There is something genuinely magical about a bowl of proper sticky rice. It’s not just a side dish; it’s a texture, a comfort, and the foundation for so many wonderful Southeast Asian meals. For years, I thought achieving that perfect, chewy, and slightly sweet glutinous rice was a skill reserved for restaurants with special bamboo steamers. Then I discovered the Instant Pot method, and it completely changed my approach. I’ve been making this for over 4 years, and it never disappoints.

This Instant Pot Sticky Rice recipe delivers that authentic texture we all love—where the individual grains cling together lovingly but don’t turn into a solid, mushy block. It’s wonderfully toothsome and has a subtle, clean flavour that makes it the ideal companion for savoury, spicy, or sweet dishes. We’re not just boiling rice here; we’re using the controlled pressure of the Instant Pot to steam the grains to perfection with a minimal amount of water.

It’s a foundational recipe that works beautifully for a family meal during the week, accompanying a fragrant curry, or forming the base of a delightful dessert like mango sticky rice. If you’ve ever wanted to master this staple at home, this straightforward method is your key to success, turning a specialist dish into an accessible part of your cooking repertoire.

Recipe Overview

This recipe focuses on getting the texture of the glutinous rice just right using the precision of the Instant Pot. The key is a proper soak followed by a very specific cook time and pressure release. After testing this recipe five times, I finally got it just right—the rice is steamed perfectly, resulting in a wonderfully chewy and satisfying side dish. It’s the ideal base for both savoury and sweet pairings.

• Prep Time: 35 minutes (includes 30 minutes soaking)
• Cook Time: 18 minutes
• Total Time: 53 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Instant Pot Sticky Rice

• Authentic Texture: This method produces genuinely chewy and glutinous rice that holds its shape, rather than becoming mushy. It’s the perfect consistency for eating with your hands or chopsticks.
• Comes Together in Under an Hour: While the rice soaks, you can prepare the rest of your meal. The hands-on time is minimal, with the Instant Pot doing all the heavy lifting.
• A Versatile Base: This sticky rice is a brilliant blank canvas. Serve it alongside my Black Pepper Chicken for a savoury feast, or drizzle it with sweetened coconut milk for a classic dessert.
• Ideal for Meal Prep: While best fresh, this rice reheats surprisingly well. It’s great for making a batch at the beginning of the week to accompany various meals, from curries to grilled meats.
• Family Tested: Everyone in my house adores this. My kids especially love it when I turn it into a simple dessert with fresh mango slices and a drizzle of coconut cream. It always gets compliments.

Instant Pot Sticky Rice

⏱️ 35 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

The star of the show is, of course, the rice itself. It’s crucial to use the correct type. You are looking for rice labelled “glutinous rice,” “sweet rice,” or sometimes “Thai sticky rice.” Do not substitute with jasmine, basmati, or sushi rice, as they lack the high amylopectin starch content needed for that classic sticky texture. I often use the Aroy-D brand, which is widely available in Asian supermarkets and online.

• 400g glutinous rice (sweet rice)
• 475ml cold water, for soaking
• 240ml fresh cold water, for cooking
• ½ tsp salt

Sara’s Tip: Don’t skip the rinsing step! Rinsing the rice until the water runs clear removes excess surface starch. This is what prevents the rice from becoming a single, gluey lump and instead allows the individual grains to remain distinct yet sticky.

How to Make Instant Pot Sticky Rice

The process is very straightforward, but the timings are important. By following these steps, you’ll let the Instant Pot create the perfect steamy environment for beautifully cooked glutinous rice. We’ll be using a trivet to elevate the rice, allowing it to steam rather than boil.

