This easy recipe for Instant Pot Chinese style rice makes a tasty spice-infused rice in 30 minutes with 30 seconds hands on time. It’s not fried rice, so healthy, tasty, quick and easy to make in your Instant Pot or other electric pressure cooker. Ideal for an after work mid week meal.
Instant Pot Chinese Style Rice
I love rice – if I had to choose between rice, pasta and potatoes I think that I’d probably pick rice (I know – no more chips).
A bowl of freshly cooked fragrant basmati rice with a drizzle of good quality soy sauce or tamari is one of my favourite comfort foods. Ideal for soothing migraines, hangovers, coughs, colds and all manner of malaise. Rice is usually the first thing I turn to after an upset tummy – endlessly delicious, soothing and comforting.
My Instant Pot it is the only way I ever cook rice now, perfect fluffy rice every time, (including my pressure cooker pilau rice). Simply throw in equal volumes of basmati rice and liquid and cook for 3 minutes on high, with at least an 18 minute natural pressure release. How easy and fuss free is that?
My Chinese style rice is flavoured with vegetable broth, a smigin of 5 spice (my secret ingredient when you want to make anything Chinese style), soy sauce and a drizzle of sesame oil.
Even better this Instant Pot Chinese style rice is ready in 30 minutes with less than 30 seconds hands on time.
How to make Instant Pot Chinese Rice
Step One – Gather your ingredients – in this case basmati rice, sesame oil, Chinese 5 spice, stock, and a good quality soy sauce (or tamari if you need this to be gluten free).
Throw it all in the Instant Pot, and give it quick swirl to mix. Check you have the rubber sealing ring fitted to the lid of the Instant Pot or electric pressure cooker and set the steam release handle or weight to seal.
Step Two – Programme to cook on high pressure for 3 minutes with keep warm switched on. Once cooked allow natural pressure release (NPR) for 18 – 25 minutes before releasing any remaining pressure.
Step Three – Fluff the rice with a fork and add a little more soy sauce or tamari if needed before serving.
Tamari or Soy Sauce?
The short answer is that (generally) tamari is Japanese soy sauce which is darker, richer and less salty than soy sauce.
I find tamari more intense, complex and rounded and generally prefer it. But a good quality tamari is usually more expensive than soy sauce, but I think it is worth the extra.
Gluten and Tamari & Soy Sauce
- Soy sauce – made with both wheat and soy (contains gluten)
- Tamari – usually made with soy and possibly a little wheat (usually gluten free but ALWAYS CHECK THE LABEL)
Once cooked serve this Chinese style rice with your favourite takeaway – or fakeaway or enjoy a bowl on its own garnished with sliced chillis, spring onions (scallions) and coriander (cilantro). It is also the perfect base for making special fried rice.
Can I make Pressure Cooker Chinese Rice Ahead?
You can make this ahead, and it will reheat in the microwave, but it is so easy there is no need to make this ahead. If you do make sure the rice is cooled, keep in the fridge for no more than 48 hours (I never keep cooked rice in the fridge for more than a day) and reheat thoroughly before serving.
Can I Freeze Instant Pot Chinese Style Rice?
I’m a big believer in cook once and eat twice and this recipe has been written to make a double portion that will exactly fill two standard plastic takeaway trays. Pack leftovers into takeout trays, allow to cool and then freeze. Grab a tub from the freezer and defrost in the fridge, or microwave from frozen.
More Rice One Pots and Rice Dishes
- Spanish chicken
- Greek chicken
- Moroccan chicken
- Nandos rice
- Spicy rice
- Mushroom rice
- Pilau rice (Pressure Cooker Pilau rice)
- Leftover chicken biryani
- Leftover turkey biryani
- Leftover lamb biryani
- Other easy rice recipes
Recipe converted to cup measurements and tested July 2020.
Pressure Cooker Chinese Style Rice (Instant Pot)
- 1 cup white basmati rice (200g)
- 1 cup vegetable broth or stock (240ml)
- 1/2 tsp five spice mix
- 2 tsp sesame oil
- 2 tsp soy sauce ((or tamari))
- fresh coriander / cilantro
- spring onions / scallions ((chopped))
- chillis ((chopped))
- Place all the ingredients into the Instant Pot or electric pressure cooker and give a quick swirl to mix.
- Check you have the rubber sealing ring fitted to the lid of the Instant Pot or electric pressure cooker, put the lid on and set the steam release handle or weight to seal.
- Programme to cook on high pressure for 3 minutes with keep warm switched on.
- Once cooked allow natural pressure release (NPR) for 18 – 25 minutes before releasing any remaining pressure.
- Serve as a stand alone dish with your choice of garnishes, or as a side for your favourite take or fakeaway.
- Use regular white or white basmati rice for this. not quick / easy cook or minute type rice.
- Use hot broth or stock so the Instant Pot comes to pressure quicker and speeds up the total cooking time.
- You an increase quantities, but don't make less of this recipe as the Instant Pot needs a full cup of liquid to come to pressure. If in doubt check the user manual for your electric pressure cooker.
- Leftovers freeze well.
- This recipe is 5 Weight Watchers Smart Points per portion
Looking for more rice inspiration? Our easy spicy rice is perfect!
Or for a potato based recipe, make my salt and pepper chips.