Instant Pot Jasmine Rice Recipe
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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!
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.
Nutrition Information
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.
Catherine says
Do you leave the keep warmer on for rice
Rachel Gurk says
I do, but usually not for long – it can get sticky if you leave it on too long.
Areefa Yusuf says
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…
Rachel Gurk says
Did you let the pressure naturally release for 10 minutes before opening it?
sherrie says
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.
Rachel Gurk says
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!
Toni says
I love this recipe! Â 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!
Rachel Gurk says
That sounds so delicious!
Misse E says
This is my go to recipe for great jasmine rice! Thanks so much!
Rachel Gurk says
I’m so glad you like it! Thanks for taking the time to come back and leave a comment!
Farida Merchant says
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.
Rachel Gurk says
Thanks for the feedback! It never comes out dry for me – did you rinse your rice?
Heather says
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!
Rachel Gurk says
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!
Emily P. says
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!
Rachel Gurk says
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!
Amy says
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.
Rachel Gurk says
I’m so happy to hear it! Thanks for taking the time to come back and leave a comment!
john says
thanks its informative
Rachel Gurk says
I’m so glad you found it helpful!
Trashcan Vegan says
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.
Rachel Gurk says
Thanks for the feedback! I’m glad you liked the recipe!
Jessica says
Can I use the same time with 1 cup of rice and 1 cup of water?
Rachel Gurk says
I haven’t tested it, but that should work out just fine!
Alexis says
I did something wrong! (Not sure what) my rice came out mushy.
Rachel Gurk says
Oh no! Sorry to hear that. Was your valve turned to seal and the rubber ring securely in place?
Natalie says
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!
Rachel Gurk says
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. ;)
Phyllis Lewandowski says
I rate white rice on the internet
Rachel Gurk says
Cool, thanks!
Anthony says
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?…
Rachel Gurk says
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.