Instant Pot Jasmine Rice Recipe
Instant Pot Jasmine Rice is fluffy, perfect, and so easy to make. You don’t need a rice cooker to have the most delicious, perfectly cooked rice for your next stir fry dinner!
As promised when I shared the sweet chili chicken stir fry recipe, here’s the recipe for Instant Pot jasmine rice! Jasmine rice is one of my absolute favorite things. It has the best flavor and it’s perfect with any type of stir fry recipe.
Jasmine rice is the perfect accompaniment to this honey balsamic chicken with crispy vegetables, an oven roasted sheet pan dinner. I always serve jasmine rice to soak up the delicious creamy wine sauce in this chicken recipe.
Or I love jasmine rice completely by itself. With butter.
There aren’t many things better than buttered rice, am I right? Well, maybe creamy risotto.
It’s so easy to make jasmine rice in your pressure cooker. As you all probably already know, I have an Instant Pot, but this will work in any type of electric pressure cooker.
I make three cups of rice (meaning I use three cups of dry rice), but you could also use this method to prepare as little as 1 cup of dry rice. I always like to make a lot of rice while I’m at it. You can store the cooked rice in the fridge or freezer to use for other meals.
The ratio is one to one (1:1), so it’s very easy to remember! I usually use water for the liquid, but you could also use broth. I love the flavor of the jasmine rice so I like it to shine through on its own.
I add a little oil to help prevent the rice from sticking together. I like coconut oil because it complements the flavor of the rice so well, but you could use any type of oil you like, or butter. And don’t forget salt to bring out the flavors of the rice, especially if you’re cooking in water.
One important step to remember when cooking rice in a pressure cooker is to rinse your rice first. Rinsing will keep the rice from foaming up too much and sputtering out the valve, making a huge mess (any Instant Pot owners know what I’m talking about here?).
You’re going to want to make an ultra large batch of this jasmine rice, because it is absolutely irresistible!
FAQs of making Instant Pot Jasmine Rice:
- What is the cook time or how long do you cook jasmine rice in the pressure cooker? Jasmine rice cooks in a pressure cooker in 5 minutes on high with a 10 minute natural release.
- What is the rice to water ratio for cooking rice in the Instant Pot? You want to use a 1:1 ratio of rice to water, so for every 1 cup of rice, you’ll use 1 cup of water (or broth).
- What setting do I use? I almost always just do a manual setting, but I’m sure your rice setting will work too – just set the time for the amount of time directed in the recipe.
Did you know you can also make quinoa in the Instant Pot? Along with a million other things…make sure to read my complete guide to cooking with an Instant Pot; you’ll find all my Instant Pot recipes there too.
Love rice? You can also make Instant Pot Brown Rice – just remember brown rice takes longer to cook than jasmine rice, even in a pressure cooker. Or try Instant Pot White Rice for long grain white rice.
Instant Pot Jasmine Rice
Instant Pot Jasmine Rice is fluffy, perfect, and so easy to make. You don't need a rice cooker to have the most delicious, perfectly cooked rice for your next stir fry dinner!
Ingredients
- 3 cups Jasmine rice
- 3 cups water
- 1 tablespoon oil of choice (try coconut!)
- 1 teaspoon kosher salt
Instructions
- Rinse rice well until water runs clear.
- Add rice to the insert of your Instant Pot. Add water, oil, and salt. push down any rice that may be on the side of the pot to submerge in liquid.
- Secure cover, turn valve to seal, and set Instant Pot on the manual setting for 5 minutes on high pressure. When the timer goes off, let naturally release for 10 minutes (in other words, leave it alone for 10 minutes).
- Once 10 minutes has elapsed, quick release pressure, fluff with a fork, and serve.
Nutrition Information:
Yield: 9 Serving Size: 1/2 cup cooked riceAmount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 266mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 2g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben loves rice and he has no complaints about jasmine rice, ever.
Changes I would make: None are necessary!
Difficulty: Very easy!
156 Comments on “Instant Pot Jasmine Rice Recipe”
When you let it naturally release for the 10 minutes. Do you turn the keep warm function off or leave it on?
