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4.45
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25 minutes mins
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By: Rachel GurkPosted: 06/07/2018
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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!
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 thischicken 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.
Love 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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Instant Pot Jasmine Rice
4.45 from 470 votesPrep Time: 5 minutes mins
Cook Time: 5 minutes mins
Additional Time: 15 minutes mins
Total Time: 25 minutes mins
9 servings
Print Rate Recipe
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!
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.
Nutrition Information
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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Michele says
Mine came out perfect and I was doubtful. 1.5C of each. I sprayed the inside with avocado oil first to prevent stickingReply
Rachel Gurk says
Thank you for leaving a review! I’m glad it turned out well for you!
Reply
Cynthia Stafford says
Came out perfectly!Reply
Rachel Gurk says
So glad to hear it!
Reply
Christina says
I made this last night and I followed your instructions to the T. My entire family loved it! It didn’t burn at all it came out perfect. I will never make rice any other way ever again. Thank youReply
Rachel Gurk says
That’s great to hear! Thank you for the review!
Reply
Shyla Stanford says
My go to recipe! I make this recipe once a week (or just about). My rice turns out perfect every time. Thank you.Reply
Rachel Gurk says
That makes me so happy! Thank you for leaving a review!
Reply
Kala Frazier says
Used 3:3 ratio, 1 T butter, 5 min cook time with 10min natural release. Seal on IP is good. Rice was super sticky. Tried twice with same results.Reply
Rachel Gurk says
Did you rinse your rice? And if so, was it drained thoroughly? Are you using a dry measuring cup for the rice and a liquid measuring cup for the water?
Reply
Jim says
Not good, burn warning at the 4 min mark, very gummy, little brown on the bottom.
3 cups jasmine rice, just over 3 cups water, tsp salt, tbsp olive oil.
5 min high pressure, 10 min natural, and released rest of the pressure after that.
Instructions on the rice bag calls for 4 1/2 c of water for 3 c rice.Reply
Rachel Gurk says
It sounds like your Instant Pot isn’t sealing well. Make sure to check your rubber ring, and if your IP has a valve you need to turn to seal, make sure you do that. If the IP didn’t seal, or took too long to seal, it would cause the things you’ve mentioned here because too much water escapes before it seals (gummy, brown, burn notice). I’ve made this recipe more times than I can count and it turns out perfectly every time.
Reply
Nikki says
My jasmine rice bag has ratio of 1 cup of rice to 1 1/2 cup of liquid. Should I use the 1:1 ratio because it’s instapot or should I use the ratio listed on the bag?
Reply
Rachel Gurk says
Use the directions on the recipe – 1:1.
Reply
joyinvanity says
Help, please? I have an 8-quart instant pot. The food burn warning came on before it even got to the cooking time. Tips?Reply
Rachel Gurk says
Hmm… did you have enough water in it? Was the rubber ring firmly placed and the valve turned to seal?
Reply
Deb says
Super easy, no burn notice, Rice came out perfect; fluffy & separated. Even my husband, who never cooks made the prefect rice! I used chicken bone broth as my liquid. Yummy! Will make again! But I’d like to suggest putting the recipe closer to the top & comments afterwards, too much to read.Reply
Rachel Gurk says
Thanks for your feedback! The comments are after the recipe. If you use the jump to recipe button at the top of the post, it will bring you directly to the recipe.
Reply
Trisha says
Today was my second time making this. First time I had the “keep warm” on and I got the “burn” notification after the 5 minutes was up, but the rice still turned out ok, just a little sticky. This time I turned off “keep warm” and got the “burn” message before the timer even started and the rice isn’t fully cooked. I’ve added more water and transferred pots and still am getting the “burn” message.Reply
Rachel Gurk says
Hmm, that’s strange. Is your Instant Pot sealing correctly?
Reply
Paul says
Can I check whether the “keep warm” should be on or off???
Reply
Rachel Gurk says
You can leave it on for 20-30 minutes, but it shouldn’t be left for a long amount of time.
Reply
Steve says
Are you measuring in cups or the cup that came with the instant pot? May make a difference, especially in water volume.Reply
Rachel Gurk says
I use a dry measuring cup for the rice and a liquid measuring cup for the water. I don’t use the cup that came with the Instant Pot for anything.
Reply
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