Instant Pot Jasmine Rice

Side view of a large white bowl filled with fluffy, cooked jasmine rice.

Learn to make totally perfect, fluffy and tender Jasmine Rice in your Instant Pot, with just 3 minutes of cooking time!

Prep Time5

Cook Time3

Pressure & Release20

Total Time28

Servings: servings

Calories: 227kcal

Author: Madison Wetherill

Equipment

Pressure Cooker / Instant Pot

Ingredients

2 cups jasmine rice
2 ½ cups water or broth
4 teaspoons butter or olive oil
½ 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

Flavor Variations

Mexican Rice: Add 1 ½ 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-Style 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.

Jasmine Rice Ratios

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.

To store leftovers: Allow the rice to cool, then transfer to an airtight container with a lid, a zip top bag, or a bowl and cover tightly. Store in the refrigerator for up to 4 days.

Nutrition