Instant Pot Jeera Rice


Basmati rice is getting a makeover! We’re adding cumin seeds and whole spices to make instant pot jeera rice!

jeera rice

“Having a good rice technique seems so simple, but it’s essential, and this recipe is the right answer. Came out perfect – not mushy, not hard; just right. Didn’t even need to fluff it. Obviously an adaptable recipe. I added peas at the end, and toasted some cashews too.”


There’s only so much I can say about jeera rice without boring the heck out of you (and me). So instead, I’m going to share this silly and, well, kind of ridiculous story that I made up about jeera rice. Enjoy 😉

We’re about to enter the set of a cheesy rom-com (romantic comedy). Basmati rice is the star and I’m playing the role of the supportive best friend.

Basmati is heartbroken. The bamboo bowl of her dreams has told her she’s not good enough to fill him up. She wonders how she will EVER find anyone as wonderful as bamboo. Basmati turns to me, Ashley, her loyal but very misguided friend… and I tell her that all she needs to do to change her life is… to get a revenge makeover. (🙄)

(Cue movie makeover montage. Cyndi Lauper’s girls just want to have fun is playing in the background)

We’re suddenly at the hottest place in town: the inside of a stainless steel pot. 😳 I toss some ghee into the pot and tell Basmati she just NEEDS some cumin in her life. I add more whole spices, insisting that this will make everything better. I say things like, “Oh Basmati, you are about to smell SO good. Bamboo bowl is gonna be ALL over you.” Then I toss Basmati into the pot – tell her that in a total of 16 minutes, Basmati’s life will forever be changed. Basmati is going to be buttery and nutty, AND aromatic. Basmati is going to be the best version of herself.

(16 minutes later…)

The valve drops and Basmati steps out and looks into the mirror… she looks and feels SO different. She’s no longer… plain.

Basmati’s grains are perfectly soft and fluffy and separate and coated with ghee. Basmati is speckled with toasty cumin seeds and decked out with some serious statement jewels like cinnamon and cardamom and cloves and peppercorns and a giant bay leaf because Basmati is now extra. 😍

jeera rice

What happens next? Here’s a quick summary.

To pay for this new makeover and instant pot, Basmati must pretend to be this nerdy fragile blue pottery bowl’s girlfriend. But then they actually fall in love. Bamboo bowl comes back into the picture and tells Basmati he was being shallow and insists he’s much deeper now, thanks to an extra few bamboo strips he stuck onto the top of his bowl. But Basmati has this profound realization that being cool like Bamboo isn’t what really matters in a bowl, so she sticks with the blue pottery bowl and hopes she doesn’t break him. 🤞🏽🥣

Oh, at the very end of the movie, she becomes the prom queen and finds out she’s actually a princess. So there will definitely be a second movie. It’ll probably take place in Genovia. 👸🏽🍚

Don’t read too much into the plot. Silly rice rom-com, remember?

jeera rice

(and the movie is finally over; you may exit your seats. just so you know, for the future, the exit “jump to recipe” button is located at the top of my posts.)

jeera rice

I hope you love this jeera rice! This recipe is simple and delicious as written, but it’s also very easy to adapt if you’re in the mood to switch things up. You can use cumin seeds and leave out the other whole spices for something simpler, or you can add some chopped onion or green chili or frozen veggies for a little something extra (if you’re going to take that route, try my Pea Pulao). I personally love this brand of basmati rice – it turns out perfect every time.

Use this cumin rice anywhere you’d use Plain Basmati Rice. It’ll go well with any Indian dish!

Instant Pot Jeera Rice

jeera rice

Instant Pot Jeera Rice

4.88 from 16 reviews
Pin Recipe Print Recipe
Servings 4



  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press the sauté button and allow the pot to heat up for a minute.
  • Add ghee/oil and swirl it around the pot then add the whole spices and sauté until aromatic and the cumin seeds begin to brown.
  • Add the rice, water and salt to the pot and mix well.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Fluff the rice with a fork and serve.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

You waited until after the credits didn’t you? Alright, here are some dishes that you can make with this jeera rice:

jeera rice
jeera rice

Related Recipes


Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. David says

    3 stars
    Nice Flavour rice but comes out very sticky and clumps together. Any ideas as to what I am doing wrong ?

