This Instant Pot Jasmine Rice recipe is the foolproof way to get fluffy, tender grains every time - never mushy. With the perfect water-to-rice ratio, an easy one-pot method, and plenty of helpful tips, it's a simple side dish for curries, stir-fries, and more. Make it two ways: in the main pot or using the pot-in-pot method.
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I still remember the first time I had jasmine rice at a Thai restaurant and loved its gentle floral aroma. It was soft and fragrant in a way that felt a little different from the rice I grew up eating.
Since then, I've especially loved serving it with dishes made with coconut milk or desiccated coconut - they pair together so naturally.
These days, I almost always make jasmine rice in the Instant Pot. It's the easiest, most hands-off way I know to get fluffy, tender rice every time, without having to watch the pot or second-guess the timing. Once I figured out the right water-to-rice ratio, it became my go-to method for everything from curries to stir-fries.
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What is Jasmine Rice?
Jasmine rice is long-grain rice grown in Asia, primarily in Thailand, Cambodia, Laos, and Southern Vietnam. It releases a sweet, jasmine-like aroma when cooking, which is how it got its name.
Learn about the difference between basmati vs jasmine rice in this ultimate guide.
Ingredients - Notes & Substitutions
This Instant Pot jasmine rice requires just basic ingredients. We will need:
- Jasmine Rice: look for long-grain jasmine rice in the global/international section of major grocery stores, specialty Asian markets, or online.
- Water: water is a great base for cooking rice at home, but feel free to use low-sodium chicken or vegetable stock and reduce the salt to ⅛ teaspoon.
- Salt: start with ¼ teaspoon, then work your way up depending on your seasoning level.
- Olive Oil: I use a light olive oil for this rice. Although it's an optional ingredient, I love the glossy sheen it adds to the rice without altering the flavor. Coconut oil or ghee are great alternatives, but keep in mind that it does add a pronounced flavor to the rice.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Instant Pot Jasmine Rice
Cooking jasmine rice in the Instant Pot has never been easier thanks to two cooking techniques. Here are the steps for each one:
Step 1: Rinse Rice
Rinse the rice 2-3 times, until the water runs clear. Drain and keep aside.
Step 2: Pressure Cook ONE of Two Ways
Method 1: Main Pot
- Turn on the Instant Pot. Add rinsed rice, water, salt, and oil (if using).
- Close the lid and set the vent to sealing mode.
- Pressure cook for 5 minutes at high pressure on Pressure cook or Manual mode.
Method 2: Pot-In-Pot Method
- Assemble the rinsed rice, water, salt, and olive oil (if using) in an oven-safe bowl that fits easily in your Instant Pot.
- Depending on the size of your pot, add 1-2 cups of water to the inner pot.
- Place a trivet. Place the rice bowl on top of that.
- Close the lid and pressure cook for 5 minutes at high pressure, sealing mode.
Step 3: Release Pressure & Fluff
Once cooking time is up, let the pressure release naturally for 5 minutes. Release the remaining pressure manually. Using a fork, gently fluff the rice. No stirring. Then, let the rice rest for 5 minutes, uncovered. This evaporates any excess moisture, resulting in fluffier rice.
Serving Suggestions
Curries with Asian-inspired and mild Indian flavors and ingredients pair really well with jasmine rice. Here are some of my favorites:
Curry: Serve it alongside Coconut Chicken Curry, Fish Curry, Massaman curry, Thai salmon curry, green curry or chicken Panang curry.
Stir-Fry: Serve steamed jasmine rice with an Indo-Chinese favorite, chili paneer, or Kung Pao Tofu.
How to Store, Freeze & Reheat
Leftover jasmine rice will keep for up to 5 days in an airtight container in the fridge.
Freezing Instructions: Cool the rice completely. Then, transfer to a freezer-safe plastic storage bag or individual Tupperware containers. Freeze for up to 6 months. Thaw overnight in the fridge.
Reheating Instructions: Add a few tablespoons of water to the rice to rehydrate. Microwave on high in 30-second increments, stirring each time in between until warmed through. Leftover jasmine rice can also be steamed or stir-fried on the stove.
Recipe Testing Notes & Tips
- Rinse Well: Rinsing removes excess starch from the rice, resulting in a very light, fluffy end product. A fine-mesh strainer is a great tool for that.
