This easy Instant Pot Jasmine Rice recipe is foolproof and lets you make perfectly cooked rice in the pressure cooker in just a few minutes. Serve it as a quick side dish or as part of your main dish!
This pressure cooker jasmine rice tastes exactly like the kind you get at your favorite Thai restaurant — maybe even better. Once you learn to make rice in the Instant Pot, you won’t want to make it any other way!
Jasmine rice was the very first recipe I made in my new Instant Pot. I actually chose to make it because I figured it would be easy enough, and it wouldn’t be huge waste of time or money if I messed it up. I was completely new to the world of pressure cooking, and I wanted to play it safe.
I chose wisely. The rice was amazing, especially since I grew up on instant rice and never really mastered the art of cooking any other kind. The homemade pressure cooker version of jasmine rice was even better than what we got at our favorite Thai place!
At first, I followed the directions from the little recipe book that came with the Instant Pot. But then, I tweaked the basic recipe for Jasmine rice to make it even better. I like to serve this aromatic and very flavorful rice with Instant Pot Honey Curry Chicken, Salsa Verde Chicken, whole chicken, as well as in burrito bowls or burritos.
How to make jasmine rice in the Instant Pot
Making rice in the Instant Pot is super easy– no stirring or watching the pot needed. I definitely recommend rinsing it well before you add it to the pot, though. I bought a big fine mesh strainer, which really helps, and the rice won’t fall through.
Just measure the rice in a dry measuring cup, dump it in the strainer, and rinse it well. My daughter is now in charge of this part — She loves swirling the rice around under the water!
Next, I add the rice and a little salt to the pressure cooker. I also like to add some olive oil, too.
Ratio of water to rice
I use a ratio of 1 part rice to 1 part water — equal parts, or 1:1. Some recipes call for more water, but I think the texture is perfect when the ratio is equal — not too dry, not too gooey. It has just the right amount of stickiness so the rice won’t fall off of your fork.
How long do you cook jasmine rice in the electric pressure cooker?
The rice is done after a cooking time of 4 minutes and a natural release of 10 minutes. And that’s it, you guys! Perfect jasmine rice every time!
This is for 2 cups of jasmine rice, but the cook time is the same for 3 cups or 1 cup. Oh, as bonus, your house will smell amazing. Think of it as a natural air freshener!
Tips for making perfect jasmine rice in the Instant Pot
- Use a dry measuring cup to measure the rice evenly
- Use a fine-mesh strainer to rinse the rice before cooking
- Use a wet measuring cup to measure the water evenly
- Add a little olive oil or vegetable oil when cooking
Recipe for Instant Pot Jasmine Rice
Instant Pot Jasmine Rice
Ingredients
- 2 cups jasmine rice
- 1/2 teaspoon sea salt
- 2 cups water
- 1 teaspoon olive oil
Instructions
- Rinse the jasmine rice thoroughly in a fine-mesh strainer
- Add the rice to the inner pot of the pressure cooker, and sprinkle with sea salt
- Add the water, and swirl in the olive oil
- Cover with the lid, set the valve to sealing, and hit PRESSURE COOK for 4 minutes
- Allow a 10 minute natural release, then hit CANCEL, and turn valve to venting to release remaining pressure
- When pin drops, carefully open lid, stir rice, and serve
Video
Notes
Nutrition
I hope you enjoy this easy Instant Pot jasmine rice as much as we do!
Happy Cooking,
Sabrina says
It’s so easy in the instant pot! No excuse not to make it more often now!
Jen says
My kids love rice and having them help with the straining of it is such a great way to get them involved with making dinner.
Dee says
I love having my kids help in the kitchen! 🙂
Delaney | Melanie Makes says
This rice looks so fluffy!
Anna says
I love using my IP to cook rice! It’s perfect every time!
Dee says
Yes! I never worry that it won’t turn out well. 🙂
I Heart Naptime says
Looks so fluffy & yummy! Such a quicker way to make rice!
Des says
What a great side dish to serve with chicken, shrimp, or pork.
Abeer says
Such a delicious dish! Might cook this tomorrow night!
Dee says
Thanks, Abeer. I hope you like it!
Miz Helen says
I just pinned your delicious rice! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen
Cassandra Anderson says
You’re right! This literally comes out perfect! Rinsing kept it from sticking. 1:1 water to rice was right. I subbed 1/2 cup of water for chicken broth. Delish! Thank you!
Dee says
So glad you liked it, Cassandra. I need to try it with the broth next time! 🙂
Angela James says
I’ve never had my rice turn out this perfect! I honestly can say this recipe changed the way I will cook. I avoided making some dishes because of my failed attempts at rice. I appreciate your post!!
Dee says
Thank you so much, Angela! Since I got the IP, I’ve been making rice more frequently, too. 🙂
Christine says
This is my first time making something other than pot roast in the instantPot, so I made orange chicken and Jasmine rice. Getting ready to pull the rice out in about two minutes!! I’ll let you know how it is!!
