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.
McInnes Rebecca says
I can’t get it fluffy. It’s a bit too sticky
Rachel Gurk says
Hmm….sorry to hear that. Did you rinse it really really well?
Cindy says
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
Rachel Gurk says
I’m so glad you liked this method! I love it with coconut oil, too! Thanks for taking the time to leave a comment!
Laura says
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??
Rachel Gurk says
Did you rinse it?
Michael Haas says
Worked great. Â Rinsing the rice is key. Â Thank you.
Rachel Gurk says
It definitely makes a difference! Thanks for taking the time to leave a comment!
Mercedes von says
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.Â
Rachel Gurk says
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! :)
Maddie says
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!
Rachel Gurk says
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.
Sadie says
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?
Rachel Gurk says
Hi Sadie, great question! I use a standard dry measuring cup for the rice and a liquid measuring cup for the water.
Leslie says
This  was perfect and delicious!
Rachel Gurk says
Thank you so much! I appreciate you taking the time to come back and leave a comment!
Linda Curd says
I made this with Lemon infused Extra Virgin Olive Oil. It was delicious. Definitely will make again.
Rachel Gurk says
Oh yum, I bet that was delicious! Thanks for taking the time to come back and leave a comment!
Fedup says
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?
Rachel Gurk says
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.
Kindness is key says
I appreciate your photos and comments before the recipe, very helpful.
Rachel Gurk says
Thank you so much! I appreciate your kindness. :)
cindy3539 says
I agree!
Stacy says
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?
Rachel Gurk says
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.
Reid says
I’m wondering if the rice might need to be rinsed more? The water really has to be clear.
Harmony says
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 :)
Rachel Gurk says
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!
Anna McDonald says
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!
Rachel Gurk says
Wow, thank you so much! I really appreciate that!
Mitzi says
Try making it with canned coconut milk. It’s really good also!
Rachel Gurk says
Oh yum, I bet that’s incredible!
Vickie says
I just used my instapot for the first time (one of the gifts my son gave me for Christmas). Â I used your recipe ~ so easy and so good! Â I didn’t have to worry about boil over. Â Thank you for the recipe!
Rachel Gurk says
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!
Jessica says
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.
Rachel Gurk says
I’m glad you liked it! Thanks for sharing your method!
Lar says
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.
Lar says
I mean using the Rice Setting what would be the correct mix.
Rachel Gurk says
I’m not sure because that’s not the way we tested this recipe. Let me know if you give it a try, though!