PC
Instant Pot
30
30 Minutes or Less
GF
Gluten-Free
DF
Dairy-Free
VG
Vegetarian
5I
5 ingredients or less
Instant Pot Jasmine Rice Recipe
Posted: 06/07/2018
This post may contain affiliate links. Please read my disclosure policy.
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. Did you know that leftover rice is perfect (essential!) for making yummy Fried Rice? And dont
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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 a 6 quart 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.
Notes
- makes about 9 cups cooked rice
Nutrition Information
Serving: 0.5cup cooked rice, Calories: 119kcal, Carbohydrates: 25g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 133mg, Potassium: 35mg, Fiber: 1g, Sugar: 1g, Calcium: 10mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Elisa says
I’ve used this recipe about a dozen times now and it always comes out perfectly. I’ve also tossed in the following at various times, depending on what I’m serving with it:
Basil (ribboned)
Spinach (chopped)
Kale (remove spine and chop leaves)
Herbs: Thyme, Rosemary, Oregano, Herbs De Provence, Parsely)
Juice of 1 Lemon + Zest
Caramelized Onion
Rachel Gurk says
Yummy additions! Thanks for sharing!
Karyn says
Got the burn notice but think that’s because I used an 8 quart IP. Will try again adding 1/2 – 1 extra cup of water. Checked the recipe to see what size IP you used but think it is likely a 6 quart.
Rachel Gurk says
Yes, that is correct, I use a 6qt. Sorry it didn’t work out for you! I’ll add a note to the recipe about what size IP I use, thank you for pointing that out.
Shara Odom says
This rice was excellent. I didn’t want to stop eating it! Good call with the coconut oil. I agree that it really enhanced the flavor!!
Rachel Gurk says
I’m so happy you liked it! Thanks for taking the time to let me know!
ANGELA D FORD says
Recipe worker “perfectly “. Even with the substitution of the oil with butter. I also added cilantro to the ingredients. Rice is perfect!
Rachel Gurk says
So happy to hear it turned out perfectly! Thanks for taking the time to leave your feedback!
Erik says
I’ve made this 3 times now and it comes out perfect each time!
We gave away our old rice cooker when we got our Instant Pot, but I was disappointed with the rice in the Instant Pot until I found this recipe. This uses less water to rice ratio than what is on the instructions for the rice, which I would not have thought to do myself. I scale down to 2 cups of rice / 2 cups of water.
Rachel Gurk says
So glad you like it! Thanks for taking the time to leave a review, it means a lot!
ashley says
my rice was perfect in my pressure cooker! i did two cups of rice and two cups of water to make a smaller serving. it came out amazing
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a review!
Genevieve says
Hi! I have been using this for my jasmine rice and I find it is the best way to have the least amount of rice stuck to the bottom when I’m done, so thank you! I read another recipe that said I’d you have “keep warm” on while letting it naturally release for 10 mins after cooking, the rice sticks more. I was just wondering if you use the keep warm option on or not? Thanks so much!
Rachel Gurk says
I usually do, but now I want to test it the other way!
Carlee says
There was not nearly enough water, my InstaPot was just saying “food burn” because it had burnt to the bottom of the pot. Had to add two more cups of water to the three cups.
Rachel Gurk says
Did you have the valve turned to seal, and did you check the rubber ring? There should be plenty of water…adding two to three cups additional water would make it soup if everything else was correct.
Karen Vincent says
Rachel, Isn’t the valve automatically sealed? When I follow the directions on my PI booklet…it does not mention “sealing”…
Rachel Gurk says
The newer models automatically seal. Mine is older. But yes, you are right, it would depend on the model of Instant Pot, some automatically seal.
Patty says
To the women that said she had to add 3 more cups of water to the 2cups already in pot ,I’ve been making rice in my instant pot forever 1cup of rice 1cup of water 2 cups of rice 2cups of water you did something wrong I guarantee your rice was so soggy unless you cooked it for more then 4 or 5 minutes you set it for 5 minutes it takes a little to go up to pressure and then it starts the 5 minites I don’t know how you could get it wrong unless you did not follow what her directions said to do
Margo says
Can you make the rice in advance?
Rachel Gurk says
Could you clarify what you mean? You can make it and store in the fridge for a few days (however, it tends to dry out a little…makes it perfect for fried rice, though!). If you mean a little bit in advance, yes, the Instant Pot will keep it warm, but it will continue cooking some as it sits in the Instant Pot on warm. Hope that helps! If not, let me know and I’ll do my best to answer!
Jessica says
This rice came out perfect and you are so right, make a large batch cause this rice is irresistible! I will never use another recipe for jasmine rice ever! I cooked as instructed (even a smaller batch of 2 cups) and it was perfect. THANK YOU!
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a review!
Patty says
I love jasmin rice ,when I make it it comes out so good in my instant pot and I reheat it after it cools and is in fridge till next day and I fry it a little with whatever I like with it best rice ever I agree with you