Instant Pot Jasmine Rice that is fluffy, aromatic, and perfectly cooked in just 3 minutes, making a quick and easy gluten-free side dish for your meats, like this Thai slow cooker chicken satay. Plus, find out the right ratio of jasmine rice to water to make tender rice.
What is Jasmine Rice?
Jasmine is a variety of long grain rice cultivated primarily in Thailand, Cambodia, Laos, and Southern Vietnam.
It has a moist and soft texture when cooked, with a slightly sweet flavor and a fragrance reminiscent of pandan and popcorn.
When cooked, the grains naturally cling together and are somewhat sticky, although they are less sticky than glutinous rice.
It has become well known all over the world because it is fragrant, and also due to the rising popularity of Thai cuisine.
There are several varieties, including brown and white jasmine rice.
Ingredients and Substitutions
Making jasmine rice in the Instant Pot is easy, requiring less than 5 ingredients.
Jasmine Rice – We use the white variety, which cooks in just 3 minutes in the pressure cooker. But if you prefer to use brown jasmine rice, increase the time to 20-22 minutes.
Water– if you desire, you may use a vegetable broth or stock, although the rice itself is already flavorful enough that it really only requires just plain water.
Salt – you may skip this if you use a broth instead of water. Use about 1 teaspoon per cup of dried rice, or less if you add broth instead of water.
Vegetable oil – I use about 1 tbsp of oil per cup of dried rice, especially before cooking, because it helps to keep the individual grains less sticky while cooking. You may replace vegetable oil with butter or even coconut oil, easily producing coconut jasmine rice.
Rinsing and Cooking Jasmine Rice
You do not have to soak the rice before cooking, yet rinsing is key to remove most of the starchy outer layer. That will help to produce fluffy and less sticky rice.
Rinse the uncooked grains either in a fine strainer or mesh under running cold water, or in a bowl with water just until the water is no longer cloudy. This will remove most of the starch and will make less sticky rice.
Make sure to then cook the jasmine rice according to the time stated in the recipe and also according to its variety and the used device.
How much cooked rice does 1 cup of dried rice make?
One cup of dried white or brown jasmine rice yields about 3 cups of cooked rice.
How long to cook jasmine rice in the Instant Pot?
It depends on the variety of the rice, as follows:
Pressure cooker jasmine rice (white) cooks in about 3 minutes.
Instant Pot jasmine rice (brown) takes around 20-22 minutes on high pressure.
Note: If you are making rice cooker jasmine rice, it will take about 15 minutes to cook, a similar timeframe as when cooking it on the stovetop.
What is the rice to water ratio?
For every 1 cup of dried jasmine rice cooked in the Instant Pot, you will need 1 ¼ cups of water.
But if you are making the rice on the stovetop, you will need 1 ½ cups of water for every 1 cup of dried rice. And if in the microwave, use about 1¾ cups of water per cup of rice.
As you can see, Instant Pot jasmine rice requires less water than when cooking on the stovetop or in a rice cooker or microwave.
What setting do I use?
It depends on the model of your pressure cooker. You may use either the manual setting or press the rice button. Either way, adjust the time manually for 3 minutes (white rice) or 20-22 minutes (brown rice).
Find out how a pressure cooker works and get our cooking charts!
How to cook Instant Pot Jasmine Rice
STEP 1 (RINSE): To make perfect jasmine rice in the Instant Pot, add the rice to a bowl with just enough cold water to cover the rice. Then rinse it several times until the water becomes clear, and drain.
Soaking is not necessary!
Note: less water is needed to cook the best jasmine rice in the pressure cooker.
STEP 2 (COOK): Add rinsed and drained rice to the Instant Pot and pour the water in. You will need 1 ¼ cups of water to every 1 cup of dried rice.
Stir in the salt and the oil. Lock the lid, turn the valve to sealing, and cook on high pressure for 3 minutes. Depending on your model, you may have to either use the manual function or press the rice button and adjust the time manually.
It takes about 6 minutes for the pressure cooker to come to pressure.
STEP 3 (RELEASE PRESSURE): When the cook time comes to an end, wait for 5 minutes and then do a quick release.
Then fluff the Instant Pot jasmine rice with a fork and serve while it is hot.
Stovetop Jasmine Rice (Alternative Method)
To cook jamsine rice on the stovetop instead, use 1 ½ cups of water for every 1 cup of dried rice.
Rinse the rice with enough water to cover until the water is no longer cloudy. Drain!
Then, bring the water to a boil and stir in the rice, salt, and oil. Cover the pan and reduce to medium-low. Cook for 15 minutes or until ‘al dente’. Fluff the rice with a fork and enjoy!
Microwave Jasmine Rice (Alternative Method)
Place 1 ¾ cups of water for every 1 cup of dried rice into a microwave-safe bowl. Stir in the salt and oil and cover.
Cook for on high for 5 minutes, then stir and reduce setting to 50% power and microwave for an additional 7-10 minutes.
Let stand for 5 minutes and fluff the rice with a fork.
You may adjust the time according to your microwave power. The time stated above is for 1200 Watts microwaves!
Tips for Instant Pot Jasmine Rice
Make sure to rinse the rice in water until it turns clear. This will help the rice to be less sticky!
Follow the water to rice ratio which is 1 ¼ cups of water for every 1 cup of uncooked rice.
Use oil or butter to make less sticky jasmine rice, and use salt to season it. One (1) tablespoon of oil or butter and 1 teaspoon of salt for every cup of dried rice are the ideal ratios, but you can adjust them according to your needs and wants.
Cook the rice according to the variety used: 3 minutes for white and 20-22 minutes for brown rice.
Let the rice sit in the Instant Pot for 5 minutes before doing a quick release.
Instant Pot jasmine rice is less clingy than glutinous rice but more sticky than Instant Pot basmati rice. That is why you can even use chopsticks to eat the rice, although it is not customary in Thailand where chopsticks are reserved for noodles like these Thai noodles stir-fry.
Store Thai jasmine rice in an airtight container in the fridge for up to 4 days. You may freeze it for up to one month as you can see in our easy freezer meals chart.
More Instant Pot Recipes to Pair Rice With
PIN & ENJOY!
Instant Pot Jasmine Rice
- Instant Pot or pressure cooker
- 1 cup dried jasmine rice
- 1 ¼ cups water
- 1 tsp salt decrease the amount if you use broth instead of water
- 1 tbsp vegetable oil to help grains stick less when cooked. You may use coconut oil or butter instead
- Add the jasmine rice to a bowl with enough cold water to cover it. Rinse it several times until the water becomes clear. Drain the rice!
- Add rinsed and drained rice to the Instant Pot and pour in the water. Stir in the salt and the oil.
- Lock the lid, turn the valve to sealing, and cook on high pressure for 3 minutes (white) or 20-22 minutes (brown). This is for ‘al dente’ rice! Add 1-2 minutes more if you prefer yours super tender. Depending on your model, you may have to either use the manual function or press the rice button and adjust the time manually. It takes about 6 minutes for the Instant Pot to come to pressure.
- When the cooking time comes to an end, wait for 5 minutes and then do a quick release. Fluff the rice with a fork while it is still hot and enjoy.
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