Nutritious and filling, this Instant Pot Kerala matta rice recipe, made with three ingredients, cooks up in a fraction of the time it traditionally takes to make red matta rice.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Pressure Building Time + Resting time 20 minutesminutes
Rinse the red rice using a strainer till the water runs clear.
Drain the rice and add it to the inner pot.
Add water along with salt to the inner pot. Mix well.
Close the lid and set the steam valve to sealing.
Pressure cook for 15 minutes under high pressure.
When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape. Wait for a minute or two and then fluff the rice gently with a fork and it is ready to serve.
Notes
This recipe was tested in an Instant Pot Duo - 6 quart. To make this in an 8-quart Instant Pot, make at least 2 cups of Kerala matta rice since 8-quart needs at least 2 cups of water to come to pressure.
I used a standard measuring cup for the recipe, not the rice cup that comes with Instant Pot.
If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Reheating leftover rice - Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to 'venting' to release pressure immediately.