Mary H says
After the recipe from the booklet that came with the IP turned out rather gummy and disappointing, I was on the hunt for a good jasmine rice recipe. This one turned out great! I used coconut oil instead of EVOO and it smelled and tasted delicious. Only question is if you change anything (water ratio or time) for cooking this pot-in-pot. Thanks!
Dee says
Thanks so much, Mary. Glad it worked for you! If you’re only cooking rice, the water to rice ratio and cook time would be the same for pot in pot, but you would need the additional water in the pressure cooker for it to function. If you’re cooking rice along with a main dish, you would need make sure the cook times are close. Otherwise, the rice would be overcooked. Hope this helps! 🙂
Cara says
Hello! Are you using high pressure or low pressure for 4 minutes?
Dee says
I use high pressure. I’ve never changed the settings. 🙂
Jo says
This is the best Instant Pot recipe for rice. I had tried other recipes and didn’t like the results.
Dee says
Thank you, Jo! So glad to hear you liked it! 🙂
Gail says
I’m not sure what you mean by wet and dry measuring cups? Are you referring to the rice cup that came with the instant pot? and the wet measuring cup meaning just any regular measuring cup?
Dee says
Typically, a dry measuring cup has a flat edge that you can scrape off excess rice or whatever you’re measuring. If you use a liquid measuring cup with a pour spout, you can fill it with the exact amount of water without spilling some. It’s not a huge deal, but it’s helpful in getting the right balance of water to rice so that it doesn’t turn out too soggy or too dry.
Tiffany says
How would I change the measurements and time if I’m wanting to make a 10 cup batch of rice?
Dee says
I haven’t done this, but you would still need a 1:1 ratio for the water and rice, so 10 cups water and 10 cups rice. For the oil, use 5 tablespoons and for the sea salt, use 5 teaspoons. The cook time should be the same. Hope this helps 🙂
Jolene says
I just purchased my instapot on Saturday and used it for the first time tonight. I made this recipe exactly as stated. It was PERFECT. It seems such a silly thing to get so excited over, but not only was it delicious and the perfect texture, but since it turned out great I now have confidence in using the instapot for more recipes. Thanks so much for such a great one!
Dee says
You’ve made my day, Jolene. Thank you so much — I’m thrilled that you liked it! 🙂
James says
Thank you for both the recipe and posting JUST the recipe! Few things are worse than having to wade through five pages of commentary just to figure out how to make rice in the Instapot…
Dee says
Thanks so much, James. I completely understand! 🙂
Ann says
Can you use this method to cook all rice or just jasmine?
I was happy to see you wash the rice well before cooking. So many demonstrating preparing rice on Facebook just pour it from the bag and cook. Thanks for sharing.
Dee says
Hi Ann. I always wash the rice. Some people say it doesn’t matter, but I like to. 🙂 You can use this method for any white rice, but I think brown rice takes longer.
Lisa says
Is the cooking time the same for 6 cups of jasmine rice? Thank you!
Dee says
Yes — The cook time is the same no matter how much you are making. 🙂
Gary A Sanchez says
So easy I just tossed my rice cooker!
Dee says
That’s awesome, Gary! I use my Instant Pot more than any other appliance. 🙂
Jennifer says
Worked great! I have a separate pan that can sit on a rack above another meal in the pressure cooker. Cooked both the jasmine rice and the butter chicken in the same pressure cooker for 5 minutes and I had the whole meal in the one pot!
Dee says
Thanks for sharing! Now I’m craving some butter chicken! 🙂
Tori says
My instant pot has a ‘Rice’ setting….. do I use that setting or just set it to ‘pressure cook’? The ‘Rice’ setting timer defaults to 12 minutes, which I could change, but not sure what to do….
Dee says
Mine has the rice setting, but I always hit Pressure Cook. It’s perfect this way. 🙂
Shari says
This rice came out perfect! Thank you for the great recipe.
Dee says
Awesome — so glad you liked it! Thanks so much!
U. Le says
I just got my DUO-6QT yesterday. I tried a jasmine rice recipe from a different website the first time. I used chick broth for flavor so omitted the salt. The only difference between your recipe and the 1st one I tried was cooking time. I did 3 mins on manual and NPR for 10 mins- rice was too hard/under-cooked for my tastes. Did manual on 4 mins and NPR 10 mins as written in your recipe. Much better but I had some scorching along the bottom (very minimal). I did use a dash of olive oil and lightly swirled during prep. I did not measure out 1 tsp exactly. Do you think this could be the culprit? Or do you think the chicken broth causes scorching? I’m starting to think rice may not be the best thing to cook in this lol. I already own a rice cooker so I’m leaning towards keeping it at this point.
Dee says
We make rice in the IP all the time and love it! I think maybe there was a little residue from the last batch on the bottom of your pot, and that may have caused the scorching. I’ve heard that some of the newer pots are super sensitive this way. So, don’t give up on rice! But, I’d keep the rice cooker in case you want to use it for sides while you make a main dish in the pot. 🙂