Learn to make totally perfect, fluffy and tender Jasmine Rice in your Instant Pot, with just 3 minutes of cooking time! I’m showing you how easy it is to make everybody’s favorite side dish.
Why it Works
This is the most fool proof method of cooking perfect jasmine rice I’ve ever tried. Because when you cook it in the Instant Pot under High Pressure, it is cooked tender and evenly every single time. And it never comes out mushy or burnt on the bottom!
Best of all, the Instant Pot needs just 3 minutes of cook time to make perfect rice!
Jasmine rice is just one of many types of rice, but it’s unique in flavor and texture to the others. Jasmine rice has slightly longer grains and a sweet, buttery flavor. It almost smells like popcorn when it cooks!
Truthfully, it’s my favorite kind of rice, especially when served with yummy dishes like General Tso’s Shrimp, Chicken Fajitas, Crab Legs, or Lentil Soup.
🍚 Ingredients
- Jasmine Rice.
- Water or broth. Broth will always result in more flavor than water, so I suggest using either vegetable broth or chicken broth (you can make them both in the Instant Pot, too!).
- Salt
- Butter, oil, or ghee. A little cooking fat goes a long way to adding richness and flavor to your rice!
Flavor Variations
- Mexican Rice: Stir in 1.5 tablespoons taco seasoning before cooking. After cooking, stir in 2 tablespoons of lime juice, 3 tablespoons minced fresh cilantro, and 1 cup of black beans.
- Asian Rice (great with your favorite stir-fry!): Use sesame oil instead of olive oil or butter. After cooking, season the rice with 1 tablespoon of sesame seeds and 3 sliced green onions.
Equipment Needed: You’ll need an Instant Pot (this recipe has been tested using the 6 quart and 8 quart), as well as a fine mesh strainer.
🥣 Step by Step Instructions
First, wash your rice. Measure out the rice you’ll be cooking, and transfer it to a fine mesh strainer. You do not need to soak your rice before cooking!
Rinse the rice under cold water, using your hands to move the grains around and create friction.
Remove any black or brown pieces of rice as you do this. The water will be cloudy at first as it rinses the rice, so continue rinsing until the water that runs through it is clear. It usually takes 2-3 minutes.
Jasmine Rice Ratios
- For every 1 cup of jasmine rice, use 1.25 cups of liquid (water or broth).
- For every 1 cup of jasmine rice, add 2 teaspoons oil or butter.
- For every 1 cup of jasmine rice, use 1/4 teaspoon of salt.
Next, add all of the ingredients directly into the Instant Pot. Give it a quick stir with a spoon. Secure the lid, then set it to High Pressure for 3 minutes. Yup, only 3 minutes!
Note: The timer will begin once the Instant Pot gets up to pressure, which usually takes about 10 minutes.
Once it’s done cooking, allow a Natural Pressure Release (NPR) for 10 minutes. Basically, you do nothing and wait for the timer to show that 10 minutes has passed since the cooking ended.
You can then release any residual pressure by pressing or turning the steam release valve, and carefully open the lid. Use a fork or spoon to fluff the rice, then transfer it to a dish for serving and enjoy!
Note: This recipe has been tested using the 6 qt. and 8 qt. Instant Pots.
ℹ️ Tips and FAQ
Allow the rice to cool, then transfer to an airtight container with a lid, a zip top bag, or a bowl and cover tightly with plastic wrap. Store in the refrigerator for up to 4 days, per USDA.
Yes, you can freeze jasmine rice! It freezes and reheats beautifully! To freeze, allow the rice to first cool to room temperature completely. Transfer to a freezer safe bag in a flat layer, gently squeezing as much air out of the bag as you can without smushing the rice. Rice can be stored in the freezer and used within 2 months for best taste.
Place the rice in a microwave safe bowl. For every cup of leftover cooked rice that you’re reheating, add 2 tablespoons liquid to the bowl. Cover and microwave on high for 1 minute, then fluff the rice gently with a fork. Repeat until the rice is warmed through.
Some Instant Pots have a rice cooker function that automatically sets the Instant Pot to Low pressure, but in my onion, the rice tends to come out a little mushy. This method works much better.
Rice contains about 35 net carbs per cut, so it is not usually the best choice for Keto or Low Carb ways of eating. It is also not Whole30 or Paleo compatible, as it’s a grain.
🥢 Related Recipes
- Instant Pot Cauliflower Mash
- Instant Pot Cabbage & Bacon
- Instant Pot Chicken & Rice Soup
- Instant Pot Spaghetti Squash
- Microwaved Sweet Potatoes
- Microwaved Broccoli
Making this recipe? I’d love to hear about your experience.
Drop a star rating or tag me on Instagram @cookathomemom!
Instant Pot Jasmine Rice
Equipment
Ingredients
- 2 cups jasmine rice
- 2.5 cups water or broth
- 4 teaspoons butter or olive oil
- 1/2 teaspoon salt
Instructions
- Rinse the rice thoroughly. Measure the rice and transfer to a fine mesh strainer. Rinse under cold water under the water runs clear through it.
- Transfer the rice to the Instant Pot pot. Add the water or broth, salt, and oil or butter. Gently mix.
- Close the lid. Turn to High Pressure and set for 3 minutes.
- Allow for a NPR (Natural Pressure Release) for 10 minutes. Release any remaining pressure by pressing or turning the steam release valve. Carefully open the lid.
- Use a fork to fluff the rice, then transfer it to a dish for serving.
Video
Notes
- Mexican Rice: Add 1.5 Tablespoons taco seasoning before cooking. After cooking, stir in 2 tablespoons of lime juice, 3 tablespoons minced fresh cilantro, and 1 cup of black beans.
- Asian Rice (great with your favorite stir-fry!): Use sesame oil instead of olive oil or butter. After cooking, season the rice with 1 tablespoon of sesame seeds and 3 sliced green onions.
- Liquid: For every 1 cup of jasmine rice, use 1.25 cups of water or broth.
- Butter/Oil: For every 1 cup of jasmine rice, add 2 teaspoons oil or butter.
- Salt: For every 1 cup of jasmine rice, use 1/4 teaspoon of salt.
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