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.](https://www.rachelcooks.com/wp-content/uploads/2018/05/Instant-Pot-Jasmine-Rice-web-4-of-5.jpg)
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.
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
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
IThe rice was perfect! I made 3 1/2 cups of rice in my 6 qt InstaPot for a crowd. I actually made two batches. Rinsing the rice in a bowl is key. I swirled the rice around and drained the water. I repeated this until the water was clear. I added a scant tablespoon of oil and a pinch of salt. I sever it with Gumbo and Red Beans for a Mardi Gras party. I was worried about the 4 minutes -so I set it to 5 minutes. The second batch I did 4 minutes – both were great. Thank you.
So glad it was a hit!
How long do I put the rice under pressure for just one cup of rice?
Same amount of time!
Thank u I love your recipes
Thanks so much, Maria!
So perfect! Glad I found this recipe. I’m always looking up how to do it and I can stop now. This one is excellent!
So glad this worked for you! Thank you for taking the time to leave a review!
Can I use an 8 qt with this recipe? If so do make any changes?
I haven’t tested it in an 8qt but I think it should work. Let me know if you give it a try!
Twice, I have tried following this recipe with only one cup Each rice and water and get the warning, “food burning. “ With only two of us I don’t want to have that much extra that we would have with 2 cup. But might I avoid the food burning warring by doing so?
What size instant pot are you using?
Add more broth..I’ve made 2 cups and 3 cups of this rice..found in an 8 quart instant pot..a 1/4 cup broth stops it from the burn warning. Doesn’t eff3ct rice, infact more chicken flavour .
I’ve used this recipe about a dozen times now and it always comes out perfectly. I’ve also tossed in the following at various times, depending on what I’m serving with it:
Basil (ribboned)
Spinach (chopped)
Kale (remove spine and chop leaves)
Herbs: Thyme, Rosemary, Oregano, Herbs De Provence, Parsely)
Juice of 1 Lemon + Zest
Caramelized Onion
Yummy additions! Thanks for sharing!
Got the burn notice but think that’s because I used an 8 quart IP. Will try again adding 1/2 – 1 extra cup of water. Checked the recipe to see what size IP you used but think it is likely a 6 quart.
Yes, that is correct, I use a 6qt. Sorry it didn’t work out for you! I’ll add a note to the recipe about what size IP I use, thank you for pointing that out.
Can I use my 3 quart IP? What is the ratio water to rice? Thank you!
That should work, but I’d cut the entire recipe in half. 1:1 ratio.
This rice was excellent. I didn’t want to stop eating it! Good call with the coconut oil. I agree that it really enhanced the flavor!!
I’m so happy you liked it! Thanks for taking the time to let me know!
Recipe worker “perfectly “. Even with the substitution of the oil with butter. I also added cilantro to the ingredients. Rice is perfect!
So happy to hear it turned out perfectly! Thanks for taking the time to leave your feedback!
I’ve made this 3 times now and it comes out perfect each time!
We gave away our old rice cooker when we got our Instant Pot, but I was disappointed with the rice in the Instant Pot until I found this recipe. This uses less water to rice ratio than what is on the instructions for the rice, which I would not have thought to do myself. I scale down to 2 cups of rice / 2 cups of water.
So glad you like it! Thanks for taking the time to leave a review, it means a lot!