Jeera Cumin Rice Instant Pot Pressure Cooker

One of the reasons to love the instant pot is perfectly cooked rice. You don’t need to keep that extra rice cooker anymore, and it can free up the counter space. I have shared Basmati Rice recipe in the instant pot before, however I actually prefer a little more flavor to my rice. One of the regulars in our house is Jeera or Cumin Rice. Cumin Rice is very commonly made in North India with any curry. My mom would always make Jeera Rice at home, so I always prefer this rice over plain rice. Jeera Rice is so much more flavorful than plain rice, just like my peas pulao. I highly recommend trying it out. This Jeera Rice recipe is naturally gluten-free. Oh..and add a tablespoon of ghee while making this Jeera Rice, and you will love the aroma of ghee in this rice. And you can very well call this Jeera Ghee Rice! Replace ghee with a plant-based oil to make this recipe vegan. Cumin Rice Pilaf goes well with curries and lentils such as Chole Masala, Paneer Butter Masala, Chicken Curry, or Dal Makhani. If you love cooking rice in your Instant Pot, check out this collection of 23+ Instant Pot Rice Recipes!

Benefits of Cumin Seeds

Cumin is very commonly used in Indian cooking. Cumin is Carminative, which means that it relieves you from gas troubles and thereby improves digestion and appetite. You can check out the detailed health benefits of cumin here.

How to make Jeera Rice in the Instant Pot?

In this recipe, I add whole spices along with cumin. The whole spices add a wonderful aroma to the rice. I usually add the whole spices when preparing rice for a gathering. For everyday rice, I just add cumin seeds. I used Basmati Rice in this recipe. If using another variety of rice, adjust the rice-to-water ratio accordingly. I like to have rice al dente and separate. I don’t like sticky or mushy rice. The ghee/oil in this recipe certainly helps to get well-done separate grains. That said, everyone has different preferences for rice, so feel free to adjust the recipe to your taste.

To start preparing, wash and drain the rice. This is a no-soak recipe, but if you prefer, you can soak the rice. If you soak the rice, you can use a rice-to-water ratio of 1:1. Heat the instant pot in sauté mode (normal) and add ghee or oil. Then add the whole spices and cumin seeds. When the cumin seeds start to splutter, add the rice and stir well. Be careful when adding the rice, as there might be some splutters. Add the water and salt. I use a rice-to-water ratio of 1:1.25 for this recipe. Change the instant pot setting to manual / pressure cook mode for 4 minutes at high pressure with the vent in the sealing position. When the instant pot beeps, do a 5-minute natural pressure release, which means manually releasing the pressure 5 minutes after the instant pot beeps.

Fluff the rice and let it rest for another 5 minutes. Restaurant-style Jeera rice is ready to be enjoyed with your favorite curry.

Main things to remember for Perfect Jeera Rice

No soaking of rice Rice to water ratio – 1:1.25 Pressure Cook / Manual for 4 minutes (high pressure, vent sealed) 5-minute NPR – Manually release the pressure 5 minutes after the instant pot beeps

Pro-tips for perfect Jeera Rice

Choose good quality Basmati Rice. I use Royal Basmati Rice or Tilda Extra Long Grain Basmati rice for my cooking. Wash the rice well. You can wash in a strainer until the water runs clear or in a bowl by changing the water a few times until the water is clear. We love to add ghee while making jeera rice. Ghee enhances the flavor a lot. If you are vegan, use your favorite plant-based oil. Don’t forget to add the aromatic spices. I just added a few black peppercorns, bay leaf, cloves, cinnamon, and green cardamom. It is totally fine to skip in case you don’t have these in your pantry. Do not overcook the rice. I like to take the steel insert in which I cooked the rice out of the instant pot after opening it so the lower layer is not overcooked.