1. Rinse the Rice: Place the 400g of glutinous rice in a large bowl. Cover with cold water, swish it around with your hands, and carefully pour off the cloudy water. Repeat this process 4-5 times, until the water is mostly clear.
2. Soak the Rice: After the final rinse, drain the rice thoroughly. Cover it with 475ml of fresh cold water and let it soak for at least 30 minutes, or up to 4 hours. This step is essential for an even cook.
3. Prepare the Pot: Once soaked, drain the rice completely using a fine-mesh sieve. Shake it well to remove as much water as possible. Pour the 240ml of fresh cooking water into the inner pot of your Instant Pot and place the metal trivet inside.
4. Add the Rice: Place the drained rice into any heatproof dish that fits inside your Instant Pot on top of the trivet (a metal or glass bowl, or a cake tin works well). Sprinkle the ½ tsp of salt over the rice. Do not stir.
5. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to ‘Sealing’. Select the ‘Pressure Cook’ (or ‘Manual’) setting and set the timer for 8 minutes on High Pressure.
6. Natural Release: Once the 8 minutes are up, let the pressure release naturally for 10 minutes. The screen will show “L0:10” when it’s done. I find this resting period is crucial for the final texture.
7. Vent and Serve: After 10 minutes of natural release, carefully move the valve to ‘Venting’ to release any remaining steam. Once the pin drops, open the lid. Carefully lift out the dish of rice. Use a rice paddle or fork to gently fluff the rice and serve it warm.

Tips From My Kitchen

• Respect the Ratio: The water-to-rice ratio for cooking in the Instant Pot is very different from stovetop methods. The 240ml of water in the bottom of the pot creates the steam; the moisture absorbed during the soak is what cooks the rice itself. Don’t be tempted to add more water to the rice dish.
• The Secret Step: Soaking is the single most important step. I learned that skipping the soak results in rice that’s unevenly cooked, with some grains remaining hard in the centre. The soak allows the grains to hydrate thoroughly before cooking. For a deeper dive into the science, Serious Eats has a great explanation of how hydration impacts cooking grains.
• Make-Ahead: Sticky rice is at its textural best when served fresh and warm. However, you can certainly cook it a day in advance. Let it cool completely before storing.
• Storage: Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second intervals until soft and steaming. The moisture from the paper towel helps it regain its pleasant chewiness.

Delicious Variations to Try

While this plain sticky rice is wonderful on its own, it’s also fun to adapt. Here are a few ideas we enjoy at home:

• Sweet Coconut Version: To make a base for mango sticky rice, prepare the recipe as directed. While it cooks, gently heat 120ml of full-fat coconut milk with 2 tablespoons of sugar and a pinch of salt until the sugar dissolves. Once the rice is cooked and fluffed, gently fold in the warm coconut milk mixture. Let it sit for 10 minutes to absorb before serving.
• Savoury Garlic & Herb: After fluffing the cooked rice, gently fold in 1 tablespoon of melted butter, 1 minced garlic clove (sautéed first for a milder flavour), and 2 tablespoons of finely chopped fresh coriander or chives. This makes a fantastic side for grilled fish or chicken.
• Pandan Infusion: If you can find pandan leaves (fresh or frozen) at an Asian market, tie one or two into a knot and place them in the water at the bottom of the Instant Pot. The steam will infuse the rice with a beautiful, fragrant aroma reminiscent of vanilla and coconut.

What to Serve With Instant Pot Sticky Rice

This rice is an incredibly versatile side that pairs beautifully with many dishes, especially those from Southeast Asian cuisines.

• Thai Curries: Its neutral flavour and firm texture are ideal for soaking up the rich, complex sauces of green, red, or Panang curries.
• Grilled Meats: Serve alongside grilled chicken satay with peanut sauce or my tangy Lemon Garlic Chicken. The rice provides a lovely, mild contrast.
• Mango Sticky Rice: For a classic dessert, serve a portion of the warm sticky rice (the sweet coconut version is best here) with slices of fresh, ripe mango and a drizzle of sweetened coconut cream.
• Drink Pairing: A crisp, cold lager like a Singha or Chang beer cuts through the richness of accompanying curries. For a non-alcoholic option, a tall glass of Thai iced tea is a brilliant choice.

