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Cooked Instant Pot black rice pilaf in a wooden bowl with a wooden spoon.
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5 from 7 votes

Instant Pot Black Rice Pilaf

Learn how to make fool proof Instant Pot Black Rice Pilaf in just 30 minutes. Forbidden rice is nutty, naturally sweet and has an addictive chewy texture.
Prep Time3 minutes
Cook Time17 minutes
Instant Pot Natural Pressure Release10 minutes
Total Time30 minutes
Course: Sides
Cuisine: American, Chinese, Thai
Diet: Gluten Free
Servings: 4
Calories: 221kcal
Author: HWC Magazine


  • Instant Pot or Multi-function pressure cooker that can also sauté.


  • 1 cup Forbidden black rice
  • 1 tablespoon coconut oil or oil of choice
  • 1 small onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 1 and ¼ cup chicken broth low sodium and gluten-free or vegetable broth to keep vegan
  • salt and pepper to taste


  • Rinse forbidden black rice with cool water in a fine mesh colander until it runs clear. Drain well.
  • In the meantime, chop onion and garlic. Turn the Instant Pot on and set to sauté function. Add coconut oil or oil of choice to the instant pot. Add the chopped onion and garlic into the oil and sauté until aromatic and translucent,
  • Add the rinsed and drained black rice to the Instant pot with the onions and garlic and toss well to coat all the rice in the oil. Sauté just until toasty ~ 1 to 2 minutes. Turn the Instant Pot off.
  • Add 1 and ¼ cup chicken broth or vegetable broth and salt and pepper to taste. Seal Instant Pot and set it to high pressure cook for 17 minutes. Once the time is up allow for natural release of pressure for 10 minutes. Then, very carefully release the pressure in the Instant Pot manually.
  • Fluff with fork and enjoy!



Please note that your rice will turn a slight purple hue when cooked and this is completely normal.
This recipe will make about 2 cups of cooked black rice. One serving of Instant Pot Black Rice Pilaf is only ½ cup. I know! We were quite sad about that too as we could have eaten the whole darn thing. 
Leftovers, if you have any, can be kept in a covered container in the refrigerator for up to 3 days or frozen for up to 2 months. You can reheat the leftovers in the microwave or on stovetop. 
Please make sure that you purchase plain black rice either short grain, long grain or Thai Jasmine style. Do NOT purchase sticky or glutinous black rice as this is very different and requires a different cooking method. 
Make sure you wash/rinse the grains well until the water runs clear and drain really well. Draining is very important as if you have lots of extra water the consistency of your rice might be mushy instead of chewy tender. Just a quick heads up, the purple color may stain countertops or utensils. To prevent that wash them straight away after use.
The ratio is 1 cup of dry black rice to 1.25 cups of broth. Yes, you can increase the ratio amount of both to feed a larger crowd. 


Serving: 1½ cup serving | Calories: 221kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg