Making White Jasmine Rice in Instant Pot (Electric Pressure Cooker) 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.
You can also cook other rice in an instant pot using my easy recipes – Instant Pot Basmati Rice, Instant Pot Sticky Rice, and Instant Pot Brown Rice.
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About This Recipe
Instant Pot Jasmine Rice has become a regular in our home. We love eating Asian food, and this perfectly cooked rice is the best side dish for spicy curries like Thai Red Curry, Thai Basil Chicken, or Thai Green Curry and is a base to make Thai Fried Rice or other stir-fries.
Jasmine rice is Asian long-grain rice that, when cooked, has a slightly sticky texture. It is very fragrant and has an earthy, nutty, and mildly sweet taste.
This rice is very popular in South East Asia and is served with curries or made into stir-fries.
I used to make fragrant jasmine rice the traditional way (steaming) for the longest time, but ever since I have tried making jasmine rice in an instant pot pressure cooker, there is no going back to any other method.
So take my word and make white Jasmine rice in an electric pressure cooker once, you will never go back to cooking it in a rice cooker or in a pot over the stovetop.
No more mushy rice, get perfect jasmine rice every time by cooking it in an instant pot. Just keep a close tab on the ratio of rice to water while making the instant pot jasmine rice recipe to get the perfectly cooked fluffy rice.
Why Is Instant Pot Jasmine Rice The Best
This method is hands-off, and there is no rice is sticking 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, and the time of cooking will remain the same.
I made 2 cups of raw rice in my 6-quart instant pot and got approximately 6 cups of cooked rice.
You can cook up to 3 cups of rice in a 6-quart instant pot. If you are scaling the recipe even more, then use an 8-quart instant pot.
You can also half the recipe, that is cook just 1 cup of rice.
I personally like to make a big batch of this rice as it stays good in the fridge or freezer for a long time.
There is a RICE button in many instant pots but I personally like to use the PRESSURE COOK setting.
Ingredients
Jasmine Rice is becoming very popular all over the world 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 is different for these two varieties. Do check out my Instant Pot Brown Jasmine Rice Recipe here.
Lemon Juice helps in bringing 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 or chicken broth to make the rice more flavorful.
Note – Lemon juice, oil, and salt are totally optional but they make the rice extra fluffy, non-sticky and whiter.
I used vegetable oil but you can use coconut oil, avocado oil, olive oil, or any other oil of your choice.
How To Make Instant Pot White Jasmine Rice
Place 2 cups of uncooked white Jasmine rice in a fine-mesh strainer and rinse it with water until the water runs clear. Drain well.
Rinsing helps remove extra starch and will keep it from getting foamy and messy. It also helps the rice to absorb the water better making it fluffy.
Add the rinsed rice to the inner insert of a 6-quart Instant Pot.
Add 2 cups of water, 2-3 drops of lemon juice, 1 teaspoon vegetable oil, and 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 steam 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 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
No, you should never soak Jasmine rice like other regular rice varieties because it is naturally soft and if soaked, it will become mushy after cooking. Just rinse it a few times and cook.
No, there is not a lot of difference between the two, they have almost identical nutritional profiles.
Yes, just like any other rice, Jasmine rice is also gluten-free. But if it is processed in a facility that also processes gluten-including ingredients, then it may get contaminated. So make sure to check the labels.
Serving Suggestions
This rice can be served with Asian curries like Thai Red Curry, Thai Green Curry, Basil Chicken, or Panang Curry.
It also goes well with Indian curries and lentils. I like to serve it with my 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 still hot. By doing so, the rice will not become dry.
You can refrigerate it 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.
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Recipe Card
Perfect Instant Pot White Jasmine Rice Recipe
Equipment
Ingredients
- 2 cups uncooked white Jasmine rice
- 2-3 drops lemon juice
- 1 teaspoon vegetable oil
- 1 teaspoon salt
Instructions
- Place 2 cups of uncooked white Jasmine rice in a fine-mesh strainer and rinse it with water until the water runs clear. Drain well.
- Rinsing helps remove extra starch and will keep it from getting foamy and messy. It also helps the rice to absorb the water better making it fluffy.
- Add the rinsed rice to the inner insert of a 6-quart Instant Pot.
- Add 2 cups of water, lemon juice, oil, and salt, and stir gently.
- Close the lid of the instant pot. Set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 4 minutes at high pressure.
- 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, let the steam release on its own for 10 minutes.
- Release the remaining steam 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 keeping warm setting. The rice will continue to cook and might get burned. Remove the inner pot as soon as the rice is cooked.
Did you make this recipe? Let me know!