Instant Pot jasmine rice turns out perfectly fluffy and fragrant every time. An easy, hands-off side dish that’s foolproof and delicious!
If you usually cook regular long-grain white rice, jasmine rice is a simple upgrade that adds a little something extra to your meal. It has a light, fluffy texture with just a hint of stickiness and a subtle floral aroma that makes it stand out. Cooking it in the Instant Pot takes all the guesswork out, giving you perfectly tender rice every time!
While Jasmine rice is most often paired with Asian dishes, you can really use it almost anywhere you’d use other varieties of rice. Today we’re going to learn how to make Instant Pot jasmine rice, similar to how I like to cook white rice in the Instant Pot.
Why I’m Loving This Instant Pot Jasmine Rice
The Instant Pot is the best way I’ve found to cook jasmine rice. Here’s why I love it.
- The simplest cooking method. The Instant Pot is incredibly easy and hands-off, perfect for busy weeknights or for meal prepping dinners or lunches for the week.
- Perfect texture. The Instant Pot ensures consistent results every time, with perfectly cooked, fluffy rice.Â
- Quick. The Instant Pot lives up to its name—it cooks jasmine rice in just 4 minutes, with 10 minutes of pressure release. On the stovetop, it takes about 15 minutes to cook with 10 minutes of rest afterwards.
What You’ll Need
You only need a few ingredients to make Instant Pot jasmine rice. Scroll down to the recipe card below for exact measurements.
- Jasmine rice – Don’t buy minute rice or ready rice. You need regular jasmine rice here.
- Water – If you’d like, you can substitute chicken stock, but since jasmine rice is flavorful on its own, I don’t think you need it.
- Kosher salt – For seasoning.
- Avocado oil or olive oil – To keep the grains from sticking together.
How to Make Jasmine Rice in the Instant Pot
Here’s how simple it is to make Instant Pot jasmine rice. See the recipe card below for printable instructions.Â
- Prepare. Rinse the rice until the water runs clear, then add it to the Instant Pot with the remaining ingredients.
- Cook. Secure the cover and cook for 4 minutes on high pressure, followed by 10 minutes of natural pressure release.
- Serve. Fluff the rice with a fork and serve.
Tips and Variations
These pointers will help you make sure your jasmine rice turns out perfect.
- Don’t skip the rinsing. Rinsing the rice before cooking helps remove any excess starch and ensures fluffy, separate grains of rice.Â
- Add flavorings. Before cooking, you can add in spices like cumin or turmeric; after cooking, stir in fresh herbs like minced cilantro or add a squeeze of citrus juice.
- Try different oil. Virgin coconut oil will add a subtle coconut flavor. You could also use butter for a little richness.
Proper Storage
- Refrigerator: Store leftover rice in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: Cooked jasmine rice can be stored in the freezer for up to 6 months. Let it thaw in the fridge before reheating.
- To reheat:Â To reheat, add a little water to the rice and microwave for 1-2 minutes or heat in a pan on the stovetop until warm. You can also use leftovers to make Thai Fried Rice.
Yield: 8 servings (generous 3/4 cup)
Serving Size: 0.75 cup
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Rinse 2 cups of rice in a mesh strainer until the water runs clear. Transfer it to the Instant pot with the water, salt and oil and stir gently just to combine.
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Cover and cook on high pressure for 4 minutes then let the pressure release naturally, for 10 minutes.
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Open the lid and fluff the rice with a fork.
Last Step:
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Serving: 0.75 cup, Calories: 174 kcal, Carbohydrates: 37 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 0.5 g, Sodium: 151 mg, Potassium: 53 mg, Fiber: 1 g, Sugar: 0.1 g, Calcium: 15 mg, Iron: 0.4 mg
