Grab your Instant Pot and make a batch of Instant Pot Stick of Butter Rice to accompany dinner this week. Cooking rice in the pressure cooker gives you a consistently reliable side—dump, set, and forget. This recipe is straightforward, low-maintenance, and full of comforting flavor.
Instant Pot Stick of Butter Rice
This savory rice is rich, well-seasoned, and addictive to the last bite. It’s one of those simple side dishes that elevates any meal—steak, roasted chicken, grilled pork, or a hearty vegetarian main. Using an Instant Pot produces consistently light, fluffy rice every time, and this version adds a bold butter-forward flavor that turns plain rice into something special.
A key twist in my version is the addition of caramelized onions. If you have access to a wood-fired grill or smoker and enjoy a smoky note, try smoking the onions. If not, stovetop caramelized onions work perfectly and still add deep, sweet savory flavor.
Pressure Cooker Butter Rice
Butter rice is a classic, comforting side where a full stick of butter is used to create a rich, savory base. In this recipe the butter melds with broth, a touch of wine, and a beefy onion seasoning to build layers of flavor. The Instant Pot makes the method foolproof: combine, pressurize for a short time, and let the rice steam to perfect doneness with minimal hands-on time.
How Much Liquid to Use in the Instant Pot
Liquid ratios vary by rice type. For jasmine and basmati in an Instant Pot, a 1:1 liquid-to-rice ratio works well because pressure cooking traps steam and prevents evaporation. This recipe uses broth and a small amount of wine so the rice absorbs extra flavor while staying tender. If you prefer not to use wine, simply replace it with additional broth, keeping the overall liquid at an equivalent level.
For brown or wild rice, increase the liquid and cooking time, as those varieties need more absorption and longer pressure time. Stick with the rice-specific ratio recommended for those types when adapting this recipe.
Don’t Be Scared of the Butter
Yes, there is a full stick of butter in the dish, and it’s essential to use butter—not margarine—for the best flavor and texture. The rice soaks up the butter, becoming rich and silky rather than greasy. Butter brings depth and mouthfeel that transform simple rice into a standout side.
Think of it like sautéing vegetables in butter: they absorb the richness and become notably better. The same happens with this rice—the butter helps each grain shine.
Which Rice to Use
Many versions exist that use instant rice, brown rice, or long-grain white. For this Instant Pot recipe, basmati or jasmine rice perform best: they cook quickly and offer fragrant, fluffy results that pair nicely with the rich butter and savory seasonings. If you choose a different rice type, adjust liquid and cook time accordingly.
Instant Pot Stick of Butter Rice
Easy and ultra-flavorful pressure cooker butter rice — the perfect side for almost any main dish.
5 minutes
4 minutes
15 minutes (natural release)
24 minutes
Ingredients
- 2 cups basmati or jasmine rice
- 1 ½ cups water
- 1 packet beefy onion soup mix (or see substitution options below)
- ¼ cup white wine
- ¼ cup red wine
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 stick salted butter
- ½ cup caramelized onions
- Chopped green onions for garnish
Instructions
- Place all ingredients except the caramelized onions and green onions into the Instant Pot. Stir gently to combine. Close the lid and set the valve to sealed.
- Set the Instant Pot to Manual/High Pressure for 4 minutes.
- When the timer ends, allow a natural pressure release for 15 minutes. After 15 minutes, if the pressure pin has not dropped, carefully switch the valve to vent to fully release pressure before opening.
- Fluff the rice with a fork, stir in the caramelized onions, and top with chopped green onions. Serve alongside your favorite main course.
Notes and Substitutions
If you don’t have beefy onion soup mix, try one of these options:
Option 1
3 tablespoons au jus powder plus ½ cup diced fresh onion (or ⅛ cup dried onion).
Option 2
Omit the water in the ingredient list and use 1 ½ cups beef broth (or a combination of beef and chicken broth). Add ½ cup diced fresh onion or ⅛ cup dried onion.
For wine-free cooking, replace the wine with additional broth, keeping overall liquid equal. Adjust salt to taste depending on the seasoning packet or broths used.
Nutrition Information
Yield: 12 — Serving Size: 1
Amount Per Serving (estimate): Calories: 147; Total Fat: 8g; Saturated Fat: 5g; Cholesterol: 22mg; Sodium: 342mg; Carbohydrates: 14g; Fiber: 1g; Sugar: 1g; Protein: 2g.
Nutrition data is an estimate. If you require precise information for medical reasons, consult a trusted nutritional resource.
Serving, Storage and Tips
Serve this butter rice with grilled or roasted meats, pan-seared chicken, or a simply dressed vegetable side for a balanced plate. The rice pairs especially well with robust mains like meatloaf, smoked beef tenderloin, or Korean-style grilled chicken.
To store: refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of water or broth and a brief microwave or stovetop steam to revive moisture. For longer storage, freeze portions and thaw overnight in the refrigerator before reheating.
Caramelized onions can be made ahead and refrigerated for several days, making this a convenient weeknight side. If you prefer a lighter version, reduce the butter slightly, but remember butter contributes to the dish’s signature texture and flavor.
