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.
More 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
Ingredients
- 3 cups jasmine rice (see note)
- 3 cups water
- 1 tablespoon oil (coconut oil, olive oil, butter)
- 1 teaspoon kosher salt
Instructions
- Put rice in a fine mesh strainer and rinse well until water runs clear.
- Add rice to the insert of a 6 quart Instant Pot. Add water, oil, and salt. pushing 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 to Pressure Cook for 5 minutes (or on Manual, high pressure). When the timer goes off, let the pressure naturally release for 10 minutes (in other words, leave it alone for 10 minutes).
- When 10 minutes has elapsed, quick release any remaining pressure. Remove lid, fluff the rice with a fork, and serve.
Notes
- Makes about 9 cups cooked rice.
- You can adjust the quantity easily as long as you keep the ratio of 1 cup rice: 1 cup water. Cook time remains the same: pressure cook for 5 minutes, with 10 minutes natural release. The time it takes the Instant Pot to come to full pressure will change.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Instant Pot said BURN :(
Did you check to make sure the rubber ring was secured? Was the valve turned to seal?
Thank you for the recipe, Rachel!
Loved it.
Like several others, my Instant Pot also ended up indicating “BURNED”. The float value didn’t even pop up and seal in the steam.
Nevertheless, the jasmine rice ended up being perfect!
(Note, this is the first time I’ve cooked jasmine rice.)
Here’s what happened:
1. I followed the instructions. I added 3 cups jasmine rice, 3 cups water, 1.5 tablespoons of olive oil, and roughly 2 teaspoons of salt.
2. I set the Instant Pot to cook on “High Pressure” for 5 minutes. I turned off “Keep Warm”.
3. After a few minutes, my Instant Pot started beeping weirdly and I noticed it said “burned”.
5. I immediately removed the plug and removed the stainless steel inner pot and set it aside on my stovetop and waited till it cooled down. Afterwards, the jasmine rice was PERFECTLY cooked, fragrant and fluffy!
Key thing is, (A) turn off keep warm and (B) take the inner pot out immediately after you see BURNED in the display.
Thanks for your feedback and review!
The 1:1 rice water ratio is in accurate. Expect hard rice
I make this constantly. It’s not inaccurate when you’re using an Instant Pot. Did you try the recipe or just leave a negative review without actually trying it?
My insta pot also says “burn” when I try to cook rice. How do I stop this?
Hmm, I have never had that happen. Have you checked your rubber ring recently? Maybe try replacing that for a better seal.
It is definitely the rubber ring. My Instant Pot also displayed “burn”, but, for me, Rachel’s recipe still worked. I immediately removed my inner pot after I saw “burn” and left it on my stovetop. After it cooled down, the jasmine rice was cooked to perfection. Not mushy nor undercooked. My rice also didn’t clump up like others said — I believe the oil in the recipe made the difference. I followed Rachel’s recipe, word for word, and used 3 cups of rice, 3 cups of water, 1.5 tablespoons of olive oil, and roughly 2 teaspoons of salt.
If you left the “Keep Warm” on or you didn’t remove the inner pot immediately after seeing “burn”, you might actually end up burning your rice.
The rubber ring is tricky! I check mine every time I use my IP now. Thanks for the review!
I’ve never seen this ration of 1:1 rice to water, usually jasmine is cooked at 1:1.5 or something.. but I followed the directions. My insta pot wouldn’t pressurize because not enough water to make enough steam, it kicked it into “food burn” mode. Have tried restarting it twice but it just will not kick over into the timer mode. Not sure what to do…. Hope it isn’t wasting my rice…
Are you sure it was sealed correctly? If you have a valve, was it turned to seal? Any issues with your rubber ring? Sometimes my is out of place, and that causes it to not seal.
The Instant Pot easily seals with 1 cup of water, so it should have no issues whatsoever with three.
The Instant Pot that I have requires 2 cups liquid to start, so maybe that’s the issue? I have the Pro.
Mine does not – I use 1 cup frequently when I make beets or hard boiled eggs. However, this recipe calls for 3 cups of water, so either way, it should be an issue.