I keep it on warm! :)
Hello , I can’t wait to try this .Can I add fresh veggies to this recipe ?
You probably could but I haven’t tested it that way. Cooking time would depend greatly on what type of vegetable you had in mind.
Absolutely perfect!!! Thank you for this simple easy quick and delicious recipe.❤️
You’re so welcome! Thanks for taking the time to leave a review!
If I’m doubling the recipe do I double the time? This may be a dumb question
Nope, you can keep cook time the same. Not a dumb question!
Followed the recipe to a T, came out extremely sticky
Sorry to hear that! Was your valve turned to seal and your rubber ring firmly in place?
This rice is amazing!
I’m so glad you like it!
Tried multiple times, but I get ‘burn’ more often than not, even if I use more water. Using regular Jasmine rice (not instant).
Hmm, that’s not good! Have you checked the rubber ring on your instant pot? And made sure the valve is always turned to “seal?”
Best rice I’ve ever made or are. My husband said he’d eat it by itself it’s that good. So one good thing happened in 2020! I made it with beef bullion instead of broth or water, because I was pairing it with skirt steak, so yummy.
Oh I’m so glad! Thanks for taking the time to let me know!
Hi Rachel,
I’m making a large amount of ‘Hoppin John’ for New Years. Can I double your recipe?
thanks
Yes, that should work!
Rinse the rice. It makes all the difference. DO NOT USE INSTANT RICE. I was apprehensive after reading comments about mushy rice. I went ahead and tried this exactly as stated and it turned out perfectly!!!Rice in five minutes??? It’s possible and it was amazingly easy. (5min cook time and 10 min natural release)
Yes, this will definitely NOT work with instant rice, you are right about that! I’m glad you liked the recipe, thanks for taking the time to leave a comment!
One word; perfect.
So glad to hear it! Thanks Nikole!
Thank you. This makes perfect sticky rice. I noticed that when I make the same rice in a pot on the stove, it comes out more fluffy – not sticky. What changes can I make to get fluffy – not sticky rice in the Instant pot. I have already tried cutting the water a little with no success there.
Do you rinse it really well before cooking?
I came back to comment (again) on how wonderful this recipe is. I didn’t feel like cleaning out my instant pot so thought I could make rice on the stove like I used to do….NOPE! I’ve learned my lesson and will not deviate from instant pot jasmine rice!!
I’m so glad to hear it! :) This made me smile!
I’ve been making this rice recipe ever since I got my Instant Pot 3 months ago. Perfect rice every time! Thanks for the great recipe!
I’m so glad to hear it! Thanks for taking the time to leave a comment!
Rice was super hard.
Did you have your valve turned to seal and your rubber ring secured? The rice shouldn’t have been hard.
Came out perfect thank you so much I’m 17 and I just bought one and had no idea how to use it,this was a life saver
Oh I’m so glad! Thank you for taking the time to leave a comment, I really appreciate it!
I followed this very simple recipe (rinsed rice very well), 1 c. rice to 1 c. water and the rice turned out gummy. Yuck! This would be perfect sushi rice texture, though!
Was your instant pot seal in all the way? Did you use jasmine rice (not instant cooking rice)? Sorry it didn’t turn out for you.
Jasmine rice came out super mushy following this exact recipe. Would not try again. Very disappointing.
Sorry to hear that – did you rinse it super well?
Excellent recipe, I’ve been struggling with jazmin rice for a while, too much water, too little water, too hard… too mushy. Finally I can say o found the perfect way to make it! That you so much! My 5 years old is already eating it alone!
So glad you liked it! My daughter loves it too!
This is THE BEST recipe for jasmine rice in the instant pot! The coconut oil takes it to another level and it’s perfect cooked every time
So glad you like it! Thanks for taking the time to leave a comment!
I usually make 1 cup of rice, but needed a larger batch. Made this recipe with the measurements and timings provided for 3 cups of uncooked rice in my 6-quart IP. Washed and rinsed my rice thoroughly for a bit before adding to the pot. I ended up with a little rice stuck to the bottom of the pot. Overall, rice was stickier than I expected. When I cook 1 cup, I use 3 mins pressure and 10 natural release. I suspect the longer cooking time is what caused my issue.
