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! 

Small dark blue ceramic bowl containing a serving of rice, with Instant Pot in background.
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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.

Overhead of Instant Pot containing cooked rice.

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.

Overhead closeup of cooked rice in Instant Pot.

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!

Front view of small blue bowl containing cooked rice, with green ceramic spoon alongside.

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.
Serving of rice in bowl, with Instant pot in background.

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

4.45 from 477 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 9 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! 
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  • 3 cups jasmine rice (see note)
  • 3 cups water
  • 1 tablespoon oil (coconut oil, olive oil, butter)
  • 1 teaspoon kosher salt


  • 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.


  • 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.



Serving: 1cup, Calories: 239kcal, Carbohydrates: 49g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 265mg, Potassium: 71mg, Fiber: 1g, Sugar: 1g, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.45 from 477 votes (426 ratings without comment)

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  1. 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

    1. Rachel Gurk says:

      So glad you like it! Thanks for taking the time to leave a comment!

  2. 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.

    1. Rachel Gurk says:

      Thanks for your feedback!

  3. 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).

    1. Rachel Gurk says:

      Thanks for the feedback!

  4. rebecca says:

    A winner every time. Thank you!!!

    1. Rachel Gurk says:

      So glad to hear it! Thanks for taking the time to come back and leave a comment!

    2. 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


      1. 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!

  5. 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?

    1. 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.

  6. McInnes Rebecca says:

    I can’t get it fluffy. It’s a bit too sticky

    1. Rachel Gurk says:

      Hmm….sorry to hear that. Did you rinse it really really well?

  7. 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

    1. 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!

  8. 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??

    1. Rachel Gurk says:

      Did you rinse it?

  9. Michael Haas says:

    Worked great.  Rinsing the rice is key.  Thank you.

    1. Rachel Gurk says:

      It definitely makes a difference! Thanks for taking the time to leave a comment!

  10. 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. 

    1. 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! :)