Instant Pot jasmine rice turns out perfectly fluffy and fragrant every time. This easy, hands-off side dish is foolproof, delicious, and ready in minutes—making it ideal for weeknights, meal prep, or any time you want a reliable batch of rice.
Serve this fluffy Instant Pot jasmine rice alongside shrimp and pineapple skewers or any of your favorite Asian-inspired mains for a complete, satisfying meal.
If you usually cook long-grain white rice, jasmine rice is a simple upgrade that adds a subtle floral aroma and slightly sticky, tender texture. The Instant Pot removes guesswork: short cook time, consistent steam, and minimal babysitting mean perfectly cooked jasmine rice every time.
Though jasmine rice is commonly paired with Asian dishes, it works well anywhere you’d use white rice—curries, stir-fries, bowls, or as a simple side. The method below mirrors how to cook white rice in a pressure cooker, adjusted for jasmine’s texture and aroma.
Why I’m Loving This Instant Pot Jasmine Rice
- Effortless method. The Instant Pot is hands-off and consistent, perfect for busy evenings or meal prepping lunches and dinners for the week.
- Perfect texture. Pressure cooking delivers tender, fluffy grains with a little natural stickiness—ideal for scooping with curries or stir-fries.
- Fast. Total active cook time is short: 4 minutes at high pressure and about 10 minutes of natural pressure release, compared with longer stovetop timing and monitoring.
What You’ll Need
Just a few basic pantry items make this Instant Pot jasmine rice easy and reliable. Exact measurements appear in the recipe card below.
- Jasmine rice – Use regular jasmine rice (not minute or pre-cooked rice).
- Water – You can substitute low-sodium chicken broth for added flavor if desired.
- Kosher salt – For seasoning; adjust to taste.
- Avocado oil or olive oil – A small amount helps keep grains separate and adds a touch of richness.
How to Make Jasmine Rice in the Instant Pot
This method is straightforward and dependable. Follow the rinse, add, cook, and rest steps for best results.
- Prepare. Rinse the rice in a fine-mesh strainer until the water runs clear to remove excess surface starch.
- Cook. Add rinsed rice, water, salt, and oil to the Instant Pot. Secure the lid and cook on high pressure for 4 minutes, then allow a natural pressure release for 10 minutes.
- Serve. Open the lid, gently fluff with a fork, and serve immediately.
Tips and Variations
A few small adjustments let you customize the rice to match the dish you’re serving.
- Don’t skip rinsing. Rinsing removes excess starch so grains remain fluffy and separate rather than gummy.
- Boost flavor. Add whole spices (cumin seeds, cardamom pods) before cooking, or stir in fresh herbs, chopped scallions, or a squeeze of lime after cooking for brightness.
- Try different fats. Use virgin coconut oil for a subtle coconut aroma, or swap butter in for a richer flavor.
- Adjust texture. For slightly firmer grains, reduce the water by a tablespoon or two; for softer rice, add a bit more water. Keep quantities proportional for larger or smaller batches.
What to Serve With Jasmine Rice
Jasmine rice pairs beautifully with saucy mains and stir-fries. Popular options include lentil curry, red curry salmon, bok choy stir fry, kung pao tofu, Asian-style chicken meatballs, Thai basil chicken, or grilled shrimp and pineapple skewers. It also makes a great base for bowls topped with vegetables, protein, and a flavorful sauce.
Proper Storage
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze cooked jasmine rice for up to 6 months. Thaw in the refrigerator before reheating.
- To reheat: Add a splash of water and microwave for 1–2 minutes or warm in a covered pan on the stovetop until hot. Leftover rice is excellent for fried rice recipes.
More Basic Grains
- Instant Pot brown rice
- How to cook quinoa
- Basic Instant Pot white rice
- Perfect Instant Pot quinoa
- Slow cooker steel-cut oats
Instant Pot Jasmine Rice
Instant Pot jasmine rice turns out perfectly fluffy and fragrant every time. An easy, hands-off side dish that’s foolproof and delicious.
Yield: 8 servings (about 3/4 cup each)
Prep: 2 mins • Cook: 14 mins (including pressure and release) • Total: 16 mins
Calories: 174 per serving
Ingredients
- 2 cups jasmine rice
- 2 cups water (or low-sodium chicken broth, optional)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 teaspoon avocado oil or olive oil
Instructions
- Rinse 2 cups of jasmine rice in a fine-mesh strainer under cold running water until the water runs clear. This removes surface starch and prevents gummy rice.
- Transfer the rinsed rice to the Instant Pot. Add 2 cups water, 1/2 teaspoon kosher salt, and 1 teaspoon oil. Stir gently to combine.
- Secure the lid and set the Instant Pot to cook on high pressure for 4 minutes. After cooking, allow a natural pressure release for 10 minutes.
- Carefully open the lid, fluff the rice with a fork, and serve warm.
Notes
Rinsing is important for texture. For extra flavor, cook the rice in broth or add whole spices to the pot. Leftover rice is excellent for fried rice or grain bowls.
Nutrition (per serving)
Serving: 0.75 cup • Calories: 174 • Carbohydrates: 37 g • Protein: 3 g • Fat: 1 g • Fiber: 1 g • Sodium: 151 mg • Sugar: 0.5 g