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

Instant Pot Jasmine Rice

Katerina | Diethood
Fluffy and fragrant Instant Pot Jasmine Rice! Ditch the rice cooker for good with this simple rice recipe that goes with so many meals!
Servings : 8 people
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 30 minutes


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


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


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 | Net Carbs: 36 g

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