How to Make Sticky Rice in the Instant Pot

We are obsessed with this Instant Pot Sticky Rice. When we need sticky rice fast and perfectly cooked, we make it in the Instant Pot. It’s ready in under 15 minutes and turns out reliably sticky and tender every time.

Rice is a staple in many meals, and sticky rice has a unique texture that makes it especially good for dishes like sushi-style rolls, rice bowls, and traditional Asian recipes. This Instant Pot method is designed for speed and consistency—ideal for anyone who wants sticky rice without soaking or lengthy steaming sessions.

We often use this Instant Pot sticky rice in sushi-style burritos and spicy tuna rolls, and it works well wherever a sticky, clumpable rice is needed.

What I Need for Instant Pot Sticky Rice

To make this recipe you only need an electric pressure cooker (like an Instant Pot) and glutinous (sweet) rice. We prefer the Apple Brand Sweet Rice, but any true glutinous or sticky rice will work. Note: regular long-grain or jasmine rice will not develop the same sticky texture; use genuine sweet/glutinous rice for the intended result.

Substitutes & Variations

There are few suitable substitutions for glutinous rice. For authentic sticky rice texture, use only sweet/glutinous rice. Jasmine or regular long-grain rice can be cooked with this method, but the texture will be different and less sticky. If you want to flavor the rice, consider gently folding in a small amount of seasoned rice vinegar after cooking for sushi-style rice, or lightly seasoning with a pinch of salt for savory dishes. Avoid adding oil or butter during cooking — these will prevent the rice grains from clinging together.

Tips for Instant Pot Sticky Rice

• Rinse the rice thoroughly under cold running water until the water runs clear. This removes excess surface starch and helps achieve the right texture and flavor.
• Accurate measurements are important. We use a 1:1 ratio of sweet rice to water (for example, 2 cups rice to 2 cups water) in the Instant Pot.
• Do not add oil or butter to the pot before cooking; fat will coat the grains and reduce stickiness.
• Turn off or avoid the ‘keep warm’ setting during and after cooking to prevent the rice from sticking to the bottom as it sits.

If you get a ‘burn’ notice

If the Instant Pot displays a burn notice, it usually means the liquid has evaporated or the base has become too hot and food is sticking. Release the pressure and check the rice — sometimes the rice is already done. If it is undercooked, add about 1/4 cup of water, stir gently to loosen any stuck bits, and cook at high pressure for another minute, then allow a short natural release.

Storage

Allow the rice to cool completely before transferring it to an airtight container. In the refrigerator it will keep well for 2–3 days. To reheat, sprinkle a little water over the rice and cover, then warm in the microwave until steaming, or reheat gently in a steamer for best texture.

Freezer Directions

Sticky rice freezes nicely. Cool the rice completely, then portion into airtight, freezer-safe containers or resealable bags. Press out excess air and freeze for up to 3 months. Thaw in the refrigerator overnight or reheat directly from frozen by steaming or microwaving with a splash of water to restore moisture.

Serving Suggestions

This sticky rice is versatile: serve it with stir-fries, teriyaki chicken, kung pao-style dishes, grilled fish, or use it as the base for rice bowls and sushi-style rolls. It also pairs well with spicy sauces, pickled vegetables, and fresh herbs. Because it clumps, it’s ideal for shaping into onigiri or compact rolls.

Instant Pot Sticky Rice

This Instant Pot Sticky Rice is ready in less than 15 minutes active time and provides a dependable sticky texture for many Asian-inspired recipes and rice bowls.

Ingredients

• 2 cups glutinous (sweet) rice (we used Apple Brand Sweet Rice)
• 2 cups water

Instructions

1. Rinse the rice under cold running water in a fine sieve for 2–3 minutes, or until the water runs clear. Proper rinsing removes excess starch and prevents gumminess.
2. Transfer the rinsed rice to the Instant Pot. Add 2 cups of water and stir gently to combine.
3. Secure the lid and cook on high pressure for 4 minutes. After cooking, allow the pressure to release naturally for 8 minutes, then perform a quick release for any remaining pressure. Make sure the ‘keep warm’ function is off.
4. Open the lid, fluff the rice gently with a fork or paddle, then transfer to a large bowl. If you are not serving immediately, spread the rice so it cools quickly and store in the refrigerator until needed.

Tips & Notes

• Do not add oil to the cooking water; fat interferes with the sticky texture.
• If the rice still seems slightly underdone after pressure release, cover it and let it rest for 2–3 minutes. The residual steam will finish the cooking.
• Use true glutinous rice for the best result—other rice types will not produce the same cohesive texture.

Nutrition (approximate per serving)

• Calories: 293 kcal
• Carbohydrates: 64 g
• Protein: 5 g
• Fat: 1 g
• Fiber: 2 g
• Sugar: 0.1 g

Nutrition information is an approximation and should be used as a guideline only.