Here is a quick and easy guide on how to make Instant Pot jasmine rice. You just need rice, some water, a bit of oil and salt to make fluffy and moist rice. You don't need a rice cooker to have perfectly cooked rice for your next stir fry or meal.
Jasmine rice is the perfect accompaniment to any stir fry recipe. I personally love serving it with my kung pao chicken, cashew chicken, Thai basil beef or healthy sesame chicken.
If you are not on a Whole30 or keeping low carb, you could also pair it with:
You know what's another really delicious way to enjoy this Jasmine rice? By itself. With a big pat of butter or ghee... trust me! 😉
I love making jasmine rice in the Instant Pot for the week ahead. You can definitely cut this recipe in half, multiply it by 1.5 or 2.
It's very easy to remember the 1:1 ratio for rice to water.
Alternatively, feel free to use your favorite type of broth. This is absolutely delicious with bone broth or chicken broth, too.
Adding in the oil helps the rice granules from all clumping together.
The salt is added to bring out the delicious, natural flavors that come from the rice itself. If you'd like to add more salt after it's done cooking, feel free to do so, too.
What ingredients will I need to make Instant Pot jasmine rice?
Very few! You will only need a few things you more than likely already have in your pantry.
Here's what you need to grab:
- Jasmine rice
- Cold water
- Avocado oil or extra virgin olive oil
- Kosher salt
I do not recommend using any other kind of oil.
About rinsing the rice:
Why is it that I recommend rinsing the rice before cooking it?
Doing so helps it from foaming up while it's cooking, which would then cause it to come out of the valve and basically make a big mess.
In turn, this helps the rice retain its moisture content. Nobody likes dry rice!
After seeing how easy this is to make in your Instant Pot, you can confidently ditch your rice cooker and say buh-bye to making rice on the stovetop...
That's too high maintenance!
How to make Instant Pot jasmine rice
Rinse rice under cold water very well until the water runs clear.
Add the rice to the insert of your Instant Pot. Add in water, oil, and salt. Make sure all of the rice is completely submerged in liquid.
Secure Instant Pot cover, turn valve to "sealing" position, and set Instant Pot on the "manual" for 5 minutes on "high pressure." Once the timer goes off, let pressure release naturally for 10 minutes.
Once those 10 minutes are over, carefully move the valve to the "venting" position and let the rest of pressure release. Remove the cover, fluff with a fork or two spoons and serve warm.
Questions about making Instant Pot jasmine rice:
- How long does it take to make Jasmine rice in the Instant Pot? Jasmine rice cooks in a pressure cooker in 5 minutes on high pressure with a 10 minute natural release.
- What is the rice to water ratio for cooking rice in the Instant Pot? 1:1. Use 1 cup of cold water for every 1 cup of rice being used.
- What setting should be used? I have only tested this recipe using "manual" setting with "high pressure" selected.
- How long will the rice last in the refrigerator? It will last in an airtight container for up to 1 week.
- How do I reheat the rice and keep it moist? I like to reheat in a large sauté pan with a little bit of oil and a few tablespoons of water to add back in some moisture.
Recipes to pair with jasmine rice:
How to Make Instant Pot Jasmine Rice
Equipment
Ingredients
- 2 cups Jasmine rice
- 2 1/4 cups filtered water
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
Instructions
- Rinse rice under cold water very well until the water runs clear.
- Add the rice to the insert of your Instant Pot. Add in water, oil, and salt. Make sure all of the rice is completely submerged in liquid.
- Secure Instant Pot cover, turn valve to "sealing" position, and set Instant Pot on the "manual" for 5 minutes on "high pressure." Once the timer goes off, let pressure release naturally for 10 minutes.
- Once those 10 minutes are over, carefully move the valve to the "venting" position and let the rest of pressure release. Remove the cover, fluff with a fork or two spoons and serve warm.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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