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!
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.
Notes
Notes:
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.
Storage: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.