Cilantro Lime Rice (Instant Pot)

This Instant Pot version of Cilantro-Lime Rice delivers the same bright, aromatic flavor as the stovetop method in a fraction of the time. Jasmine rice cooks up fluffy and tender with perfect lime-cilantro balance—ideal for tacos, fajitas, enchiladas, or grilled meats. Click here for the stovetop version of this recipe.

Ingredients

• 1 cup jasmine rice, rinsed and drained
• 1 tbsp butter or olive oil
• 1 cup chicken broth (or water + ¼ tsp salt)
• Zest of 1 lime
• 1–1½ tbsp fresh lime juice (added after cooking)
• ½ cup cilantro leaves, finely chopped
• ⅛ tsp sugar (optional, to balance acidity)
• Salt to taste

Optional Add-Ins

• 1 small clove garlic, minced (sauté before adding rice)
• 1 bay leaf (for subtle herbal aroma)

Directions

Rinse the Rice

Rinse jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear to remove excess starch. Drain well.

Sauté

Set the Instant Pot to Sauté. Melt butter or heat oil, then add garlic if using. Stir in drained rice and toast for 1–2 minutes until lightly fragrant.

Press Cancel to stop the sauté function.

Pressure Cook

Add chicken broth and a pinch of salt. Stir once to distribute evenly, then secure the lid and set the valve to Sealing.

Cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining steam.

Finish the Rice

Fluff the rice gently with a fork. Stir in lime zest, lime juice, cilantro, and sugar (if using). Taste and adjust seasoning with more salt or lime juice as needed.

Let rest uncovered for 2–3 minutes to allow excess steam to escape before serving.

Serve

Serve warm as a side or base for tacos, fajitas, enchiladas, or grilled meats. Garnish with additional cilantro and lime zest if desired.

Notes

Preparation

• Use a 1:1 ratio of rice to liquid for the Instant Pot—no evaporation means less liquid is required than on the stove.
• Do not add lime juice before pressure cooking; acid interferes with proper rice hydration.
• Natural release for 10 minutes ensures fluffy, evenly cooked grains.
• Let rice rest uncovered for a few minutes after fluffing to release steam and maintain perfect texture.

Serving Suggestions

• Pairs beautifully with tacos, fajitas, grilled shrimp, or chicken.
• Use as a flavorful base for burrito bowls or enchilada platters.
• For color and brightness, top with extra cilantro and a sprinkle of lime zest before serving.

Variations

• Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (use ¾ cup broth + ¼ cup coconut milk). Adds gentle richness and a faint coconut aroma while maintaining lime-cilantro brightness.
• Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (use ½ cup broth + ½ cup coconut milk). Yields a creamier, tropical variation—use 2 tbsp lime juice and slightly more salt to balance flavor.
• For added aromatics, sauté a small piece of shallot or a few cilantro stems with the rice.

Make-Ahead & Storage

• Cooked rice can be held warm in the Instant Pot for up to 30 minutes before adding lime and cilantro.
• Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of broth or water to restore moisture.
• Not recommended for freezing—fresh cilantro and lime flavor are best enjoyed fresh.