Learn how to make perfectly tender, nutrient-rich black rice in 30 minutes with the Instant Pot.
Have you ever tried cooking black rice in your Instant Pot? If not, it’s time to give it a try and add this naturally gluten-free grain into your cooking.
Perfectly cooked forbidden rice
Black rice, also known as forbidden rice, usually has a chewier texture and a nutty flavor. While it looks very similar to white rice, it’s black in color and turns a deep, dark purple when cooked. It tastes similar to brown rice, but with a mild nutty flavor.
Perfect for a side dish, base for the main dish, and excellent for meal prep. Make a batch to use in meals throughout the week.
Perfect black rice results in a combination of factors: the correct cooking time, rice-to-water ratio, and the cooking method used.
Qualities of perfectly cooked forbidden rice include:
- A little chewy
- Nutty in flavor
Black rice should not be mushy, sticky, crunchy, burnt, or soggy.
The best part: there is no need to soak the black rice before cooking it in the Instant Pot.
To make a batch of black rice, the ratio between water and black rice is very important to achieve a tender texture. I use this simple formula when I’m cooking it in the pressure cooker:
For 1 cup of black rice, use 1 cup of water.
Ingredients you’ll need
You’ll need the following ingredients to get started:
- Black Rice / Forbidden Rice
- An Instant Pot (I use both the Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results)
- Measuring cup (1 cup)
Pro tip: Try using broth or stock instead of water for added flavor.
How to cook black rice in the Instant Pot
1. Rinse and drain rice: Pour the rice in a mesh sieve and rinse under cool water until it runs clear. Drain well.
2. Add ingredients: Combine the black rice and water in the stainless steel insert.
3. Pressure cook: Close the lid of the pressure cooker. Set the valve to “sealing” and start the pressure cooker on “High” for 17 minutes. Once completed, let the pressure naturally release for another 10 minutes before quick-releasing the remaining pressure. Carefully open the lid.
4. Fluff and serve: Using a fork, fluff the rice. Scoop out and serve or store for later.
Storing and reheating
To store: Store the rice in an airtight container for up to 3 days in the refrigerator.
To reheat: When ready to enjoy, simply warm it up in the microwave or in a saucepan.
Top tips and suggestions
- Use good-quality black rice. I use this brand.
- Unless you prefer, there’s no need to soak the black rice beforehand if you’re using the Instant Pot.
- Be sure to rinse and drain the rice well before adding it to the Instant Pot.
- Measure the quantity of rice and water carefully. Be sure to use the correct rice to water ratio, as described in the recipe.
- For added flavor, use 1/4 teaspoon salt or replace the water with vegetable broth.
- Allow the rice to naturally release pressure for 10 minutes, allowing it to finish cooking.
Black rice can be served with cooked veggies, lentils, beans, and more. Here are some ways to enjoy it:
- Serve with vegetables, such as broccoli, cauliflower, carrots, or beets.
- Serve with pinto beans or any other kind of bean.
- Use the rice to make a quick stir-fry.
- Add it to your next vegan power bowl.
- Serve it with Indian chickpea curry or lentils.
More Instant Pot recipes
Looking for more easy pressure cooker recipes? Check out these:
- Instant Pot Butternut Squash Soup
- Perfect Quinoa in the Instant Pot
- Instant Pot Carrots
- Instant Pot Beets
- How to Make Chickpeasin the Instant Pot
I hope you love this Instant Pot black rice recipe as much as I do. Sign up for email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.
- 1 cup black rice
- 1 cup water
- Rinse the rice in a mesh sieve under cool water until it runs clear, running your fingers through the rice. Drain well.
- Combine the black rice and water in the stainless steel insert of the Instant Pot.
- Close the lid of the pressure cooker. Set the valve to “sealing” and start the pressure cooker on “High” for 17 minutes. Once completed, let the pressure naturally release for another 10 minutes before quick-releasing the remaining pressure. Carefully open the lid.
- Using a fork, fluff the rice. Scoop out and serve or store for later.