Jasmine rice in a bowl with a lime wedge.

Instant Pot Jamine Rice

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. Enjoy this fool-proof recipe!

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Prep Time 3

Cook Time 22

Total Time 25

Course Instant Pot

Cuisine Asian

Servings people

Calories 254 kcal

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

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.

Nutrition

Serving: 1servingCalories: 254kcalCarbohydrates: 53gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 201mgPotassium: 77mgFiber: 1gSugar: 0.1gCalcium: 21mgIron: 1mg

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.