot in a pot" method. So that I can make multiple things at a time. I will explain that as I go along.
So first of all ratio that you need:
For North Indian, South Indian (mixed rice), Asian, Mexican cuisines typically one needs 1:2 rice to water ratio.
For South Indian cuisines, where one needs a mushier consistency of rice like when you have it with sambar/ rasam you will need 1:3 rice to water ratio.
Time and Mode:
Manual high pressure mode for 6 minutes with the valve in a sealed position.
Wait for natural pressure release.
I seldom use rice mode.
Pot in a pot method:
Majority of the time I end up using this method. So that I can cook rice and other grains/ lentils at the same time. Like making rice and lentil for sambhar/rasam, rice and kidney beans for rajma, rice and garbanzo beans for chole etc.
Sometimes I make it in a separate pot just so that I can take it out and use the IP for making my curries like no recipe vegan curry, red thai curry, green thai curry etc.
For example today I cooked red kidney beans and rice at the same time in my IP. They were stacked on top of each other. I set up the IP for a longer cook time to cook my kidney beans but that also cooked my rice, WITHOUT overcooking it! So there you go, saves time and dishes!
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