This Instant Pot Jasmine Rice recipe is a fool-proof, hands-off way to cook rice in under 30 minutes! It results in perfectly soft and fluffy rice that creates the perfect base for a number of different recipes!
Table of Contents
- What is jasmine rice?
- Ingredients for instant pot jasmine rice:
- How to make instant pot jasmine rice
- Do you have to rinse the rice?
- What is the ratio of water to rice for jasmine rice?
- Tips and tricks for making instant pot jasmine rice
- Serving suggestions
- How to store leftover rice
- Instant Pot Jasmine Rice Recipe
I love any and all instant pot recipes. They’re so easy to throw together, quick to cook (instant, if you will 😉), and make for easy cleanup since they’re usually one-pot recipes!
Well, I’ve decided that one of the best things to cook in the instant pot to make your life easier is rice. I’ve already made brown rice in the instant pot, so I wanted to come up with a white rice option as well. Enter this instant pot jasmine rice. Trust me – you’ll never go back to stovetop rice!
Toss rice, salt, and water into the pot, set the timer, walk away, and come back to perfectly cooked rice!
No waiting for the water to boil, no stirring, no watching the pot…making rice in the instant pot is a totally hands-off way to getting perfectly cooked rice. Plus, while it’s cooking, you can prep the rest of your meal!
What is jasmine rice?
Jasmine rice is a long-grain white rice that’s grown in Asia, particularly Thailand, and used in cooking all across Southeast Asia. It has a soft, fluffy texture, a nutty and slightly sweet flavor, and releases a fragrant floral aroma as it cooks.
Ingredients for instant pot jasmine rice:
You just need three simple ingredients for this recipe!
- Jasmine Rice: make sure to thoroughly rinse the rice with cold water to rid it of any excess starch.
- Water or Broth: use water if you want the flavor of jasmine rice to really stand out. Use broth if you want to add more flavor to the rice.
- Salt: if you’re using broth instead of water, you’ll want to reduce the amount of salt you use. Remember, you can always add more but you can’t take any out!
How to make instant pot jasmine rice
This recipe is a fool-proof, hands-off way to cook jasmine rice in under 30 minutes!
- Rinse the rice: Place dry Jasmine rice into a large mesh strainer, then rinse thoroughly under cold water for a couple of minutes, stirring to make sure you get all the rice.
- Combine all ingredients: place the rinsed rice into your instant pot, then add in the water or broth and salt. Spread the rice into an even layer on the bottom of the pot.
- Cook the rice: Place the lid on the instant pot, select Manual or Pressure Cook, and cook on high pressure for 3 minutes. After the cook time is up, let the pressure naturally release, then serve as desired.
Do you have to rinse the rice?
Yes! Rinsing the rice removes the excess starch which results in rice grains that are more separate, rather than mushy or gummy.
As you rinse the rice, make sure you stir it around to make sure all the grains are clean. I recommend rinsing until the water runs clear.
What is the ratio of water to rice for jasmine rice?
The rule of thumb for jasmine rice is a 1:1 ratio of water to rice. So for this recipe, that means one cup of water and one cup of rice. It results in perfectly cooked rice that’s soft and fluffy but not mushy!
Tips and tricks for making instant pot jasmine rice
- If you’re using broth, you may want to lessen the amount of salt you add.
- To add more flavor to your rice, try adding a splash of lemon juice, fresh herbs such as cilantro or parsley, or a little bit of butter. You could also sauté garlic or onion in the instant pot before you cook the rice to add flavor and a little extra texture.
- If you’re using an 8 quart instant pot, I recommend doubling the recipe to ensure there’s enough liquid.
- Want to use a different rice? Check out my instant pot brown rice instead!
Jasmine rice is super versatile, so it makes a great base for a number of different recipes! Here are a few of my favorites:
How to store leftover rice
Leftover cooked rice will last in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.
To reheat, thaw in the fridge if frozen, then microwave to warm.
Pin this recipe to save for laterPin this recipe to your favorite board
Instant Pot Jasmine Rice
- 1 cup white Jasmine rice
- 1 cup water or broth
- 1/2 teaspoon salt *reduce if using broth
- Place dry rice in a large mesh strainer and rinse thoroughly under cold water for a couple of minutes, stirring the rice while rinsing to ensure all grains are clean.
- Place rinsed rice in a 6 quart Instant Pot (*double the recipe if making in an 8 quart to ensure enough liquid is used) and add water or broth and salt.
- Spread rice into an even layer on the bottom of the Instant Pot.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 3 minutes.
- It will take 5-10 minutes to come to pressure and begin counting down. When the cook time is up, turn the Instant Pot off (hit cancel or unplug) and let sit until pressure has completely naturally released (the silver pin will drop and the valve will move easily), or at least 10 minutes.
- Remove the lid and serve.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel