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Instant Pot Jasmine Rice

This Instant Pot Jasmine Rice recipe makes fluffy and fragrant rice that goes with so many delicious meals! Ditch the rice cooker for good and use your Instant Pot to make the best rice ever.

top view of instant pot cooked jasmine rice served in a bowl and topped with cilantro leaves

Jasmine rice, a staple in Southeast Asian cuisine, is a long-grain white rice appreciated for its fragrance and subtle sweetness. The secret to perfectly cooked jasmine rice lies in achieving that balance where the grains are slightly sticky, clinging to one another, yet steer clear of becoming too mushy or creamy. Many have found their favorite way to prepare this side dish is by using an electric pressure cooker, like the Instant Pot. This method has quickly become the best way to cook jasmine rice, surpassing traditional stove top techniques. The pressure cooker ensures each grain is cooked to perfection, providing a consistency and flavor that’s hard to match.

Why I Love Making Jasmine Rice in the Instant Pot

  • No Mess, No Stress: Forget about watching the pot on the stove and dealing with water boiling over. The Instant Pot keeps everything contained and clean, making your kitchen a mess-free zone.
  • Set It and Forget It: Once you get your rice and water in there, you can walk away and focus on other things.
  • Perfectly Cooked Rice: Instant Pot rice is fragrant and slightly sticky but not mushy. It’s the ideal texture for all your favorite dishes.
  • Speedy and Efficient: It’s the quickest, easiest way to get fluffy rice without sacrificing quality, making it a game-changer for busy nights or meal prep sessions.
mixing jasmine rice with a wooden spoon in an instant pot

Recipe Ingredients

You’ll need a couple of simple ingredients here. Basically, if you have rice, you’ve got everything you’ll need for this quick and easy side dish. Try using low-sodium broth instead of water for some extra flavor.

  • Jasmine rice – I suggest using 2 cups of rice. Basmati rice is a good substitute, though practically any long-grain rice can work.
  • Salt – I use 1/2 teaspoon of salt per cup of rice.
  • Water – You could also use low-sodium vegetable broth or low-sodium chicken broth.
  • Butter – I recommend adding butter to keep the rice from clumping together. Coconut oil is also great—it enhances the rice’s natural flavors, but feel free to experiment with olive oil, too.

How to Cook Jasmine Rice in the Instant Pot

Cooking rice in an Instant Pot is simple, quick, and foolproof. Start by rinsing your rice until the water is clear, then let the Instant Pot work its magic. For full recipe details, scroll down the page to the recipe card.

  1. Rinse: Place your rice in a large mesh strainer and rinse it under water until the water runs clear.
  2. Add ingredients to the Instant Pot: Transfer the rice to the inner pot of your IP and season it with salt. Stir in the water. Push down on the rice so it’s covered in liquid, and add the butter.
  3. Close: Cover with the lid and set the valve to sealing.
  4. Cook: Click on “Manual” (or Pressure Cook) and set it to 4 minutes on HIGH Pressure. When the time is up, allow a 10-minute natural pressure release. Finally, do a quick release when the 10 minutes is up.
  5. Remove the lid: When the pin drops, carefully remove the lid.
  6. Serve: Fluff the rice with a fork and enjoy.
heaping scoop of cooked jasmine rice in a brown wooden spoon

Recipe Tips

  • Rinse. Always rinse your rice before cooking it. This will remove surface starch and keep it from getting foamy and messy.
  • Types of Rice. If you don’t have or can’t find Jasmine rice, you can use another long grain white rice in its place, like Basmati rice.
  • Preserve Texture. Don’t leave the rice in the instant pot on the warm setting or it will stick to the bottom and possibly burn.
  • Burn Notice. If your Instant Pot flashes a “Burn” message, it’s likely because there’s not enough liquid in there to steam up and pressurize properly. No sweat, though – just toss in up to 1/3 cup extra water if that happens.
  • Water Ratio. To avoid mushy rice, use a 1:1 ratio of rice and liquid.
  • Make More. You can modify this recipe for 3 cups of rice or 1 cup of rice, depending on how many people you are serving. Just be sure to adjust your liquid, too.