Thanks for your feedback!
I appreciate this recipe because the consistency came out really nicely. But I feel the need to say that if you’re looking for an authentic (Asian home-cooking style) simple jasmine rice, the flavor is really off and would unpleasant to eat with many Asian recipes. Jasmine rice is beautifully fragrant and delicious without any added flavor (no oil or salt).
Thanks for the feedback!
A winner every time. Thank you!!!
So glad to hear it! Thanks for taking the time to come back and leave a comment!
Instant Pot – Duo Gormet
2 cups rinsed rice
2 cups water
Sealed vent
Pushed Rice button
52 minutes to pressurize
12 minutes to cook
10 minutes natural release
Mushy sticky rice-ugh
Help!!
Hi Annette,
If it took 52 minutes to pressurize, something is wrong. It’s probably your rubber ring (on the lid). If that isn’t placed correctly or is leaking, it lets air escape which will cause an increased pressurization time, and therefore an increased cook time, and therefore…mushy rice.
I hope that helps!
This is quite helpful. Being in self isolation quite a distance from home, I inevitably needed a culinary companion. This site has been the guide I so much needed. Cooking rice is the combination of art and science. I sometimes see chefs sprinkling salt and olive oil when preparing rice, what’s your take on this?
And would you get the same results if you used short or medium grain variety?
I’m so glad this site has been helpful for you, thanks for sharing that! I ALWAYS salt rice, and sometimes use olive oil. I love coconut oil with jasmine but I also use olive or even just canola, depending on what I’m making it for. Short and medium grains will have slightly different cooking times.
I can’t get it fluffy. It’s a bit too sticky
Hmm….sorry to hear that. Did you rinse it really really well?
I just got a bag of Jasmine Rice and wanted to cook it in the Instapot, never used the pot before. My daughter said this is the only way to cook rice. I was so nervous…it didn’t seem like anything was happening! I followed your recipe, didn’t use the “rice” function, and when I took the lid off there was “Beautifully” cooked jasmine rice! A little stuck to the bottom, so I will put a little bit more water next time! I also used coconut oil, love the smell of it! Thank you for making this first timer a winner with the rice! Now maybe I won’t be so nervous about using our Instapot
I’m so glad you liked this method! I love it with coconut oil, too! Thanks for taking the time to leave a comment!
I just made this. I believe I followed everything properly but my rice came out very gummy and sticking to bottom of instapot insert. Help??
Did you rinse it?
Worked great. Rinsing the rice is key. Thank you.
It definitely makes a difference! Thanks for taking the time to leave a comment!
Hi! Just wondering are you using virgin coconut oil (that tastes like coconut?) or the cooking coconut oil that doesn’t taste like coconut lol.
I love the subtle coconut flavor with jasmine rice, I think it complements it well. However, you could use either, or butter, or ghee, or any type of oil you like. They’ll all work! :)
This recipe was perfect! Thanks so much for sharing. I am now a rice making machine, and thanks to you now it will all be perfect!
So glad you liked it, Maddie! Thanks for taking the time to leave a comment! I’ve been making a lot of rice using this method, too.
Hi,
Can you clarify what you used to measure the rice and water? For rice- do you use the rice cup that came with the IP? Or just a normal dry measuring cup?
For water- do you use the lines that are marked on the actual IP insert? Or a regular liquid measuring cup?
Hi Sadie, great question! I use a standard dry measuring cup for the rice and a liquid measuring cup for the water.
This was perfect and delicious!
Thank you so much! I appreciate you taking the time to come back and leave a comment!
I made this with Lemon infused Extra Virgin Olive Oil. It was delicious. Definitely will make again.
Oh yum, I bet that was delicious! Thanks for taking the time to come back and leave a comment!
Why can’t I find a recipe without going through someone’s personal photo blog? Why does every recipe these days require us to read an essay?
Hi, I know not everyone is interested in the text of the blog post, but many people are. Also, many of my posts include helpful information about preparing or modifying the recipe. However, for those who aren’t interested in that part, I include a “jump to recipe” button that will quickly and easily take you directly to the recipe with one click.
