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Instant Pot Jasmine Rice

Instant Pot Jasmine rice comes out perfectly every time! Learn about the right water-to-rice ratio, tips to make perfect Jasmine rice in your Instant Pot.
Course Main Course
Cuisine asian, Thai
Cook Time 5 minutes
Servings 4
Calories 169kcal
Author Shinta

Equipment

Ingredients

Instructions

  • Rinse the rice under cold water to get rid of excess starch. One the water runs clear, transfer the rice to the Instant Pot.
  • Add 1 cup of water to the Instant Pot and close the lid.
  • Hit 'Pressure Cook' or 'Manual' and set the time for 4 minutes. Let the IP come to pressure and complete the cooking cycle.
  • Once the cooking cycle is complete the IP beeps and switches to the default 'Keep Warm' setting. Let the IP stay in this setting, for 5 minutes more. Then hit 'Cancel' and manually release pressure.
  • Open the lid of the Instant Pot and fluff up the rice with a fork. Serve with your favorite Asian curries.

Video

Notes

  • You could also add 1 teaspoon of oil to the rice and water before cooking, to reduce the natural stickiness of Jasmine rice. Sesame oil works best for Jasmine rice, but you can use any oil you have on hand.
  • Optionally, you could also add a pinch of salt to season the rice before cooking.
  • This recipe was created using a 6 Quart Instant Pot Duo Plus

Nutrition

Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg