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instant pot jasmine rice in a bowl
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5 from 1 vote

Instant Pot Jasmine Rice

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 or curries. Plus, find out the ratio of jasmine rice to water in order to make tender rice.
Course:Side Dish
Keywords:jasmine rice, pressure cooker, quick
Prep Time 2 minutes
Cook Time 3 minutes
Pressurizing + release 11 minutes
Total Time 16 minutes
Servings 3 cups of cooked rice
Calories265 kcal
Cost $ 0.25 per person


  • 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.

Recipe Video

Recipe Notes

Jasmine rice on the stovetop:
Use 1 ½ cups of water for every 1 cup of dried rice.
Rinse the rice with enough water to cover until it becomes clear. Drain! Then, bring the water to a boil and stir in the rice, salt, and oil. Cover the pan and reduce to medium-low. Let simmer for 15 minutes or until al dente. Fluff with a fork and serve!
Microwave Jasmine Rice
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!
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.


Calories: 265kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Sodium: 783mg | Potassium: 71mg | Fiber: 1g | Calcium: 21mg | Iron: 1mg
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