I appreciate your photos and comments before the recipe, very helpful.
Thank you so much! I appreciate your kindness. :)
I agree!
Ok, so I just did 1 cup rice, 1 cup water 1/3T coconut oil and salt. Cooked for the 5 minutes, then waited the 10 mins. Then opened the valve to vent and it was still sticky. Any thoughts why?
Hmmm, I’ve never done that small of a batch so I’m not sure. I’m guessing there just wasn’t enough rice in the pot, though.
I’m wondering if the rice might need to be rinsed more? The water really has to be clear.
This came out perfect! My mom has digestive issues and eats so much buttered jasmine rice, it’s really one of a few things that stays down. She has spent so much money on those Uncle bens 90 second rice pouches and as soon as I got the IP I knew I had to start making it for her. I got a 5 lb bag for $5! She loves this so much more. Thanks for this! The only way I’ll be making it from here out. Oh and I use coconut oil :)
I’m SO happy to hear that! Thank you for taking the time to come back and leave a comment! It means a lot to me. :) And I love it with coconut oil, too!
I joined a few instapot recipe groups and whenever any one asks for an easy first time, tasty or delicious recipe I refer to this. This was my first recipe I cooked in my instapot and it quickly became the favorite for my 3, nearly adult, boys and husband. I followed the instructions and ingredient hints from an old review but you have adjusted accordingly. Great easy, yummy recipe!
Wow, thank you so much! I really appreciate that!
Try making it with canned coconut milk. It’s really good also!
Oh yum, I bet that’s incredible!
I just used my instapot for the first time (one of the gifts my son gave me for Christmas). I used your recipe ~ so easy and so good! I didn’t have to worry about boil over. Thank you for the recipe!
So glad to hear it! Boil over is the worst! I’m with you, I love that that’s not a concern with the Instant Pot. It’s also great with mashed potatoes, applesauce, and oatmeal!
Perfection. I put my rice, water, oil, and salt in a metal bowl then placed on top of the steam rack with about 3 additional cups of water in the bottom. I Followed the directions to T with the exception of using the bowl and extra water. When it is all finished I simply took out the bowl and was ready to serve. Easy.Thank you.
I’m glad you liked it! Thanks for sharing your method!
Does anyone know what the correct water/rice amount would be if you used the Insta-Pot Setting as it was intended? If 8 minutes is the standard time, I wonder what Insta-Pot says is the proper mixture. Every website that I have been on have huge differences from undercooked to over cooked to dry to burnt. Why is rice so hard? Some sites say 1 cup of rice 2 cups of water??? I don’t want it that sticky just moist and cooked.
I mean using the Rice Setting what would be the correct mix.
I’m not sure because that’s not the way we tested this recipe. Let me know if you give it a try, though!
Do you leave the keep warmer on for rice
I do, but usually not for long – it can get sticky if you leave it on too long.
I dont know what happened…I had to throw the rice away…first time cooking rice in the IP…I did 2cups jasmine rice washed, 2 cups water with the oil and salt…pressure for 5min and when I open it, the rice was still alittle undercooked…I like my rice soft since my 2yr old eats it..the rice was sticking to the pot alot and it was clumpy …i added a little bit more water and pressure it for 2min more but then the food burn notice came on…I just dumped everything since it was so bad…dont know what happened…
Did you let the pressure naturally release for 10 minutes before opening it?
I cooked Jasmine rice on the rice setting, high pressure (the rice setting does not let you change the cook time, so it was automatically 8 minutes), it was SUPER stuck to the sides of the pot, worse than when I make it on the stove. What did I do wrong? This is my first time using an instant pot. I used a 1:1 ration with 2 cups of rice.
Hi Sherrie, I would recommend trying it as the recipe directs instead of using the rice setting for 8 minutes. The recipe calls for 5 minutes of high pressure followed by a 10 minute natural release, and I’ve found that works out really well. Give it a try and let me know what you think!
