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. JEL says:

    Just wondering, if you adjust the rice from 3 cups to 5 does the cook time change?

    1. Rachel Gurk says:

      That shouldn’t change the cooking time. :)

  2. Courtney says:

    When you let it naturally release for the 10 minutes. Do you turn the keep warm function off or leave it on? 

    1. Rachel Gurk says:

      I keep it on warm! :)

  3. Chris says:

    Hello , I can’t wait to try this .Can I add fresh veggies to this recipe ? 

    1. Rachel Gurk says:

      You probably could but I haven’t tested it that way. Cooking time would depend greatly on what type of vegetable you had in mind.

  4. Karen Henderson says:

    Absolutely perfect!!! Thank you for this simple easy quick and delicious recipe.❤️

    1. Rachel Gurk says:

      You’re so welcome! Thanks for taking the time to leave a review!

  5. Kelly Biggs says:

    If I’m doubling the recipe do I double the time? This may be a dumb question

    1. Rachel Gurk says:

      Nope, you can keep cook time the same. Not a dumb question!

  6. Sarah says:

    Followed the recipe to a T, came out extremely sticky 

    1. Rachel Gurk says:

      Sorry to hear that! Was your valve turned to seal and your rubber ring firmly in place?

  7. DeAnna says:

    This rice is amazing!

    1. Rachel Gurk says:

      I’m so glad you like it!

  8. Rico says:

    Tried multiple times, but I get ‘burn’ more often than not, even if I use more water. Using regular Jasmine rice (not instant).

    1. Rachel Gurk says:

      Hmm, that’s not good! Have you checked the rubber ring on your instant pot? And made sure the valve is always turned to “seal?”

  9. Nicola says:

    Best rice I’ve ever made or are. My husband said he’d eat it by itself it’s that good. So one good thing happened in 2020! I made it with beef bullion instead of broth or water, because I was pairing it with skirt steak, so yummy.

    1. Rachel Gurk says:

      Oh I’m so glad! Thanks for taking the time to let me know!

  10. Sharon Schroeter says:

    Hi Rachel,
    I’m making a large amount of ‘Hoppin John’ for New Years. Can I double your recipe?

    1. Rachel Gurk says:

      Yes, that should work!