Ghee Rice Recipe Instant Pot: Fragrant Basmati in Half the Time

There’s a reason ghee rice is a staple in Indian kitchens—its rich, nutty aroma transforms simple basmati into something extraordinary. This Instant Pot method cuts the traditional stovetop time in half without sacrificing flavor or texture.

The secret lies in blooming whole spices in hot ghee before adding the rice and water. This infuses every grain with warmth and depth, while the pressure cooker ensures perfectly fluffy results every time.

You’ll end up with fragrant, golden rice that’s light yet deeply flavorful, with each grain distinct and separate. The Instant Pot locks in the aroma, making it taste like it simmered for hours.

Pair it with curries, grilled meats, or enjoy it plain. Here’s how to make it.

Ingredients for Ghee Rice Recipe Instant Pot

Pantry raid time. A few whole spices and basmati are all you need for this.

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The ghee is non-negotiable here. Patel Brothers or your local Indian grocery will have the real deal—Look for the pure, golden kind without any additives. Basmati rice should be aged (check the label), and Tilda or Daawat are reliable brands. Whole spices are key—pre-ground just won’t give you that bloom (the good stuff, not the dusty jars in the back of your cabinet).

No ghee? Clarified butter works in a pinch, but don’t sub regular butter—it’ll burn. Missing a whole spice? Skip it rather than using powder—the texture’s all wrong. Out of basmati? Jasmine rice is your best backup, though the flavor won’t be quite as nutty. The cilantro’s optional if you’re one of those people who thinks it tastes like soap (no judgment).

Uncooked rice keeps in the pantry for months, but once cooked, this’ll last 3-4 days in the fridge. Reheat with a splash of water to fluff it back up. Leftovers? They freeze beautifully for up to 3 months.

Step-by-Step Instructions for Ghee Rice

This is the easiest way to get perfectly fluffy, fragrant basmati with minimal effort.

Step 1: Rinse and Soak the Basmati Rice

Place the 1.5 cups Basmati Rice in a fine-mesh strainer and rinse under cold water until the water runs completely clear. This removes excess starch and prevents the rice from becoming gummy when cooked.

After rinsing, soak the rice in enough water to cover it by 1 inch for 20 minutes. Soaking helps the grains expand evenly and shortens the cooking time. Drain thoroughly before using—you want the rice damp but not dripping.

Step 2: Bloom the Whole Spices in Ghee

Set your Instant Pot to the Sauté function on Normal heat. Add the 0.5 cup Ghee and let it melt. Once hot, add the 1 tsp Cumin Seeds, 1 whole Bay Leaf, 4 pieces Green Cardamom Pods, 4 pieces Cloves, and 1 piece Cinnamon Stick.

Sauté for 1-2 minutes until the spices become fragrant and the cumin seeds start to sizzle. Be careful not to let them burn—burnt spices will make the rice bitter. Add the finely chopped 1 whole Onion and cook for 3-4 minutes until soft and translucent.

Step 3: Pressure Cook the Rice

Add the drained 1.5 cups Basmati Rice to the Instant Pot and stir to coat the grains in the spiced ghee. Pour in the 3 cups Water and add the 1 tsp Salt. Stir once to distribute everything evenly, but don’t overmix.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure before the cooking begins. Once done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Step 4: Fluff and Rest the Rice

Open the lid and use a fork to gently fluff the rice from the bottom up. This separates the grains and releases excess steam, preventing mushiness. You’ll see each grain is distinct, glossy, and infused with the warm spices.

Let the rice sit uncovered for 5 minutes to allow any residual moisture to evaporate. This step ensures the perfect texture—light, airy, and separate. Taste and adjust salt if needed before serving.

Step 5: Garnish and Serve

Transfer the rice to a serving dish and sprinkle the 0.25 cup Fresh Cilantro evenly over the top. The bright green cilantro adds a fresh contrast to the rich, spiced rice.

Serve immediately while hot. Each bite should be fragrant with the aroma of ghee and whole spices, with a subtle sweetness from the caramelized onion. This pairs perfectly with curries, grilled meats, or even on its own.

Storing and Reheating Leftovers

Fridge Storage

Let the rice cool completely before storing—I spread it on a tray to speed this up. Transfer to an airtight container and refrigerate at 40°F or below for up to 4 days. The flavors actually deepen as the spices continue to infuse. ❄️

Freezer Method

For longer storage, portion the cooled rice into freezer-safe bags or containers. I use quart-size zip-top bags flattened to save space. Freeze for up to 3 months without quality loss. Squeeze out excess air to prevent freezer burn.

Stovetop Reheating

My preferred method: heat in a skillet with 2 tbsp water over medium-low heat for 5-7 minutes. Cover and stir occasionally. The steam revives the grains beautifully. Add a pat of ghee at the end for fresh richness.

Microwave Reheating

Place rice in a microwave-safe dish, sprinkle with 1 tbsp water, and cover loosely. Heat on 50% power for 2 minutes, stir, then repeat until reaching 165°F. This prevents rubbery texture.

For best results, let it sit covered for 1 minute after microwaving. 🔥

Frequently Asked Questions