  2. Ginger says

    5 stars
    I rarely eat white rice. We stick to brown rice. Have you ever done a brown rice version of your jeera rice? Any suggestions for how to successfully sub brown for white rice?

  3. Jenn says

    5 stars
    This is soooo good!
    Can I double (or triple) the recipe in the IP? Any adjustment on the timing?

    Thank you so much for your recipes. I just cooked up another batch of onion masala. My freezer is never without it 🙂

    • Ashley - My Heart Beets says

      Jenn, I’m so glad to hear that! Thanks for letting me know how much you like the rice and the masala too! You should be able to double or triple the jeera rice recipe – I’d keep the cooking time the same (the pot will adjust and take longer to reach pressure on its own).

  4. Happy says

    5 stars
    Having a good rice technique seems so simple, but it’s essential, and this recipe is the right answer. Came out perfect – not mushy, not hard; just right. Didn’t even need to fluff it. Obviously an adaptable recipe. I added peas at the end, and toasted some cashews too.

  5. Francine G says

    5 stars
    OMG Ashley! I just made this and the Chicken Karahi and both are AMAZING! This Jeera Rice tastes just like our local Indian spot. I don’t have an instant pot, so just did both on the stove top and they still came out great. The only adjustment I made on the rice was to add about an extra 1/4 c of water, and increase the cook time by 5-7 min (I didn’t really keep track).

  6. Melissa says

    5 stars
    This tasted EXACTLY like the Jeera rice from our local Indian restaurant. It was really good. I tripled the recipe as I’ve a hungry family and it turned out great. Will definitely make again.

  7. Candy Green says

    when you might possibly have a moment, could you advise how to adapt this to use brown basmati rice instead? thanks?!

  8. Preci says

    I have always added 2 cups of water for 2 cups rice when cooking in pressure cooker or stove top. You have given 1 cup rice and one cup water. is this because it is cooked in instant pot. I love your blog. My daughter is a fan of yours and she introduced me to your blog. I love it. I am new to instant pot. I am learning to use it. Thanks for your hard work and time.

    • My Heart Beets says

      Hi Preci! I’m so glad your daughter told you about my blog 🙂 You can double this recipe too if you’d like, just double all of the ingredients but keep the cook time the same. I hope that helps 🙂

  9. Ashwin says

    5 stars
    Amazing 🙂 but I have a quick question – what if I want to make 3 cups of rice , how will the pressure cooling time change ?

    • My Heart Beets says

      Hi Ashwin, you’ll want to triple the ingredients but leave the cook time the same – the pot will take longer to reach pressure which will make up for the extra content in the pot.

  10. Sharifah says

    Is there not an option to change the servings size? One cup of rice is usually not enough for a large family.


  11. Heather says

    OMG! You are the best! Love the story and can’t wait to try this recipe and everything else. Will definitely be getting your cookbook! <3

  12. Samra Hussain says

    5 stars
    Hi, I love your recipies.. everything I have tried so far turned out to be so good.. for half cup jeera rice, is cook time going to be the same?

  13. Jindy says

    Hi – I made this with jasmine rice as that’s all I had on hand and lowered the cook time to 5 minutes and it worked out really well. I was wondering though if I wanted to put onions in here – would that work in the beginning before I add in the whole spices?

  14. Maneesha says

    5 stars
    Super cute RomCom story! I love RomComs, and I love your jeera rice recipe! I have been making jeera rice for years, using only jeera , but your recipe takes jeera rice to the next level with the jeera + whole spices! Brilliant! My husband and I enjoyed it last night with our meal! WIN!

    • My Heart Beets says

      Thanks Maneesha!! Glad you enjoyed the story lol! Sometimes I write for myself thinking that no one really reads the posts – that they’re just here for the recipes lol. Nice to know you’re reading 🙂 And happy to hear that you liked the jeera rice!

instant pot pour and cook chicken biryani

Ashley's Secrets



Favorite tips & tricks to

easy Indian Instant Pot cooking


paneer lababdar

Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking