Instant Pot Nasi Minyak (Fragrant Spiced Ghee Butter Rice)

For special family gatherings, I love serving this Instant Pot Nasi Minyak (Ghee Butter Rice). Don’t get me wrong, my effortless rice cooker nasi minyak is still my go-to for everyday cooking, but whenever I need to make a big batch of rice for guests, I reach for the Instant Pot instead.-

What I love about it is how everything happens in one pot. I can sauté the aromatics and spices directly in the Instant Pot—no extra pans, no extra washing up. It also cooks rice faster than a rice cooker, and I can leave it on “Keep Warm” after cooking, which makes serving so much easier when guests are coming in at different times.

BONUS: it fills the house with the most incredible aroma. I can’t count how many times I’ve had guests walk in and immediately say, “wahhh smells so good, what did you cook?” before they even put their bags down.

That said, cooking rice in the Instant Pot is actually not as foolproof as a rice cooker. And I’ve learned that the hard way… too many early batches turned into overcooked, mushy, porridge-like rice, OR the dreaded burn notice where the rice ends up unevenly cooked or underdone.

This is why I refined this recipe. It’s now my reliable method for getting consistently fluffy, fragrant nasi minyak in the Instant Pot, every single time.

What is Nasi Minyak?

Nasi minyak is a rich, fragrant spiced rice dish commonly served at Malay weddings and special occasions.

“Nasi” = rice

“Minyak” = oil.

The ‘oil’, refers to the buttery, ghee-rich base that gives the rice its signature aroma and glossy grains.

It’s typically infused with warm whole spices, aromatics, and sometimes milk for extra richness. The result is a deeply fragrant rice that pairs beautifully with curries, ayam masak merah, rendang , or any other rich celebratory dishes.

Key ingredients explained

• Basmati rice: Long-grain rice that stays fluffy and separate. Soaking helps reduce breakage and ensures even cooking in the Instant Pot.

• Ghee: This is what gives nasi minyak its signature richness and aroma. Butter can be used, but ghee gives a cleaner, more traditional flavour.

• Whole spices (cinnamon, star anise, cardamom, cloves): Also known as Empat Sekawan / Four Friends. These Malay spices create the deep, warm fragrance typical of nasi minyak. Lightly frying them in ghee unlocks their aroma.

• Onion / shallots: Adds natural sweetness and depth, and helps build the flavour base. Alternatively, you can also use store-bought fried shallots (bawang goreng) – skip the initial saute too!

• Garlic + ginger paste: Gives a savoury backbone that balances the richness of the ghee.

• Evaporated milk: Adds subtle creaminess and a slightly richer mouthfeel without making the rice heavy.

• Pandan leaves: Essential for fragrance. This is what gives nasi minyak its signature Southeast Asian aroma.

Key equipment

Instant Pot (6-quart or 8-quart recommended)

Any electric pressure cooker with a sauté and pressure cook function will work.

This is the exact Instant Pot model that I’m using:

• Instant Pot RIO, 7-in-1 Electric Multi-Cooker

Standard US cup measurement (not rice cooker cup)

All measurements in this recipe use a 1 US cup = 240 ml / 8 fl oz.

Rice-to-liquid scaling guide (Instant Pot)

This is important because Instant Pot rice behaves differently from stovetop or rice cooker.

For soaked basmati rice (recommended)

• 1 cup rice : 1.15–1.2 cups liquid

• 2 cups rice : ~2.3–2.4 cups liquid

• 3 cups rice : 3.5 cups liquid (this recipe)

For unsoaked basmati rice

• 1 cup rice : 1.25–1.3 cups liquid

• 3 cups rice : 3.75–4 cups liquid

Key Steps to Making Instant Pot Nasi Minyak

1. Sauté spices and aromatics

• Set Instant Pot to Sauté (Medium). Add ghee and let it melt.

• Add cinnamon, star anise, cardamom, and cloves. Fry for 1 minute until fragrant.

• Add onions or shallots and cook for 4–6 minutes until softened and lightly golden.

• Add garlic and ginger paste and sauté for 1–2 minutes until fragrant.

2. Deglaze the pot

• Add a splash of water, about 2–4 tbsps water to the pot.

• Scrape the base thoroughly to remove any stuck bits.

3. Add rice

• Drain soaked rice and add it to the pot.

• Gently fold to coat the rice in the spiced ghee mixture until grains look evenly coated and glossy.

• Press Cancel to stop Sauté mode.

4. Add liquids

• Pour in water, evaporated milk, and salt.

• Gently level the rice without over-stirring.

• Add knotted pandan leaves.

6. Natural release

• Allow natural pressure release for 10 minutes.

• Carefully quick release any remaining pressure.

7. Finish and serve

• Open the lid and remove pandan leaves and whole spices.

• Fluff rice gently with a fork.

• Transfer to a serving dish and top with fried shallots and cilantro if using. Serve immediately.

How to Serve Nasi Minyak

Nasi minyak is usually served as part of a larger spread. It pairs especially well with:

• Ayam masak merah

• Beef rendang

• Kari Ayam / Chicken curry

• Acar Awak (pickled vegetables)

• Sambal belacan

For special occasions, it’s often served as part of a full banquet-style meal.

Storage and reheating

Storing

• Store in an airtight container in the fridge for up to 4 days

• Let rice cool completely before refrigerating

Reheating (best methods)

• Steam (steamer or stovetop) for the best texture.

• Microwave with a splash of water, covered, until steaming hot.

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• Authentic Nasi Lemak Recipe (3 easy cooking methods!)
• Nasi Tomato | Malaysian Tomato Rice
• Nasi Hujan Panas | Rainbow Rice
• Easy Lontong or Nasi Impit (Compressed Rice Cakes)