Making White Jasmine Rice in Instant Pot has become my favorite cooking method. It gives perfect results every time and is hands-off. Once you try the instant pot jasmine rice recipe, you will not return to another method (vegan, gluten-free).

About Instant Pot Jasmine Rice

Instant Pot White Jasmine Rice has become a regular in our home. We love Asian food, and this perfectly cooked rice is the best side dish for spicy Thai curries like Thai Red Curry, Thai Basil Chicken, or Thai Green Curry. It is also a base to make Thai Fried Rice or other stir-fries.

Jasmine rice is an Asian long-grain rice with a slightly sticky texture when cooked. It is very fragrant and has an earthy, nutty, and mildly sweet taste.

This rice is very popular in Southeast Asia and is served with curries or made into stir-fries.

Jasmine rice comes in two varieties: White and Brown. In this post, I will show you how to make perfectly cooked white jasmine rice in an instant pot.

I used to make fragrant jasmine rice the traditional way (steaming) for the longest time, but ever since I tried making jasmine rice in an instant pot pressure cooker, there has been no going back to any other method.

Jasmine rice cooked in an instant pot is not mushy; you get consistent results every time.

Why To Use Instant Pot To Make Jasmine Rice?

This method is hands-off; no rice sticks to the pan’s bottom.

There are no undercooked grains, and you get perfectly cooked Jasmine rice every time.

There is no monitoring required.

It tastes just like your favorite Thai restaurant, if not better.

You can easily double the recipe; the cooking time will remain the same.

I made 2 cups of raw rice in my 3-quart instant pot and got approximately 6 cups of cooked rice.

You can cook up to 3 cups of rice in a 3-quart instant pot. If you are scaling the recipe even more, use a 6-quart instant pot.

You can also half the recipe: cook just 1 cup of rice.

I like to make a big batch of this fluffy rice as it stays good in the fridge or freezer for a long time.

Many instant pots have a RICE setting, but I prefer the PRESSURE COOK setting.

Ingredients

Jasmine Rice is becoming very popular worldwide because of its unique aroma and slightly sticky texture. It comes in two varieties: white and brown.

The rice-to-water ratio and cooking time are different for these two varieties.

Lemon Juice helps bring out the flavor and freshness of this mildly sweet rice and keeps the grains separate and whiter.

Others – You will also need oil, salt, and water.

You can replace water with vegetable stock (vegetable broth) or chicken broth (chicken stock) to make the rice more flavorful.

You can also replace water with thin coconut milk for a taste change.

Note – Lemon juice, oil, and salt are optional, making the rice extra fluffy, non-sticky, and whiter.

I use vegetable oil, but you can use coconut oil, avocado oil, olive oil, or any other oil you choose.

How To Make Instant Pot White Jasmine Rice

Place 2 cups of uncooked white Jasmine rice in a fine-mesh strainer. Rinse with cold water until the water runs clear, then drain well.

Rinsing helps remove extra starch and keeps the rice from getting foamy and messy. It also helps the rice absorb the water better, making it fluffy.

Add the rinsed rice to the inner insert of a 3-quart Instant Pot.

Add

• 2 cups of water
• 2-3 drops of lemon juice
• 1 teaspoon oil
• ½ teaspoon salt

and give it a quick stir.

Close the lid of the instant pot. Set the valve to the sealing position.

Press the PRESSURE COOK button and set the timer to 4 minutes at high pressure.

The instant pot will take some time (8-10 minutes) to build the steam, and then it will start the cooking process.

Once the cooking time is complete, do a natural pressure release for 10 minutes.

Release the remaining pressure by moving the valve to the venting position.

Once the steam is released, open the lid and fluff the rice gently using a fork. Serve hot.

Tip – Don’t leave the cooked rice in the instant pot at the KEEP WARM setting. The rice will continue to cook and might get burned. Remove the inner pot as soon as the rice is cooked.

Frequently Asked Questions

Serving Suggestions

This rice can be served with Asian curries like Thai Red Curry, Thai Green Curry, or Thai Chicken Panang Curry.

It also goes well with Indian curries and lentils. I like to serve it with my One-Pot Instant Pot Dal Makhani, Rajma Masala, and Punjabi Chole.

Storage Suggestions

Store the cooked Jasmine Rice in an airtight container to lock in some steam when it is hot. This will prevent the rice from becoming dry.

You can refrigerate the leftover rice for 3 to 4 days or freeze it for 2 months.

Thaw, reheat, and use. You can cook a big batch of jasmine rice and meal prep it for the week.

You can reheat the rice in a microwave or a steamer.

In A Microwave

Place the jasmine rice in a microwave-safe dish. Add a splash of water or cover the rice with a damp paper towel to moisten it and prevent it from drying out during reheating.

Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.

Heat the rice on medium power for 1-2 minutes, depending on the amount of rice and your microwave’s power.

Stir the rice and check the temperature. If it’s not hot enough, continue to heat it in 30-second intervals until it reaches the desired temperature.

In A Steamer

If you have a steamer, this can be a great way to reheat rice while maintaining its moisture.

Place the jasmine rice in a heatproof container or a steamer basket.

Steam the rice for about 5-10 minutes until thoroughly heated.

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