Love jasmine rice, but don’t like cooking it on the stovetop? Here’s an easy tutorial on how to make Instant Pot jasmine rice!
Do you eat a lot of rice?
We eat a lot of rice.
And while I adore basmati rice, there’s another rice that I eat more often.
Which rice is it?
It’s cheaper than basmati rice.
My regular grocery store stocks jasmine rice in bigger bags than basmati rice.
Even though I typically have both types of rice in my pantry, I find myself reaching for jasmine rice most often.
And so, when I bought an Instant Pot, I was determined to learn how to make perfect Instant Pot jasmine rice.
My first few attempts to cook jasmine rice in my Instant Pot did not go well.
Finally, my friend Julia (the Instant Pot genius at Imagelicious) suggested trying the timing recommendations in the Instant Pot booklet that came with my pressure cooker– it worked perfectly.
This recipe uses the cook times suggested by Instant Pot, and adds seasoning to make the rice more flavorful.
Happily, you can make beautiful, fluffy jasmine rice easily in an Instant Pot (even if you’ve lost the booklet that came with your machine!).
Do I Have to Soak Jasmine Rice?
No you do not!
Go ahead and do a little happy dance– I’ll wait.
Do I Have to Rinse Jasmine Rice before Cooking it in an Instant Pot?
Yes, yes you do.
Technically, you should always rinse your rice, because it removes extra starch from the rice.
But when you’re cooking rice in a pressure cooker, it’s even more important.
At least, it’s more important to do it if the recipe calls for rinsed rice.
Because pressure cooker rice relies on a perfect rice-to-water ratio. If you use non-rinsed rice, your rice will be drier than if you use rinsed rice, throwing off the rice-to-water ratio.
Are you Instant Pot shopping? I used a 6 quart Instant Pot Duo 60 7-in-1 for this recipe.
How to Make Instant Pot Jasmine Rice
Then, add the rice, water, oil, salt, and bay leaves to your pot.
Close the Instant Pot, turn the valve to the sealing position, and press pressure cook (or manual).
Some model Instant Pots have a pressure cook button, and others have a manual button. They do exactly the same thing.
Set the timer to one minute.
It will take about six minutes for the Instant Pot to build pressure, and then it’ll start counting down.
When the countdown finishes, your pot will beep and begin counting up.
Let the Instant Pot do a natural release for ten minutes. In other words, don’t touch the Instant Pot– let it do its thing for ten more minutes.
After ten minutes, carefully release any remaining pressure. I usually use a long-handled wooden spoon, and stand back to avoid getting hot steam on my hand or arm.
Remove the bay leaves, stir, and the rice is ready to serve!
Can I Double or Triple this recipe?
Check the recipe card for multiplying directions, and make sure to never fill the pot past the halfway mark, because the rice needs room to expand.
Did you make this Instant Pot basmati rice? Let me know in the comments!
Want more Instant Pot ideas? Check out all of my Instant Pot recipes!
Instant Pot Jasmine Rice
- 1 cup jasmine rice
- 1 cup water
- 1 TB olive oil, ghee, OR butter
- 1/2 tsp sea salt
- 2 bay leaves (optional)
- Rinse the rice in a fine mesh sieve until the water runs clear.
- Add the rice, water, oil, and salt to the Instant Pot. If any rice grains are stuck to the side of the pot (above the water level), push them down into the water.Set the bay leaves on top (if using).
- Seal the Instant Pot lid, and turn the steam valve to the sealing position.
- Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 1 minute.
- The Instant Pot will take about 6-7 minutes to come to pressure, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up. Allow the Instant Pot to do a natural release for 10 minutes.After 10 minutes, carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting. Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
- Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
- Remove bay leaves, and stir rice, Serve immediately.
- Leftovers:This rice is best served immediately, but can be kept refrigerated in a sealed container for up to 4 days. To reheat, add about a tablespoon of water, and microwave covered until warm (2-3 minutes).