Instant Pot Jasmine Rice

4.70 from 13 votes
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This Instant Pot Jasmine Rice recipe makes fluffy and fragrant rice that goes with so many 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


 

Why You’ll Love This Recipe

  • 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.

What Is Jasmine Rice?

Jasmine rice is a long grain white rice. It is fragrant and slightly sweet. When cooked properly, jasmine rice grains are slightly sticky and cling to each other, but not overly mushy or creamy. Jasmine rice is very popular in southeast Asian cuisine.

mixing jasmine rice with a wooden spoon in an instant pot

Ingredient Notes

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. Here’s a quick look at how to do it. Scroll down to the recipe card for printable instructions.

  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.

Do I Have to Rinse the Rice?

It depends, do you mind if your rice is a little sticky instead of fluffy?

Rinsing your rice removes excess starch from the surface of the grains. The starch can make rice sticky or cause it to clump together when cooked. To avoid this, simply put the rice in a bowl and rinse it with cold water 2-3 times until the water is clear. (It will be cloudy at first.) Taking a couple moments to do this will make your finished rice fluffier.

But, if you are short on time or don’t mind if your rice is sticker, you can skip this step. (Sticky rice is a thing anyways!)

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

You can serve jasmine rice 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.

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: 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.
  • Freeze: For longer storage, freezing is your best bet. Rice can be frozen for up to a month in an airtight container or bag.

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4.70 from 13 votes

Instant Pot Jasmine Rice

Ditch the rice cooker and make fluffy and fragrant Jasmine rice in the Instant Pot.
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 30 minutes
Servings: 8 people

Ingredients 

  • 2 cups jasmine rice
  • 1 teaspoon salt
  • 2 cups water,, you can also use vegetable broth or chicken broth
  • 1 tablespoon butter
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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: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 308mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Calcium: 15mg | Iron: 1mg

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.

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28 Comments

  1. Frances says:

    This recipe is a game changer! I make it all the time! The butter should not be skipped. 👍

    1. Katerina says:

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

  2. Melzee says:

    This is my go-to recipe every time!

  3. Jo says:

    This is my go to rice recipe. Easy and always successful.

  4. Jay L says:

    Followed directions for 1:1 ratio and the rice waa soooo sticky

  5. Will says:

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

    1. Katerina Petrovska says:

      If I may ask, do you work for free?

  6. Amy says:

    Do you use a 6 or 8-Quart InstantPot for this recipe?

    1. Katerina Petrovska says:

      Hi!
      I use a 6-quart.

  7. Mark J. Kiss says:

    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.