Learn how to cook jasmine rice in the Instant pot rice that comes out fluffy and perfectly cooked every time! So much easier than cooking it on the stove and even better, you don’t have to babysit the pot! Great for large batches for meal prep too!
Why this recipe works:
- Using the instant pot to cook jasmine rice is so simple. There are only 3 steps to this entire process and it produces perfectly cooked rice every time!
- Get the instructions for how to cook brown jasmine rice or white jasmine rice in the instant pot!
- Jasmine rice is perfect for meal prep, it doesn’t get hard in the fridge like traditional rice and it pairs well with any cuisine! Once you try jasmine rice, you aren’t going to want to eat any other rice!
- Jasmine rice is an inexpensive side dish that can easily be transformed! Serve it with curry, add chimichurri or pesto directly to the rice to make it pair with Mexican or Italian dishes!
What is jasmine rice?
Jasmine rice is grown primarily in Thailand, Cambodia, Laos and Vietnam. It is a long-grain rice that has a soft, sticky texture when cooked (especially white jasmine rice). It has a slight sweet flavor when cooked and is often paired with curry or other spicy dishes.
You can find jasmine rice in most grocery stores in the rice section of the store. Usually it’s easy to find white or brown jasmine rice in most traditional grocery stores.
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What are the benefits of making jasmine rice in the instant pot?
When you cook jasmine rice in the instant pot some of the benefits are that you don’t have to babysit the pot. There is no need to watch the pot to make sure it doesn’t boil over. Essentially, you can set it and forget it (which makes it great for meal prep). There is not worry about the rice burning either (just make sure you turn off the “keep warm” setting.
How to make jasmine rice in the instant pot:
There are 3 steps to making jasmine rice in the instant pot:
Step 1: Rinse the jasmine rice. To do this I like to actually cover it in hot water and use my hands to stir the rice/water to help get the starchy coating off the rice. Drain the water through a mesh strainer and repeat 1-2 times until you notice the water is no longer cloudy.
Step 2: Add the rice to the Instant Pot with water and a neutral oil (avocado oil, olive oil, coconut oil).
Step 3: Cook the rice on low pressure and allow the rice to naturally release.
What are the differences between cooking white jasmine rice and brown jasmine rice?
Brown jasmine rice still has the tough hull on the rice kernels. This tough exterior requires more time to cook and more water to get the same fluffy texture.
How to cook White Jasmine Rice in the Instant Pot:
White jasmine rice has a water to rice ratio of 1.25 cups of water to 1 cup of rice. It requires 8 minutes of cooking on low pressure and a natural release. In total this rice takes about 25-30 minutes to cook from start to finish (depending on how quickly your Instant Pot comes up to pressure).
How to cook Brown Jasmine Rice in the Instant Pot:
Brown jasmine rice has a water to rice ratio of 1.5 cups of water to 1 cup of rice. It requires 15 minutes of cooking on low pressure and a natural release. In total this rice takes about 35-40 minutes to cook from start to finish (depending on how quickly your Instant Pot comes up to pressure).
Why do you add oil to the rice before cooking?
Adding oil to the rice helps create a better texture of rice after cooking. It keeps the rice from sticking together so much.
Why is it recommended to rinse the rice before cooking?
Jasmine rice has a very starchy coating on the outside of the rice (white rice has more). This starch can often foam up in the instant pot and clog the release valve, making clean up very difficult.
Also if you do not rinse the rice, you will notice that the texture of the rice is very gummy after cooking.
I personally prefer the end product after rinsing!
Can you make extra jasmine rice for later?
Yes! Jasmine rice actually refrigerates and freezes very well. Unlike the rice you may get from your local Chinese pick-up, jasmine rice does not get hard when stored in the fridge. It keeps its tender texture and can be eaten cold or warm after refrigerating.
You can also easily freeze extra jasmine rice for later use. Let the rice cool down to room temperature or cool in the fridge. After cooled, divide the rice into single servings or in larger quantities in a freezer safe container. I love to use silicone freezer bags to store individual servings for quick lunch or dinner side dishes!
How much cooked rice does one cup of dry Jasmine rice make?
Usually one up of dry rice will make between 2 ½ and 3 cups of cooked rice.
Tips on making jasmine rice in the instant pot:
Making jasmine rice in the instant pot is super simple. However there are a few things to consider.
- When I measure rice and water, I use the same measuring cup. I find that using dry measuring cups is best for consistency.
- If you have a large Instant Pot (8 quart), you will likely need to make at least 2 cups of dry rice or you will get a burn error before the Instant Pot comes up to full pressure.
- If you need to make a large batch (more than 4-5 cups of dry rice at once), make sure your Instant Pot can handle that amount of rice and water. Remember, you shouldn’t fill your instant pot past the fill line in the inside of the Instant pot. If you are unsure, it’s better to do 2 batches of rice.
- When you first open the instant pot lid after cooking and all the pressure has been released, the rice will look dense and may even been a little watery. Fluff the rice with a fork and put the lid back on for a minute or two. You will notice the extra water is quickly absorbed after fluffing.
