I have a Jasmine rice addict in my house. My daughter loves rice, but especially Jasmine rice and will eat it plain, with no salt, nothing on it. So if I make a Thai curry, she’ll first eat the Jasmine rice and curry and then go back for seconds of just plain rice! Soooo, I make a LOT of Jasmine rice. There are two ways to make Instant Pot Jasmine rice. One is the pot-in-pot method, where you pour water into the inner pot, have a separate bowl in which you put rice and water, and place that on a trivet in the inner pot. The second method is to cook the rice directly in the inner pot.
I have already posted a recipe for Instant Pot Rice using the Pot-in-Pot (PIP) method for Basmati rice. I really like the pot-in-pot method for cooking rice in the Instant Pot, because it’s easier to clean up. I can store the rice in the same dish that I cook it in, and I don’t have a messy inner pot to clean. The disadvantage is that I can’t make a larger quantity of rice (more than about 2 cups) because of the size of the Pyrex glass bowl I use. You can use the pot-in-pot method to cook a smaller quantity of Jasmine rice, but use the ratios and timings from this recipe (Rice:Water = 1:1.25 and cook on ‘Manual’ setting for 4 minutes.)
This Instant Pot Jasmine rice recipe is for 3 cups of uncooked rice and makes about 9 cups cooked rice. You can adjust the quantities, but keep the same cooking time and keep the rice to water ratio of 1:1.25. Be sure to use the same cup for measuring both rice and water. Once you make it once, you can adjust the quantity of water and time to suit your tastes. * Do not overfill your pot with rice, i.e. past the 1/2 mark.
|Rice (cups)||Water (cups)|
|2 1/2||3 1/8|
|3 1/2||4 1/3|
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot Manual / Beginner’s Quick Start Guide blog post first and then come back here to learn how to make Instant Pot Jasmine Rice.
Instant Pot Jasmine Rice Ingredients
Instant Pot Jasmine Rice Step by Step Instructions
- Rinse out 3 cups of Jasmine rice in a fine mesh sieve.
- Transfer rice from sieve to Instant Pot inner pot.
- Add 3-3/4 cups of water to the inner pot.
- Close the Instant Pot.
- Make sure the steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ and ‘+’ or ‘-‘ until the display reads ‘4’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized and the float valve is up, display will count down from 4 to 0.
- When cooking is complete, the display will read ‘L0:00’ and start to count up.
- Wait till the count-up timer reads L0:10 (10 minutes.)
- You can also just let the pressure drop on its own and let pot stay in ‘Keep Warm’ mode until you are ready to serve the Jasmine rice.
- Move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Fluff Instant Pot Jasmine Rice with a fork and serve with your favorite curry. Try this Instant Pot Thai Red Curry with Chicken.