Instant Pot Jasmine Rice
The key to making the best and fluffiest jasmine rice is the Instant Pot! It’s an easy solution for perfectly cooked rice that you can pair with your favorite dishes. Follow these simple steps for Instant Pot jasmine rice that turns out light and flavorful every time.
Servings 4
Calories 338kcal
Equipment
Ingredients
- 2 cups jasmine rice
- 2 cups water
Instructions
- Rinse rice and drain it well
- Add rice and water to Instant Pot
- Cover and set valve to seal according to manufacturer's instructions
- Set pressure to high for 4 minutes (it will take about 10 minutes to reach pressure)
- Once cooking has completed, allow for a 10-minute natural pressure release (don't touch for 10 minutes)
- Turn valve to release the remaining pressure before removing lid
- Stir to fluff rice before serving
Notes
- Store leftover rice in the fridge for up to 3 days or freeze single servings in freezer bags for up to 3 months.
- Jasmine rice tends to be fairly sticky, so don’t skip the rinsing step!
- Double or triple the recipe in a 6-quart pressure cooker by maintaining a 1:1 rice and liquid ratio. (I do not recommend trying more than 6 cups of dry rice in one batch.)
- The measurements in this recipe refer to a standard 8-ounce cup - not the cup measurement that often comes with a standard Instant Pot or pressure cooker.
- This recipe will make approximately 6 cups of cooked rice.
Nutrition
Calories: 338kcal | Carbohydrates: 74g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 11mg | Potassium: 106mg | Fiber: 1g | Sugar: 0.1g | Calcium: 29mg | Iron: 1mg