Instant Pot jasmine rice is fluffy, fragrant, and amazingly easy to make. It is ready in 25 minutes, and pairs well with any kind of dish. Bookmark this fool-proof recipe!
Cooking perfect rice is an essential skill when it comes to Asian food. Jasmine rice pairs well with anything, and has a delicate flavor on its own.
In this recipe, a small amount of coconut oil is added to the rice. The oil helps to slightly coat the grains, creating a fluffier, separated rice. It also gives a mild flavor boost. If you are not a fan of coconut aroma, you can also use refined coconut oil which has a neutral taste.
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What is jasmine rice?
Jasmine rice is a long grain rice that is originally from Thailand. It is used commonly in Southeast Asian cuisine, and has a distinct sweet, nutty aroma. When cooked, it is fluffy and light rather than sticky and chewy (like Japanese rice).
It is just as versatile as other types of rice, being great for making fried rice or as a side dish!
Ingredients for this recipe
- Jasmine rice
- Water
- Coconut oil - Use refined coconut oil for less coconut flavor
- Salt
How to make Instant Pot jasmine rice
1. Rinse rice. Place jasmine rice in a bowl and cover with water. Gently swirl the rice with your hands to release excess starch. Drain the water and repeat the same 2-3 times, then drain water using a strainer.
2. Transfer rice to the Instant Pot. Add in 2 cups of water, coconut oil, and salt.
3. Pressure cook. Close the lid and make sure the vent is in the sealing position. Turn off the keep warm mode. Pressure cook on high for 4 minutes. (It should come to pressure in about 10 minutes.)
4. Release pressure. Let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure.
5. Fluff up the rice. Use a rice paddle or large spoon.
*See the recipe card below for detailed instruction.
Tips for making perfect jasmine rice
- Do not over wash the rice. Since jasmine rice is pretty delicate, over washing can cause the grains to break. It also makes the rice release excess starch into the water, resulting in a mushy texture.
- Make sure to turn off the keep warm mode to prevent the rice sticking to the bottom of the pot.
FAQs
It melts quickly with the heat in the Instant Pot, so you do not need to melt in advance.
Yes. Olive oil works as well.
Leftover jasmine rice can be stored in the fridge for up to 3 days, covered tightly. Microwave, or cook in a pan over the stovetop to reheat.
Cooked rice can also be frozen for up to 1 month. Cling wrap tightly in smaller batches, or store in an airtight container. Make sure to keep them away from strong-smelling foods.
Pair Instant Pot jasmine rice with...
Recipe
Instant Pot Jamine Rice
Equipment
- 1 x Instant Pot 6-qrt size
Ingredients
- 2 cups jasmine rice
- 2 cups water
- 2 teaspoons coconut oil
- ½ teaspoon salt
Instructions
- To rinse the rice, place the rice in a bowl and cover with water. Gently swirl the rice with your hands to release excess starch. Drain the water and repeat the same 2-3 times, then drain water using a strainer.
- Transfer the rice to the Instant Pot. Add in 2 cups of water, coconut oil, and salt.
- Close the lid and make sure the vent is in the sealing position. Turn off the keep warm mode.
- Pressure cook on high for 4 minutes. (It should come to pressure in about 10 minutes.)
- Let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure.
- Fluff up the rice using a rice paddle or large spoon.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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