Instant Pot Jasmine Rice

Instant Pot Jasmine Rice is my go-to when I make any type of rice bowl for dinner, which is most often an Asian dish since Asian cuisine is my favorite! Jasmine rice is sticky when cooked and is grown mainly in Thailand, Cambodia, Laos, and Vietnam. This recipe works for Jasmine Rice AND any type of long-grain white rice!

If you like this, try my Instant Pot Bourbon Chicken, or Instant Pot Jasmine Rice (Pot-in-Pot)!

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The Ingredients

• Water
• Jasmine Rice

The Process

1. Add Rice, Rinse, and Strain

Measure and add your rice to the inner pot. You can add as much rice as you’d like as long as it doesn’t go above the halfway line on your inner pot. Next, rinse the rice. I like to rinse it directly in the pot and strain it by holding the rice with my hand but you can also use a sieve. Don’t skip this step!

2. Add Water

Next add the same amount of water as rice, a 1:1 ratio. I usually do 1 cup of rice and 1 cup of water. If you’ve used the finger measurement with a rice cooker/pot when making rice don’t try to do it here! It doesn’t work since the Instant Pot is closed and the water doesn’t evaporate. Make sure that you are using at least the minimum amount of water for the size of your Instant Pot. For a 6 quart it’s 1 cup, for an 8 quart it’s 2 cups so you would also need 2 cups of rice.

3. Pressure Cook and Natural Release

Find the pressure cook or manual button and set it to 4 minutes. When it’s done let it natural-release. Remember, it will take time to come to pressure, pressure cook, then natural release so it will really take at least 20-25 minutes.

4. Fluff and Enjoy

When the pressure has naturally released/the pin has dropped remove the lid, fluff the rice, and enjoy!

FAQ

Why do I need to rinse the rice?

Rinsing it washes away some of the starches and any debris that may be on the rice. It also adds just enough water to cook it in the Instant Pot without it sticking to the bottom or triggering the burn icon.

My rice is sticking to the bottom and/or triggered the burn icon.

Rice in the Instant Pot can be a struggle for some pots. I plan to do a whole blog post about troubleshooting but in the meantime, I would try spraying the bottom of the pot with oil before adding the rice, adding 1/8-1/4 cup more water, or doing the pot-in-pot method where the rice is in a separate container on a trivet in the Instant Pot. After cooking you should make sure to eat it within 20 minutes or so or it may start to harden on the bottom from the keep warm feature. Pot-in-pot is the most foolproof way to avoid sticking. I personally have never had an issue with the burn icon or rice sticking besides letting it sit in the Instant Pot for too long after cooking.

Also, make sure that you use the minimum amount of water for your size Instant Pot. 6-quart=1 cup, 8-quart=2 cups so you would need the same amount of rice.

How can I season my rice?

I usually eat Instant Pot Jasmine Rice under saucy meat so the rice is covered in yummy sauce. I sometimes will add sweet chili sauce, pepper jelly, salt/pepper, or furikake (which is a Japanese rice seasoning with seaweed, sesame seeds, and other seasonings.) I also love the rice on it’s own and think the subtly sweet flavor is delicious!

Can I freeze the leftovers?

I used to make my husband’s meal prep with this jasmine rice and would freeze it with meat and veggies. It froze well but to keep it from drying out when reheating it helps to add a wet paper towel over it and set the microwave to the defrost setting.

What size Instant Pot did you use to make this recipe?

I used a 6-Quart Duo Plus Instant Pot for the pictures in this blog post but I usually use a 3-Quart Duo Instant Pot.

Tools

• Instant Pot Duo Plus 6-Quart

You Might Like

• Instant Pot Jasmine Rice (Pot-in-Pot)
• Instant Pot Bourbon Chicken
• Instant Pot Korean Beef (Bulgogi)
• Air Fryer Salmon Bites

The Recipe

AuthorPaige

RatingDifficultyBeginner