How to Cook Jasmine Rice in Instant Pot

4.86 from 7 votes

Learn how to cook jasmine rice in Instant Pot for fluffy, fragrant rice in minutes. Easy, reliable method for jasmine rice Instant Pot success!

Prep Time5

Cook Time7

Time to bring pot to pressure and natural pressure release10

Total Time22

Course: Side Dish

Cuisine: Japanese, American, Asian

Keyword: Side Dish, rice, instant pot rice, instant pot side dish, jasmine rice, instant pot jasmine rice

Servings: servings

Calories: 115kcal

Rinse and drain rice well, and set aside.
Set pressure cooker to sauté and add butter or oil to the pot. Once the pot is ready, add Jasmine rice and sauté the rice for 3 minutes. Press cancel to end sauté.
Add broth to rice and stir to mix and deglaze the pot. Close and seal the lid, and turn or press the vent lever to seal (if needed). Set pot manually to high pressure for 4 minutes.
Once the pressure cooking cycle is complete, do a natural pressure release (leave the pot undisturbed) for 10 minutes, then initiate a quick release by carefully turning or pressing the pressure release button (refer to your pot's instructions). Fluff the Jasmine rice by stirring before serving.

Always use a 1:1 water-to-rice ratio and let the pressure release naturally to lock in moisture. This prevents overcooking and keeps the grains soft and fluffy!

Recipe Variations:

Add garlic: Sauté minced garlic in the pot for extra flavor.
Make it vegan: Use vegetable broth instead of chicken broth and omit the butter.
Add veggies: Stir in cooked veggies like peas, corn, or diced carrots before serving.
Make it spicier: Add a pinch of cayenne pepper, red pepper flakes, and diced jalapenos to the pot.

Storing Instructions:

Leftovers can be stored in the fridge for up to four days in an airtight container.
Reheat the leftovers in the microwave or stovetop (add a splash of water or broth) before serving.
If using the microwave, cover the dish with a damp paper towel to keep it from drying.

Make Ahead Instruction:

For meal prep or make ahead, cook a big batch and portion it out into individual containers. Then store and reheat as directed below.