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Overhead photo of Instant Pot jasmine rice in a bowl on a wooden tray with a cloth napkin

Instant Pot Jasmine Rice

Jasmine rice made in the Instant Pot is tender and fluffy without ever being mushy. Not only that, it's totally hands-off and super quick. This is my favorite way to cook jasmine rice, and this method produces perfect rice every time.
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Yield:6

Equipment

  • Instant Pot or other pressure cooker
  • Fork

Ingredients

  • 1 cup dry, uncooked jasmine rice
  • 1 ½ cups water

Instructions

  • Rinse rice until water runs completely clear. Drain well.
  • Add 1 ½ cups water to Instant Pot, then add drained rice and stir well. Secure lid on Instant Pot, with valve in sealing position.
    Uncooked jasmine rice and water in Instant Pot
  • Set Instant Pot to Manual High Pressure for 8 minutes. When cook time is up, quick release pressure and carefully remove Instant Pot lid.
  • Let rice sit, uncovered, 2-3 minutes, then use fork to fluff rice. Serve rice immediately or transfer to another container until ready to serve.
    Fluffed rice in Instant Pot bowl

Notes

  • Rice: This method calls for dry, uncooked jasmine rice. Instant rice won't work here - it'll overcook.
  • Recipe: If doubling or tripling the recipe, be sure to increase the liquid appropriately.
  • Instant Pot: This recipe was tested and perfected using a 6-quart Instant Pot. Appliances vary from one to another, so you may need to make slight adjustments to this method depending on your specific InstantPot. If your rice comes out mushy, the cook time may be too long for your specific pressure cooker.
  • Clean Up: If, after transferring the rice to another container, some has stuck to the bottom of your Instant Pot pot, this trick will clean it up easily. Fill the pot ¼-⅓ of the way with water and a squirt of dish soap. Put pot back in Instant Pot and turn on Sauté mode with "more" heat. Let the soap-water mixture "cook" for 10 minutes or so. It'll loosen lots of the rice residue on its own, but you can use a silicone spatula to loosen it further if needed.
 
Recipe yields approximately 2-3 cups of cooked rice, or roughly 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 total servings. Actual macros may vary slightly depending on specific brands and types of ingredients used, as well as portion sizes.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving cooked rice | Calories: 113kcal | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 35mg | Total Carbs: 25g | Fiber: 1g | Sugar: 1g | Net Carbs: 24g | Calcium: 10mg | Iron: 1mg
Recipe By:Cheryl Malik