Troubleshooting cooking Jasmine Rice in the Instant Pot:
- Rice is mushy or sticky: You likely used too much water. Take the lid off the instant pot and press the keep warm button. Cook for 15-20 minutes, stirring occasionally.
- Hard or chewy rice: not enough water or didn’t cook long enough. Put in more water (start with ½ cup), turn on the “keep warm” button and put the lid back on the instant pot. Let the rice cook for 15-20 minutes covered. Check after 10 minutes and if all the liquid has been absorbed and the rice is still hard add another ¼ cup.
- Watery rice: This is usually because you used too much water. You can drain the excess water using a mesh strainer or you can turn on the instant pot using the “keep warm” function, take off the lid and let some of the water cook off, stirring occasionally for 15-20 minutes.
What are some ways to season jasmine rice?
- Instead of water, you can use vegetable broth, chicken broth, bone broth to cook the rice in.
- After cooking, stir in fresh herbs, pesto, chimichurri sauce, creamy cilantro avocado dressing or your favorite sauce for more flavor.
- Add spices to the water before cooking like:
- Smoked paprika, chili powder, cumin for a Mexican twist
- Italian seasoning or herbs de provence for an Italian twist
- Sesame oil, sauteed ginger and garlic for an Asian twist
What to eat with Instant Pot Jasmine Rice
- 10 minute taco chicken
- 10 minute ranch chicken
- Air fryer salmon
- 10 minute Italian chicken
- Creamy kale
- Slow Cooker Balsamic Beef
What do you need to make this recipe?
Instant Pot Jasmine Rice
Recipe Video
Ingredients
White Jasmine Rice
- 2 cups white jasmine rice
- 2.5 cups water
- 1 tbsp avocado oil - or olive oil, coconut oil
Brown Jasmine Rice
- 2 cups brown jasmine rice
- 3 cups water
- 1 tbsp avocado oil - or olive oil, coconut oil
Instructions
White Jasmine Rice
- Rinse the jasmine rice in the insert of the instant pot. Use your hand to stir it around, trying to get off as much of the starch as possible. Strain the water through a mesh strainer. Repeat once or twice until the water runs clear.
- Add the rinsed jasmine rice, water, and avocado oil to the metal insert in the Instant Pot.
- Put the lid on the instant pot and set to low pressure for 8 minutes. Make sure to close the valve to "sealing" at the top.
- After the instant pot is done cooking, allow the pressure to naturally release (this takes about 15 minutes).
- Fluff the rice with a fork and allow to sit for 1-2 minutes after cooking to absorb excess liquid.
Brown Jasmine Rice
- Rinse the jasmine rice in the insert of the instant pot. Use your hand to stir it around, trying to get off as much of the starch as possible. Strain the water through a mesh strainer. Repeat once or twice until the water runs clear.
- Add the rinsed jasmine rice, water, and avocado oil to the metal insert in the Instant Pot.
- Put the lid on the instant pot and set to low pressure for 15 minutes. Make sure to close the valve to "sealing" at the top.
- After the instant pot is done cooking, allow the pressure to naturally release (this takes about 15 minutes).
- Fluff the rice with a fork and allow to sit for 1-2 minutes after cooking to absorb excess liquid.
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Notes
- Making jasmine rice in the instant pot is super simple. However there are a few things to consider.
- When I measure rice and water, I use the same measuring cup. I find that using dry measuring cups is best for consistency.
- If you have a large Instant Pot (8 quart), you will likely need to make at least 2 cups of dry rice or you will get a burn error before the Instant Pot comes up to full pressure.
- If you need to make more than 4-5 cups of dry rice at once, make sure your Instant Pot can handle that amount of rice and water. Remember, you shouldn’t fill your instant pot past the fill line in the inside of the Instant pot. If you are unsure, it’s better to do 2 batches of rice.
- When you first open the instant pot lid after cooking and all the pressure has been released, the rice will look dense and may even been a little watery. Fluff the rice with a fork and put the lid back on for a minute or two. You will notice the extra water is quickly absorbed after fluffing.
| White Rice (cups) | Water (cups) | Cooking Time | Brown Rice (cups) | Water (cups) | Cooking Time |
| 2 | 2.5 | 8 minutes low pressure, natural release | 2 | 3 | 15 minutes low pressure, natural release |
| 2 1/2 | 3 1/8 | 8 minutes low pressure, natural release | 2 1/2 | 3 3/4 | 15 minutes low pressure, natural release |
| 3 | 3 3/4 | 8 minutes low pressure, natural release | 3 | 4.5 | 15 minutes low pressure, natural release |
| 3 1/2 | 4 1/3 | 8 minutes low pressure, natural release | 3 1/2 | 5 1/4 | 15 minutes low pressure, natural release |
| 4 | 5 | 8 minutes low pressure, natural release | 4 | 6 | 15 minutes low pressure, natural release |
Nutrition Information
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