Serving Suggestions

Jasmine rice is also called Thai fragrant rice. It can be eaten as a side dish and is often served under a main course like a stir fry. But you can serve it with just about anything, including my copycat Mongolian beef or this delicious kung pao beef. I also love it with simple, instant pot beef and broccoli or chicken tikka masala. And also, don’t forget my simple air fryer chicken thighs! If you have leftover rice and you need a dessert, make this creamy rice pudding.

jasmine rice served in a bowl with two chopsticks on the plate

How To Store Leftovers

Refrigerate or Freeze: Once it’s cooled, transfer the rice into an airtight container. Pop the container in the fridge if you plan on eating the rice within a day or two. For longer storage, freezing is your best bet. Rice can be frozen for up to a month in an airtight container or bag.

More Rice Recipes

top view of instant pot cooked jasmine rice served in a bowl and topped with cilantro leaves

Instant Pot Jasmine Rice

Katerina | Diethood
Ditch the rice cooker and make fluffy and fragrant Jasmine rice in the Instant Pot.
4.70 from 13 votes
Servings : 8 people
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 30 minutes

Ingredients
  

  • 2 cups jasmine rice
  • 1 teaspoon salt
  • 2 cups water, you can also use vegetable broth or chicken broth
  • 1 tablespoon butter

Instructions
 

  • Place the rice in a large mesh strainer and rinse the rice under cold water until the water runs clear.
  • Transfer the rice to the Instant Pot and season it with salt.
  • Stir in the water and push down on the rice so it’s covered in liquid. Add in the butter.
  • Cover with the lid and set the valve to sealing. Click on “Manual” or "Pressure Cook" and set it to 4 minutes on HIGH Pressure.
  • When the time is up, allow a 10-minute natural pressure release. Do a quick release when the 10 minutes is up.
  • When the pin drops, carefully remove the lid and fluff the rice with a fork.
  • Serve.

Notes

  • Store leftover rice in an airtight container. It can be kept in the fridge for 1 to 2 days or in the freezer for 1 month.

Nutrition

Calories: 181 kcal | Carbohydrates: 37 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 4 mg | Sodium: 308 mg | Potassium: 53 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 44 IU | Calcium: 15 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American
Keyword: instant pot rice, jasmine rice recipe
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28 comments on “Instant Pot Jasmine Rice”

    1. That’s awesome to hear! Keep enjoying your go-to recipe, and definitely keep the butter in it! 🙂

  1. The amount of text needed to stay the ratio is 1:1 is insane. Gotta hit those key words for ads I guess!

  2. I did it according to the recipe and the rice was sticky and hard.
    Next time I will add at least 1/4 more liquid and cook an additional minute.

  3. Great Jasmine rice recipe!! I used the broth and butter and what a difference!! The 4 min cook time was perfect! I was overcooking my Jasmine rice all these years!! Mahalo

  4. My bag of rice said 1.1 cups water per cup of rice, so I tried that & it turned out perfectly with your instructions. Thank you!

  5. I did 1:1 ratio with jasmine rice and got the burn notice. I guess I’ll just add a little more liquid next time.

  6. I tired it and im not sure what I did wrong but it burned any help? but what was on top cooked and it tasted good!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      To cook it on the stovetop, you’ll need 1 cup of Jasmine Rice and 1-1/3 cups of water.
      Add the rice and water to a saucepan; cover the saucepan with a lid, set over high heat, and bring to boil.
      Then, reduce heat to LOW, and simmer for 10 minutes, or until all the water has been absorbed.
      Turn off the heat, and leave the saucepan covered for about 10 minutes. Fluff the rice with a fork and serve.

  7. Avatar photo
    Julie Blanner

    So great! I made a big batch of this, and it froze perfectly for later use. It’s so fluffy and delicious.

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