I love this recipe! I just made it again using the liquid I saved from cooking my Xmas ham instead of water (that had crushed pineapple and brown sugar from the ham). I added fried eggs and cut up ham after with some sesame oil. I tried to cook the eggs with the rice last time-mega fail! I packed this one up in individual servings for breakfasts. I’ve also done this with the liquid from crock pot ranch or Italian mushrooms and added eggs, black beans and diced tomatoes and then made burritos to freeze for meals. The Jasmine rice stays perfect after reheating. Thank you for the great recipe!
That sounds so delicious!
This is my go to recipe for great jasmine rice! Thanks so much!
I’m so glad you like it! Thanks for taking the time to come back and leave a comment!
Quick and easy recipe. The only thing I would add is that you need more water because my rice came out dry. I made 2 cups of rice and used 2 cups of water. I recommend to use 1 1/4 cup water to 1 cup of rice.
Thanks for the feedback! It never comes out dry for me – did you rinse your rice?
Made this tonight because couldn’t seem to get it right on the stove! I found this recipe and followed it exactly! Turned out perfect, thank you!
Oh good! I’m so glad to hear this method worked for you, rice can be so tricky! Thanks for taking the time to come back and leave a comment!
I can’t imagine how you could mess this up! Rice was a bit tough but in the best way, which made it even better in the fried rice I was meal prepping. Thanks for straight-forward directions- I have found a keeper!
I’m so glad you liked it! Thank you for taking the time to come back and leave a comment, it means so much to me!
Just made this for dinner tonight. I struggle with meats in my Instant Pot, and I was worried about messing this up, too. But it was perfect! I did 1 cup of rice, and it was fantastic. Thanks so much for your clear, concise directions.
I’m so happy to hear it! Thanks for taking the time to come back and leave a comment!
thanks its informative
I’m so glad you found it helpful!
Works pretty good. If I make it to the recipe, I get rice similar to what you get at a NY style Chinese place (which I like). If you like your rice a little fluffier, I’d add probably 1/4 cup water per cup rice and see how it turns out.
Thanks for the feedback! I’m glad you liked the recipe!
Can I use the same time with 1 cup of rice and 1 cup of water?
I haven’t tested it, but that should work out just fine!
I did something wrong! (Not sure what) my rice came out mushy.
Oh no! Sorry to hear that. Was your valve turned to seal and the rubber ring securely in place?
Serious perfection! I have always been intimidated by rice since I hear it’s so hard to cook. I tried your recipe and we all LOVED it, including my 2 year old! This will be the only way I cook rice now!*I used olive oil instead of coconut oil since I didn’t have any and it was still delicious!
Oh I’m so happy to hear that! Rice can be so tricky, this is the only way I make it now, too! Really any oil is great, butter works fabulous too. ;)
I rate white rice on the internet
Cool, thanks!
I have a power quick pot. I just use the instant pot recipes because it is the same. I have a question tho…. when natural releasing pressure do you keep it on keep warm or just unplug the machine altogether?…
You can do either. It could get a little sticky if you leave it on keep warm for too long, but if you’re going to eat soon after you make it, I leave it on warm.
This was a complete fail for me. I need InstantPot for Idiots.
oh no! Did you have the valve turned to seal? Was the rubber ring in place?
Cooked to perfection! Thanks for the directions!
I’m so glad to hear that! Thank you for taking the time to come back and leave a comment!
Altitude has NO bearing on a pressure cooker. The pressure inside the cooker is developed by a seal captivating expanding gasses generated by the electric coil heating liquid(s). Ambient pressure (the air pressure in your kitchen) is isolated from the pressure inside the cooker and has no effect. It doesn’t matter if you’re at sea level or 10,000 feet, the pressure cooker will cook the same.
Good to know! Thank you!
What Dennis said isn’t actually true, though. Google ‘high altitude pressure cooking’ and there’s literally nowhere on the internet that says you’ don’t have to make adjustments due to altitude. They *do* say it how much it helps to have a pressure cooker, though! -Cheers
Mine turned out really sticky. I rinsed the rice, tried to let it drain as much as possible. 2 cups of rice and 2 cups of water. Added coconut oil and salt. Followed directions. Not sure why it was sticky?
