If you’re looking for fluffy rice, the secret is the technique. If you’re looking for fast rice, the secret is the tool. But if you’re looking for both, the secret is in this Instant Pot Jasmine Rice recipe. This aromatic favorite is the perfect accompaniment for a host of Asian-inspired dishes. Follow along step-by-step for guaranteed results that work with any long-grain varietal.
Like Janet (Miss Jackson, if you’re nasty) said, “Control – I like to have a lot.” So believe me when I say it took several hot minutes before I was willing to give up the grains to anything other than my trusty stovetop and pan. They are not for the faint of heart.
There’s a reason things like rice, oatmeal and grits come in the “instant” variety. Popping a packet of Quaker in the microwave is not the same as gauging the balance of steel cut oats to water over a hot burner. Same goes for rice (and we aren’t even getting started on risotto here).
I spent many, many formative kitchen minutes watching rice cook – testing and tasting and fluffing along the way – until getting it right became sense memory. So yeah, I was loathe to part with my hard won skills to the same machine I have come to love and trust for so many other dishes.
However, after significantly fewer test runs, I am pleased to share this culinary “trust fall” exercise with you, Reader. I hope it serves you as well as it’s served me. (And if it also causes you to invest in a second inner pot, then my deepest condolences to your stimulus check.)
What is Jasmine Rice?
This fragrant long-grain rice varietal from Southeast Asia is a well-known – and used -staple in many regional dishes. Its long, firm grains are slightly stickier than long-grain white rice, but still able to resist clumping and stay fluffy when cooked properly.
How to Cook Rice in an Instant Pot
Firm, fluffy, and fragrant, Instant Pot Jasmine Rice will definitely inspire you to broaden your culinary horizons at home. No quality sacrificed for efficiency here – it comes out the perfect companion for curries, stir-fries, and bowls every time!
- Rinse the rice well to remove the starchy outer coating (for perfect FLUFFY rice!).
- Transfer the rinsed rice to the instant pot, then sprinkle with kosher salt.
- Add water or broth, then gently swirl the inner pot.
- Program to HIGH for 5 MINUTES. Allow the pressure to release naturally for at least 5 minutes (this will prevent the rice from sticking). I often allow the pressure to release completely naturally.
- Optional: add butter (1 tbsp per 1 cup rice), then place the lid over the pot until the butter melts.
- Fluff the rice with a fork or rubber spatula, tossing gently until the butter is evenly distributed.
Tips for making this recipe perfectly
- Rinse thoroughly. Run water over the rice, shaking the strainer frequently to move the rice around, until the rinse water runs clear.
- Measure accurately. You’ll need 1 cup water for every 1 cup of rice.
- The recipe easily doubles or triples.
- For more minerals or a very slightly seasoned rice, use bone broth instead of water.
Frequently asked questions
Set the cook time for 5 minutes; for overall timing, add 10 minutes to come to pressure and another 5 minutes for natural release at the end. (Total: approximately 20 minutes)
The ratio for white, long grain rice is always 1:1, or equal parts rice and water by volume.
Nope! I always use the manual pressure setting on high for 5 minutes. The cook time is quicker, and the rice comes out perfect every single time.
1 cup of dry jasmine rice yields approximately 3 cups cooked rice, for a serving size of 3/4 cup cooked rice per person. Double or triple the uncooked rice as needed.
How to Use Instant Pot Rice
- Teriyaki Salmon Lettuce Wraps
- Instant Pot Chicken Curry
- Slow Cooker Korean Beef
- Healthy Chicken Stir Fry
- Ground Beef Keema Curry
Did you make this instant pot jasmine rice? I’d love to know how it turned out! Leave a comment and a rating below.
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- Fine mesh sieve
- 1 c jasmine rice
- 1 c water, or broth
- 1 tsp kosher salt
- 1 tbsp butter, optional
- Place the rice into a fine mesh sieve. Rinse the rice under cool running water, tossing frequently, until the water runs clear. Transfer the rice to the inner pot of an Instant Pot.
- Add the salt (start with 1/2 tsp if you are sensitive to sodium), then pour in the water. Gently swirl the pot so that the rice settled into an even layer.
- Secure the lid, and turn the pressure valve towards "Sealing". Program to HIGH pressure for 5 minutes. It will take about 8 minutes for the pot to come to pressure.
- Once the timer goes off, allow the pressure to release manually for at least 10 minutes, then release any remaining pressure manually by turning the valve from "Sealing" to "Venting". Unlock the lid, then open away from you to allow the steam to escape safely.
- Add the butter, if using, then place the lid on the pot for 1-2 minutes, or until the butter melt.
- Gently toss the rice using a wood spoon or rubber spatula until fluffed. Serve warm.