Instant Pot Jasmine Rice
The Instant Pot is the easiest, most reliable way to make jasmine rice! This fragrant Instant Pot jasmine rice is perfect for pairing with stir fries, curries, and more.
As a vegan, it took me a while to come around to buying an Instant Pot. Obviously, I’m not in the market for an appliance that makes cooking meat easier, and as for the rice and beans—well, I can make them on the stovetop, right? Well, I ended up being a convert and this Instant Pot jasmine rice is one of the recipes that made me a believer. The Instant Pot isn’t just faster, it also cooks grains and beans perfectly. (Need more proof? Try my Instant Pot Risotto and Instant Pot Steel-Cut Oats too!)
Why Instant Pot Jasmine Rice Has Become a Regular in Our House
Spoiler alert: It’s quick, foolproof, and consistently delivers fluffy and fragrant rice every time.
- Hands-off cooking. No need to watch the stove or worry about the water boiling over—the Instant Pot takes care of everything. This frees up time for you to cook the rest of your meal!
- Fragrant and delicious. Jasmine rice has a wonderful floral, slightly nutty flavour that sets it apart from regular white rice.
- The texture is always perfect. Like I said: fluffy! If you struggle with soggy rice or rice burnt onto the bottom of the pan when you make it on the stovetop, you’ll appreciate the Instant Pot.
Notes on Ingredients
The ingredient list is super simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Jasmine rice – A fragrant rice variety popular in Asian cuisine.
- Water – Or use Vegetable Broth.
- Salt – Even if you don’t like to cook with a lot of added salt, it’s essential here to bring out the best in the rice.
- Vegan butter – For a little bit of richness and flavour. I use my Vegan Butter.
How to Cook Jasmine Rice in the Instant Pot
You are going to love how easy this is!
- Rinse the rice. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
- Add to Instant Pot. Transfer the rice to the Instant Pot with the water, salt, and butter, then stir gently.
- Pressure cook. Secure the lid, set the valve to Sealing, and cook on high for 5 minutes.
- Perform a natural release. Let the pressure release naturally for 10 minutes, then switch the valve to Venting to release the remaining steam.
- Fluff and serve. Fluff the rice with a fork before serving.
Tips for Success
- Rinse thoroughly. Don’t skip rinsing the rice! This step removes excess starch, which helps prevent the rice from becoming gummy or overly sticky.
- Use the right ratio. Stick to the recommended water-to-rice ratio to achieve that perfect fluffy texture. For jasmine rice, the 1:1 ratio works well in the Instant Pot if you’re scaling the recipe up.
- Avoid opening early. Make sure to allow the natural pressure release before opening the Instant Pot. This step ensures the rice finishes cooking evenly.
Serving Suggestions
I love pairing this Instant Pot jasmine rice with my Tempeh Stir Fry with Peanut Ginger Sauce, General Tso Tofu, and Thai Red Curry. Although Indian food is more traditionally served with basmati rice, I think it’s great with jasmine rice too—try it with my Vegetable Korma recipe and see what you think!
How to Store and Reheat
- Refrigerator: Store any leftover rice in an airtight container and refrigerate for up to 3 days.
- Freezer: Transfer the jasmine rice to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw in the fridge before reheating.
- Reheating: To keep the rice from drying out, sprinkle some water over the top and microwave until warm. Alternatively, you can add it to a pan with a splash of water, cover, and heat on the stovetop over low heat, stirring occasionally, until warmed through.
Instant Pot Jasmine Rice
Ingredients
- 1 cup jasmine rice, 190 g
- 1 cup water, 240 ml
- ¼ teaspoon salt, 1.5 g
- 1 tablespoon vegan butter, melted, 15 ml
Instructions
- Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Rinsing will remove excess starch and prevent the rice from becoming sticky.
- Transfer the rinsed rice to the Instant Pot.
- Add water, salt, and butter. Stir gently to distribute everything evenly.
- Secure the Instant Pot lid and set the valve to Sealing.
- Select the Pressure Cook (Manual) setting and set the cooking time to 5 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes.
- After 10 minutes, carefully switch the valve to Venting to release any remaining steam.
- Open the lid, fluff the rice gently with a fork, and serve immediately.
Notes
- If doubling or tripling the recipe, maintain the 1:1 ratio of rice to water. The cooking time remains the same.
- You can substitute water with broth for extra flavour.
- Refrigerator: Store any leftover rice in an airtight container and refrigerate for up to 3 days.
- Freezer: Transfer the jasmine rice to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw in the fridge before reheating.
- Reheating: To keep the rice from drying out, sprinkle some water over the top and microwave until warm. Alternatively, you can add it to a pan with a splash of water, cover, and heat on the stovetop over low heat, stirring occasionally, until warmed through.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