- Liquid to Rice Ratio: The water-to-rice ratio differs in the Instant Pot compared to the stovetop recipe. I follow a ratio of 1 cup rice to 1 cup water.
- Rice Setting: In my test runs, the results were exactly the same when cooking rice at High pressure for 5 minutes or in Rice mode. So, pick a mode that's convenient for you.
- NPR or QR? For best results, I let the pressure release naturally for 5-10 minutes, then manually release the remaining pressure.
- Pot-in-Pot Method: Add 1-2 cups of water to the inner pot based on the size of your pot. For 3 qt and 6qt, add 1 cup. For 8qt, add 2 cups. Please remember: you still have to add water to the rice bowl as per the recipe instructions.
- Fluff and Rest: After opening the lid, gently fluff the rice with a fork. No stirring. Then, let the rice rest for 5 mins, uncovered. This evaporates any excess moisture, resulting in fluffier results.
Troubleshooting & FAQ
After much trial and error, the best water-to-rice ratio for cooking jasmine rice in the Instant Pot is 1:1, which means 1 cup of water per 1 cup of rice.
Three things: rinse the rice until the water runs clear (to remove excess surface starch), use a 1:1 water ratio, and always do a 10-minute natural pressure release before opening the valve. Skipping the rinse or doing an immediate quick release are the two most common causes of mushy rice.
Yes - no soaking needed. Just rinse the rice under cold water until the water runs mostly clear, then cook immediately. Soaking is a stovetop technique for even cooking; the Instant Pot's pressure environment makes it unnecessary.
More Tasty Rice Recipes
These are all part of the Rice & Grains Recipes collection:
📖 Recipe
Instant Pot Jasmine Rice - Fluffy, Never Mushy
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Video
Equipment
Ingredients
- 1 cup Jasmine rice rinsed 2-3 times
- 1 cup water
- ¼-½ teaspoon salt adjust to taste (I use ¼)
- 1 teaspoon olive oil (optional)
Instructions
Rinse Rice
- Rinse the rice 2-3 times, until the water runs clear. Drain and keep aside.
Pressure Cook ONE of Two Ways:
- Main Pot: Turn on the Instant Pot. Add rinsed rice, water, salt and oil (if using). Close the lid and set the vent to sealing mode. Pressure cook for 5 minutes at high pressure on Pressure cook or Manual mode.
- Pot-in-Pot Method: Assemble the rinsed rice, water, salt and olive oil (if using) in an oven-safe bowl that fits easily in your Instant Pot. Depending on the size of your pot, add 1-2 cups of water in the inner pot. Place a trivet. Place the rice bowl on top of that. Close the lid and pressure cook for 5 minutes at high pressure, sealing mode.
Release Pressure and Fluff Rice
- Once cooking time is up, let the pressure release naturally for 5 minutes. Release the remaining pressure by following the quick release instructions of your model. Open the lid after the pin drops. Using a fork, gently fluff the rice. No stirring. Then, let the rice rest for 5 minutes, uncovered. This evaporates any excess moisture and the end result is fluffier.
Notes
- Rinse Well: Rinsing removes the excess starch coating on rice and makes the end result very light and fluffy. A fine mesh strainer is a great tool.
- Liquid to Rice Ratio: The water-to-rice ratio is way different in the Instant Pot as compared to the stovetop recipe. I follow a ratio of 1 cup rice to 1 cup water.
- Rice Setting: In my test runs, the results were exactly the same when cooking rice at High pressure for 5 minutes or in Rice mode. So, pick a mode based on your convenience.
- NPR or QR? For best results, I let the pressure release naturally for 5-10 minutes, then manually release the remaining pressure.
- Pot-in-Pot Method: Add 1-2 cups of water to the inner pot based on the size of your pot. For 3 qt and 6qt, add 1 cup. For 8qt, add 2 cups. Please remember: you still have to add water to the rice bowl as per the recipe instructions.
- Fluff and Rest: After opening the lid, using a fork, gently fluff the rice. No stirring. Then, let the rice rest for 5 mins, uncovered. This evaporates any excess moisture, and the end result is fluffier.
- Nutrition Facts: These are based on a standard serving size of ½ cup cooked rice.
Christa Colpitts says
Perfect
Aneesha says
Thank you 🙏🏼