Frequently Asked Questions

Can I use other types of rice like Jasmine or Basmati?

Unfortunately, no. This recipe is specifically for glutinous rice, also known as sweet rice. It has a unique starch composition that makes it sticky and chewy when steamed. Other long-grain rice varieties won’t produce the same texture and will likely become mushy with this method.

Do I really need to soak the rice?

Yes, absolutely. Soaking is a non-negotiable step for achieving the perfect texture. It allows the grains to hydrate evenly, ensuring they steam through completely without becoming hard in the middle or mushy on the outside. A 30-minute soak is the minimum I’d recommend.

My sticky rice came out too wet/mushy. What went wrong?

This usually happens for two reasons. First, the rice may not have been drained well enough after soaking. Be sure to use a fine-mesh sieve and give it a good shake. Second, you might have used too much cooking water in the pot. The measurements in this recipe are tested for a 6-quart (5.7-litre) Instant Pot and should be followed precisely.

How do I store and reheat leftovers?

Let the rice cool completely, then store it in an airtight container in the fridge for up to 3 days. The best way to reheat it is in the microwave. Place the desired amount in a bowl, cover it with a damp paper towel, and heat for 60-90 seconds, or until it’s hot and soft again. The steam from the paper towel is key to reviving the texture.

Can I double this recipe?

Yes, you can easily double the amount of rice to 800g. You do not need to double the amount of cooking water in the bottom of the pot; 240-300ml is still sufficient to create the necessary steam. However, keep the cooking time and pressure release times exactly the same.

Instant Pot Sticky Rice

A simple and foolproof method for making perfect, chewy glutinous rice using an Instant Pot, ideal as a side for many Asian dishes.

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Asian

Calories: 360

Ingredients Method Notes

Ingredients

  

• 400 g glutinous rice sweet rice
• 475 ml cold water for soaking
• 240 ml fresh cold water for cooking
• ½ tsp salt

Method

 

1. Rinse the Rice: Place the 400g of glutinous rice in a large bowl. Cover with cold water, swish it around with your hands, and carefully pour off the cloudy water. Repeat this process 4-5 times, until the water is mostly clear.
2. Soak the Rice: After the final rinse, drain the rice thoroughly. Cover it with 475ml of fresh cold water and let it soak for at least 30 minutes, or up to 4 hours. This step is essential for an even cook.
3. Prepare the Pot: Once soaked, drain the rice completely using a fine-mesh sieve. Shake it well to remove as much water as possible. Pour the 240ml of fresh cooking water into the inner pot of your Instant Pot and place the metal trivet inside.
4. Add the Rice: Place the drained rice into any heatproof dish that fits inside your Instant Pot on top of the trivet (a metal or glass bowl, or a cake tin works well). Sprinkle the ½ tsp of salt over the rice. Do not stir.
5. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to 'Sealing'. Select the 'Pressure Cook' (or 'Manual') setting and set the timer for 8 minutes on High Pressure.
6. Natural Release: Once the 8 minutes are up, let the pressure release naturally for 10 minutes. The screen will show "L0:10" when it's done. I find this resting period is crucial for the final texture.
7. Vent and Serve: After 10 minutes of natural release, carefully move the valve to 'Venting' to release any remaining steam. Once the pin drops, open the lid. Carefully lift out the dish of rice. Use a rice paddle or fork to gently fluff the rice and serve it warm.

Notes

Serve warm with savory dishes like grilled meats or use as a base for desserts like mango sticky rice. Leftovers can be refrigerated for up to 3 days.

I truly hope this Instant Pot method helps you fall in love with making sticky rice at home. It’s such a satisfying and versatile side dish that elevates any meal it accompanies. Once you’ve mastered the basic technique, you’ll find yourself making it all the time.

If you give this recipe a go, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures!

Happy cooking,
Sara Gomez