Instant Pot Jasmine Rice

This fragrant Instant Pot jasmine rice is perfect for pairing with stir fries, curries, and more. It's perfectly fluffy every time!

Course Side Dish

Cuisine Asian

Prep Time 2

Cook Time 15

Total Time 17

Servings servings

Calories 378

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.

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.