Jasmine rice is a fragrant, long-grain variety known for its light, fluffy texture and subtle floral aroma. Cooking it in the Instant Pot simplifies the process, making it nearly foolproof and incredibly efficient. Whether you're serving it as a side dish or as a base for stir-fries, curries, or grilled meats, this method ensures consistently perfect rice every time.
Why You’ll Love This Recipe
-
Quick and easy: Perfect rice with minimal effort and no babysitting a pot on the stove.
-
Consistently fluffy: The Instant Pot ensures each grain is tender and separate.
-
Versatile side dish: Goes with almost any main course—from Asian cuisine to grilled favorites.
-
Hands-off cooking: Let the Instant Pot do the work while you prep other parts of your meal.
-
Minimal ingredients: You only need rice, water, and optionally a bit of oil or salt.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
-
Jasmine rice
-
Water
-
Olive oil (optional)
-
Salt (optional)
Directions
-
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch and prevent clumping.
-
Add the rice and water to the Instant Pot. Optionally, add a drizzle of olive oil and a pinch of salt for flavor.
-
Seal the Instant Pot and set it to ‘Pressure Cook’ or ‘Manual’ for 3-5 minutes on high pressure.
-
Natural release the pressure for 10 minutes once cooking is complete, then manually release any remaining pressure.
-
Fluff with a fork and serve warm.
Servings and timing
-
Servings: Makes about 4 servings
-
Prep time: 5 minutes
-
Cook time: 5 minutes under pressure
-
Natural release: 10 minutes
-
Total time: Approximately 20 minutes
Variations
-
Coconut Jasmine Rice: Replace half the water with coconut milk for a creamy, tropical flavor.
-
Garlic or herb rice: Add minced garlic or herbs like thyme or parsley before cooking.
-
Broth instead of water: Use chicken or vegetable broth for a savory depth of flavor.
-
Spiced rice: Add a pinch of turmeric, cumin, or cinnamon for aromatic variation.
Storage/Reheating
-
Storage: Store cooled rice in an airtight container in the refrigerator for up to 4 days.
-
Reheating: Microwave with a splash of water to restore moisture, covered, for 1–2 minutes until heated through.
-
Freezing: Store in freezer-safe containers or bags for up to 3 months. Thaw and reheat with a bit of water.
FAQs
How much water do I need for Instant Pot jasmine rice?
Use a 1:1 ratio of rice to water for fluffy results. Adjust slightly for softer or firmer rice.
Is it necessary to rinse jasmine rice before cooking?
Yes, rinsing removes excess starch which helps prevent the rice from becoming sticky.
Can I double the recipe?
Yes, just maintain the 1:1 rice-to-water ratio. Cooking time remains the same.
What setting should I use on the Instant Pot?
Use the ‘Pressure Cook’ or ‘Manual’ setting on high pressure for 3–5 minutes.
What if my rice turns out too soft or mushy?
Reduce the water slightly next time or decrease the natural release time.
Can I use the 'Rice' button?
You can, but manual control gives more consistent results for jasmine rice.
How do I prevent rice from sticking to the pot?
A bit of oil can help. Also, be sure to rinse the rice well and stir gently before cooking.
Can I use broth instead of water?
Absolutely. It adds flavor and richness to the rice.
How long does cooked jasmine rice last?
Up to 4 days in the refrigerator in an airtight container.
Can I freeze cooked jasmine rice?
Yes, freeze in portions for up to 3 months. Reheat with a little water for best texture.
Conclusion
Making jasmine rice in the Instant Pot is a simple, effective way to get fluffy, fragrant rice every time. With minimal prep and a quick cook time, it's a fantastic staple to have on hand for everything from weeknight dinners to meal prep. Once you try it, you'll never go back to stovetop rice again.
Instant Pot Jasmine Rice
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Instant Pot Jasmine Rice is the easiest way to make fluffy, fragrant rice every time. With a hands-off cooking method, it’s a perfect side dish for curries, stir-fries, and more. Ready in just 20 minutes!
Ingredients
Ingredients
1 cup jasmine rice
1 cup water
1 teaspoon olive oil (optional)
¼ teaspoon salt (optional)
Instructions
Instructions
Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
Add rinsed rice and water to the Instant Pot. Optionally, add olive oil and salt.
Seal the Instant Pot lid and set to Pressure Cook (or Manual) on High Pressure for 3–5 minutes.
Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
Fluff the rice with a fork and serve warm.
Notes
- Coconut Jasmine Rice: Replace half of the water with coconut milk.
- Use broth for extra flavor instead of water.
- To store: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- To reheat: Microwave with a splash of water to rehydrate.
- To double: Keep the 1:1 ratio; cooking time stays the same.
- Prep Time: 5 minutes
- Natural Release Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian-Inspired