Sorry to hear that! Jasmine is a slightly sticky rice in general, but you could try reducing the cooking time by a minute to see if that helps?
Cooked my rice perfectly! I love jasmine rice, will eat it for every meal if you let me! Lol but I added just a little salt and a splash a extra virgin olive oil and it was SO AMAZING. Thank ya for doing all the hard work finding the right time!
So glad this worked out for you! I’m obsessed with jasmine rice too. Thanks for taking the time to come back and leave a comment!
Will 3 cups fit In the 6qt instant pot?
Yes! With room to spare. :)
After searching far and wide for info how many minutes to cook rice, I realized my Instant Pot rice setting cannot be changed. That’s because it goes through a rice cooking program, which cooks a little, then pauses, etc, like a sophisticated rice cooker would.
Using the program, my rice came out soggy, so I have to work on water adjusting. I probably did not account for the water left over from rinsing. Plus I just made a tiny amount, so the amount of water must be precise. Just wanted to share, since I read your post for free :)
Thanks for sharing! Mine has never turned out soggy, so it could definitely be related to the small amount you used.
You can work around this by putting it on a different feeling, like beans, our meat. Then set the time according to this recipe. I’m doing that right now. Here’s hoping!
This cook time was not long enough. My rice came out underdone and crunchy. The flavor was good but the rice was too hard. May need a longer cook time in the instant pot.
Did you have your valve turned to seal? I’ve made this many times and it always comes out perfectly. Sometimes it’s easy to forget to turn the valve to seal. :)
What is the altitude/elevation where you live? Higher altitude requires an increase in cooking time. For every 1,000 feet above 2,000-foot elevation, you must increase cooking time by 5 percent. So if your pressure cooker recipe indicates that you should cook something at high pressure for 25 minutes and you live at 6,000 feet above sea level, you should actually keep cooking at high pressure for 30 minutes
Hi Pat,
I had to google it, but the altitude where we live is 801 ft – we’re in Michigan. I don’t have any experience cooking at high altitude, so I appreciate your tips and suggestions for Alison and any one else that may live at a higher altitude. That could definitely be a possible cause of the recipe not turning out. Thank you!
Als, Jasmine Rice cold quicker than other times do. We’re you using Jasmine Rice?
The yield is off. This only makes about 6 cups cooked rice. Normally rice is cooked with a 2:1 water to rice ratio, which would yield 9 cups.
Because it’s cooked in the Instant Pot, less water evaporates, so less water is needed. I hope that helps!
Finally! After 12 years of trying to make rice perfectly, this is it!!! I am over-joyed. Thank you so much for this recipe. I could never get it “just right”. Even my picky-eater ate some. YEAH!!!
Ahhh I’m so glad to hear that! Rice can be such a pain! I made this recipe again this week, too. My daughter was obsessed. My son, the picky eater, said, “I don’t dislike it as much as I usually dislike things.” So there’s that. :-P
My all time go to! Perfect every time. I love the idea of adding line to it! Making it for my curry right now…YUM! Thanks again for the easy to follow recipe!
So glad you like this recipe! Thank you so much for taking the time to come back and leave a comment!
Unfortunately I got a burn warning. I only did 1.5 cups with butter.
Oh no! What a bummer! I’ve never gotten the burn warning…I’m sorry! I wonder if it’s because you did a lesser amount? I’ve never tried cutting the recipe in half.
This was the first thing I made in my IP! Thank you, it turned out perfect. I only needed about 2 cups cooked rice so I used 1 cup uncooked rice. So yummy. Will make this again. Great tup about the coconut oil. I used this for a thai peanut chicken dish and the coconut was great. I also ate some rice alone and sprinkled lime juice on it and just the rice with coconut and lime flavors was SO GOOD as well.
So glad to hear you liked the rice! I’m so happy you tried it with coconut oil! And good call on the lime! Thanks for taking the time to come back and and leave a comment!
why do you add oil to the rice & water?
It helps prevent the rice from sticking and clumping together. :)
I really should invest in an Instant Pot
They’re the best!