This is the most perfect jasmine rice ever! No need for a rice cooker. This easy instant pot jasmine rice recipe turns out beautiful, fluffy and tender rice every time!
One of the first things everyone should make after unboxing a new instant pot, has definitely got to be a nice batch of cooked Jasmine Rice!
Not only so that you perfect the cooking method right away, but also so that you can prep ingredients for a delicious stir-fry or an easy entree to cook up in it next!!
If you were doubtful that your rice cooker could be outdone by any multi-purpose cooker like the instant pot or a pressure cooker, you will be very pleasantly surprised! It may take you a try to really get your rice perfectly fluffy, but if you carefully rinse your rice, you should nail it on your first attempt.
I absolutely love my instant pot! I couldn’t be happier with my no-fail perfect rice results ( no matter what variety I throw in to cook – basmati rice, brown rice, quinoa, bulgar and more! ) and I’m having alot of fun creating and perfecting my instant pot recipes to share with you all here soon!
How To Cook Jasmine Rice In A Pressure Cooker ( Instant Pot )
- Rinse rice thoroughly for perfectly cooked rice! Place your rice into a fine mesh sieve and rinse with cold water, using your fingertips to turn and stir the rice until the water runs clear ( it will appear white/milky/filmy when starting to rinse the starch from your rice ).
- Place your water in the instant pot, add salt if desired. Add the rinsed rice into the water ( keeping stray rice grains from the inner pot of your instant pot ). Cook rice by selecting the manual cook time for 4 minutes.
- Allow your instant pot to go to ‘keep warm’ for 10 minutes after your cook time, then turn off your instant pot and do a natural pressure release, venting the steam. Use a fork to fluff the rice, and serve immediately.
- Use broth to match your protein for adding more flavor to the jasmine rice. Simply swap the same amount chicken, beef, seafood, or vegetable broth or stock for the water amount needed for your desired portion size of cooked rice.
- You can also enhance the flavor by sautéing the rice with oil for about 2 minutes, prior to adding the water and pressure cooking the rice. Cook your rice for 3 minutes on ‘high setting’ rather than 4 minutes as directed above, if using this sauté option.
- This IP jasmine rice recipe can be reduced or increased, using a 1:1 ratio of rice and water. You can use 1 cup rice and 1 cup water, 2 cups each, 3 cups each, or 4 cups each rice and water with the same cooking time successfully.
- 1 tsp olive oil or butter ( or your choice of cooking oil ) can be added when cooking your rice.
- Jasmine is a long grain rice, and cooks differently than standard white rice. Do not use the ‘rice’ setting ( low pressure ) on your instant pot or electric pressure cooker.
Storing Jasmine Rice
Store your unused jasmine rice in an air tight container in the refrigerator. Properly refrigerated jasmine rice will last up to 4-6 days. Discard any cooked jasmine rice that has been at room temperature for 2 hours or more.
How To Reheat Jasmine Rice
Reheating in the microwave – Place leftover jasmine rice into a microwave safe bowl and add 1 Tbsp of water for each 1 cup of cooked jasmine rice. Stir the rice using a fork, and break up any clumps in the rice. Cover most of the bowl with cling film, leaving an area for the steam to vent. Or cover with a paper towel ( I use a damp paper towel for my best results ). Depending on your portion size, 1 – 2 minutes on high in the microwave should reheat your rice. Be careful of steam and when handling hot dishes!
Reheating on the stove top – Place leftover jasmine rice into a saucepan and stir with a fork to break up clumps. Drizzle water or a small amount of oil in to help add moisture back to the rice. Heat on a low setting for 3-5 minutes, stirring occasionally, until the cooked rice is warmed through completely. Add water as necessary during the heating process to keep your rice fluffy and moist.
Serve your instant pot jasmine rice with my easy pulled pork, fragrant turkey curry, creamy turkey a la king, pan fried balsamic chicken thighs, or ground beef stroganoff for a quick dinner any night of the week!
P.S. The perfect use for any leftover jasmine rice is my easy fried rice!!
Instant Pot Jasmine Rice
- 1 cup Jasmine rice
- 1 cup water
- 1/4 tsp salt (optional)
- Rinse rice thoroughly for best results! Place your rice into a fine mesh sieve and rinse with cold water, using your fingertips to turn and stir the rice until the water runs clear (it will appear white/milky/filmy when starting to rinse the starch from your rice).
- Place your water in the instant pot, add salt if desired. Add the rinsed rice into the water (keeping stray rice grains from the sides of your instant pot). Select the manual cook time for 4 minutes.
- Allow your instant pot to go to 'keep warm' for 10 minutes after your cook time, then turn off your instant pot and do a natural release, venting the steam. Use a fork to fluff the rice, and serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!