Making white Jasmine rice in the Instant Pot has become my go-to method. It produces perfectly cooked, fragrant rice every time with minimal effort. Once you try this Instant Pot jasmine rice recipe, you may not go back to other methods.
About Instant Pot Jasmine Rice
White Jasmine rice is a long-grain Asian rice known for its aromatic, slightly sticky texture and mildly sweet, nutty flavor. It pairs beautifully with spicy Thai curries, stir-fries, and many Southeast Asian dishes. Jasmine rice is available in white and brown varieties; this guide focuses on making perfectly cooked white jasmine rice in an Instant Pot.
I used to steam jasmine rice the traditional way, but cooking it in an electric pressure cooker gives consistent, non-mushy results and is completely hands-off.
Why Use an Instant Pot for Jasmine Rice?
- Hands-off cooking: once set, you don’t need to monitor the pot.
- Evenly cooked grains with no sticking or scorching.
- Consistent results that often rival restaurant rice.
- Easy to scale: you can double the amounts without changing cook time (within the pot’s capacity).
- Ideal for meal prep — makes rice that stores and reheats well.
Ingredients
Basic ingredients for 2 cups uncooked jasmine rice:
- 2 cups uncooked white Jasmine rice
- 2 cups water (or use vegetable/chicken broth or thin coconut milk for extra flavor)
- 2–3 drops lemon juice (optional — helps keep grains separate and whiter)
- 1 teaspoon oil (vegetable, coconut, avocado, or olive oil)
- ½–1 teaspoon salt (to taste)
Note: lemon juice, oil, and salt are optional but make the rice slightly fluffier, non-sticky, and brighter in color.
How to Make Instant Pot White Jasmine Rice
- Place 2 cups uncooked white jasmine rice in a fine-mesh strainer. Rinse under cold water until the water runs clear, then drain well. Rinsing removes excess starch and prevents foam and clumping, producing fluffier rice.
- Add the rinsed rice to the inner pot of a 3-quart Instant Pot (or appropriate insert for your model).
- Add 2 cups water, 2–3 drops lemon juice (optional), 1 teaspoon oil, and ½ teaspoon salt. Stir gently to combine.
- Close the lid and set the steam valve to the sealing position.
- Choose the Pressure Cook (or Manual) setting and set to High pressure for 4 minutes. The pot will take about 8–10 minutes to come up to pressure before the 4-minute cook begins.
- When cooking finishes, allow a natural pressure release for 10 minutes. After 10 minutes, move the valve to venting to release any remaining pressure.
- Open the lid, fluff rice gently with a fork, and serve hot.
Tip: Don’t leave cooked rice on the Keep Warm setting in the Instant Pot for long — it can continue to cook and may dry out or burn. Remove the inner pot promptly if you won’t serve immediately.
Frequently Asked Questions
No. Jasmine rice is softer than some other varieties and does not need soaking; soaking can make it mushy. Rinse a few times, drain, and cook.
Is Jasmine rice gluten-free?
Yes. Pure jasmine rice is naturally gluten-free. If gluten-free status is essential, check packaging to ensure it wasn’t processed in a facility that handles gluten-containing ingredients.
Serving Suggestions
Serve this jasmine rice with Asian dishes like Thai red or green curry, Panang chicken curry, or with stir-fries. It also complements Indian dishes such as dal makhani, rajma masala, and Punjabi chole.
Storage & Reheating
Store cooked jasmine rice in an airtight container while still warm to retain moisture. Refrigerate for up to 3–4 days or freeze for up to 2 months. Reheat from chilled or frozen as needed.
Microwave: Place rice in a microwave-safe dish, add a splash of water or cover with a damp paper towel, and heat on medium power for 1–2 minutes, stirring and checking until hot. Increase in 30-second intervals if necessary.
Steamer: Reheat in a steamer basket or heatproof container for 5–10 minutes until heated through; this method preserves moisture well.
Perfect Instant Pot White Jasmine Rice Recipe
Yield: about 6 cups cooked rice (from 2 cups uncooked). Prep time: 5 mins. Cook time: about 25 mins total (including pressure build and release).
Equipment
- Instant Pot or electric pressure cooker (3-quart for up to 3 cups uncooked; use a 6-quart for larger batches)
Ingredients
- 2 cups uncooked white jasmine rice
- 2 cups water (or broth/coconut milk)
- 2–3 drops lemon juice (optional)
- 1 teaspoon oil
- ½–1 teaspoon salt
Instructions
- Rinse rice in a fine-mesh strainer until water runs clear; drain.
- Transfer rice to the Instant Pot insert.
- Add water, lemon juice, oil, and salt; stir gently.
- Close lid and set valve to sealing.
- Pressure Cook/Manual on High for 4 minutes.
- Let pressure naturally release for 10 minutes, then quick-release remaining steam.
- Open lid, fluff with a fork, and serve.
Notes
- You can double or halve the recipe. Cook time stays the same but don’t exceed your pot’s max capacity.
- A 3-quart Instant Pot can handle up to 3 cups uncooked jasmine rice.
- Do not soak jasmine rice before cooking; rinsing is sufficient.
- Lemon juice, oil, and salt are optional but improve texture and appearance.
Nutrition (approx. per serving)
Calories: 225 kcal; Carbohydrates: 49 g; Protein: 4 g; Fat: 1 g; Sodium: 395 mg. Values are estimates and will vary by ingredients used.