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
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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!
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.
Hope says
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)
Rachel Gurk says
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!
Nikole Dailey says
One word; perfect.
Rachel Gurk says
So glad to hear it! Thanks Nikole!
Kasey says
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.
Rachel Gurk says
Do you rinse it really well before cooking?
Maddie says
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!!
Rachel Gurk says
I’m so glad to hear it! :) This made me smile!
Hannah F says
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!
Rachel Gurk says
I’m so glad to hear it! Thanks for taking the time to leave a comment!
meghan says
Rice was super hard.
Rachel Gurk says
Did you have your valve turned to seal and your rubber ring secured? The rice shouldn’t have been hard.
Itzel says
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
Rachel Gurk says
Oh I’m so glad! Thank you for taking the time to leave a comment, I really appreciate it!
Laurie says
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!
Rachel Gurk says
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.
Anonymous says
Jasmine rice came out super mushy following this exact recipe. Would not try again. Very disappointing.
Rachel Gurk says
Sorry to hear that – did you rinse it super well?
Silvana says
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!
Rachel Gurk says
So glad you liked it! My daughter loves it too!
Brittany Rose says
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
Rachel Gurk says
So glad you like it! Thanks for taking the time to leave a comment!
Gerry J says
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.
Rachel Gurk says
Thanks for your feedback!
Kathleen says
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).
Rachel Gurk says
Thanks for the feedback!
rebecca says
A winner every time. Thank you!!!
Rachel Gurk says
So glad to hear it! Thanks for taking the time to come back and leave a comment!
Annette says
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!!
Rachel Gurk says
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!
Merry Pearl says
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?
Rachel Gurk says
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.