Instant Pot jasmine rice is my super simple, no fail method for making perfect jasmine rice every time. 👌🏻
This is about as basic as it gets, y’all. But I have seen and heard SO many people asking the best way to make jasmine rice in the Instant Pot. So I decided to document my tried and true method here!
I like my rice much like the kind you get from a Chinese take-out restaurant – sightly sticky and soft but NOT gummy.
It really is very simple, but there are a few key steps that make ALLLLL the difference in the world.
- Be sure and RINSE your uncooked rice first. This removes some of the starchy residue and will prevent that gummy texture/ scorch.
- When it is cooked, turn off the “keep warm” setting to prevent sticking/ scorching to the bottom of the pot.
I have used this method for up to 3 cups (measured dry) jasmine rice, and it comes out perfect every time!
I will note that if you have an 8 quart model, I would go ahead and make at least two cups minimum. My model is a 6 quart, and mine will make 1 cup with no issues (shown in video above).
Also, this method is intended for white jasmine rice. Brown jasmine rice will have a longer cook time.
Tools Used to Make Instant Pot Jasmine Rice
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Instant Pot Jasmine Rice Recipe
- 2 cups uncooked jasmine rice (I have used anywhere from 1 to 3 cups of rice. Just be sure and use an equal amount of water for a 1:1 ratio.)
- 2 cups water
Using a fine mesh strainer, rinse the rice well and drain.
Add the rinsed rice to the pot, along with an equal amount of water.
Cook on high manual pressure for 10 minutes.
Allow the pot to release naturally (Note: mine took about 9 minutes for 1 cup or rice, FYI. It may take slightly longer for 2 or 3 cups.)
Fluff with a fork and serve immediately.