Tired of trying to get the cooking time and water to rice ratio just right to make Instant Pot Jasmine Rice? My today’s post covers everything you need to know to make irresistible, fluffy, perfect, jasmine rice right in your electric pressure cooker in just 15 minutes! Serve it as a side dish or as part of your main dish!
Homemade jasmine rice tastes better than your favorite Asian/Thai restaurant. Once you learn to make rice in the Instant Pot, you won't want to make it any other way!
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I love to make Jasmine Rice in the instant pot, because
- super easy to make
- the perfect result every time
- vegan and gluten-free
- pairs well with any stir fry or Thai curries
- no more uncooked, burnt or gummy rice
- it’s slightly sticky and soft like Chinese take-out restaurant.
Making this rice in the instant pot is a completely hands-free job. You'll love how you don't need to wait for the water to boil or stir the rice like you would cooking it in a regular pot. Just set it and come back to perfect pressure cooked rice every single time.
To make perfect Jasmine rice in a pressure cooker, it is important to use the right quantity of water and the cooking time. These both are the utmost important factors.
Ingredients required to make this recipe –
- White Jasmine Rice
- Salt
- Water
How to make Instant pot jasmine rice? Step by step process –
Wash rice with water using a fine-mesh strainer very well. Drain them very well.
Now add washed rice, salt, and water in the pot. (Photo 1 to 3)
Cover the instant pot with the locking lid. Set the vent valve on the sealing position. (photo 4)
Press the manual/pressure button and set the timer for 5 minutes under high pressure. (Photo 5)
Once the cooking time is done, let the pressure release naturally for 10 minutes and quickly release the remaining pressure. (Photo 6)
Open the lid and fluff the rice with a fork.
Enjoy it with any Thai curry or stir fry like Orange broccoli tofu.
Notes, pro-tips, and quick FAQS
- I highly recommend rinsing the rice well before you add it to the pot. It makes a huge difference. Rinsing rice before cooking removes some of the starchy residues and will prevent that gummy texture.
- Use a fine-mesh strainer to rinse the rice before cooking.
- I have tried this recipe in my 3qt and 6qt instant pot with the same measurement and cooking time. I would go ahead and make at least two cups minimum in 8qt IP.
- The cooking time and water ratio is for white jasmine rice. if you are using brown rice then water ratio and cooking time will change.
- If you don’t prefer to add salt, skip it.
- I have used this method for up to 3 cups of jasmine rice, and it comes out perfect every time!
- Try using broth or stock instead of water for added flavor.
- For deeper flavor to the jasmine rice, you can also roast them in some oil or butter.
Can you freeze Jasmine rice??
Yes, you can! However, the sooner you freeze the rice after you’ve prepared it the better. Store it in Ziploc bags. The rice stays good in the freezer for up to a month.
How to reheat the Jasmine rice?
Reheating Jasmine Rice is very simple. First, thaw the rice for about an hour at room temperature if it was in the freezer.
Add a tablespoon of water to the rice and reheat it in the microwave in 30-60 second intervals until it’s heated through.
Do I need to soak the rice before cooking it?
No, There is no need to soak the rice before pressure cooking it.
Recipes to Enjoy with Instant Pot Jasmine Rice –
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Instant Pot Jasmine Rice
Method
- Wash rice with water using a fine-mesh strainer very well. Drain them very well.
- Now add washed rice, salt, and water in the pot.
- Cover the instant pot with the locking lid. Set the vent valve on the sealing position.
- Press the manual/pressure button and set the timer for 5 minutes under high pressure.
- Once the cooking time is done, let the pressure release naturally for 10 minutes and quickly release the remaining pressure.
- Open the lid and fluff the rice with a fork.
- Enjoy it with any Thai curry or stir fry like Orange broccoli tofu.
Nutrition
Notes
- I highly recommend rinsing the rice well before you add it to the pot. It makes a huge difference. Rinsing rice before cooking removes some of the starchy residues and will prevent that gummy texture.
- Use a fine-mesh strainer to rinse the rice before cooking.
- I have used this method for up to 3 cups of jasmine rice, and it comes out perfect every time!
- I have tried this recipe in my 3qt and 6qt instant pot with the same measurement and cooking time.
- I would go ahead and make at least two cups minimum in 8qt IP.
- I have made this recipe with white Jasmine rice. Brown jasmine rice will have a longer cook time.
- If you don’t prefer to add salt, skip it.
- Try using broth or stock instead of water for added flavor.
- For deeper flavor to the jasmine rice, you can also roast them in some oil or butter.
Can you freeze Jasmine rice??
Yes, you can! However, the sooner you freeze the rice after you’ve prepared it the better. Store it in Ziploc bags. The rice stays good in the freezer for up to a month.How to reheat the Jasmine rice?
Reheating Jasmine Rice is very simple. First, thaw the rice for about an hour at room temperature if it was in the freezer. Add a tablespoon of water to the rice and reheat it in the microwave in 30-60 second intervals until it’s heated through.Do I need to soak the rice before cooking it?
No, There is no need to soak the rice before pressure cooking it.Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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