Perfect Instant Pot Jasmine Rice

5 from 5 votes
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Ever wondered how to get the perfect jasmine rice? The secret is using a pressure cooker to do the hard work for you! Using my hack, you’ll have fluffy and fragrant jasmine rice in no time compared to using a saucepan or rice cooker.

A bowl with cooked jasmine rice

Knowing how to make fluffy rice that has been cooked to the perfect consistency should be a skill in every home cook’s repertoire. Many people avoid cooking rice themselves or use the microwave or “boil in the bag” alternatives. And while these are okay substitutes, nothing beats fragrant and delicious rice you’ve cooked yourself completely. The good news is, making jasmine rice in an instant pot is fool-proof.

I use Jasmine rice for many dishes as it tends to be more flavorsome than other types of traditional white rice. It has a subtle floral aroma with a slightly sweeter taste than basmati, for example. It’s a great side dish to accompany any meal and it’s super quick to make.

And while you can always make rice on the stove top, read on to discover exactly how to get the perfect Instant Pot jasmine rice.

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How to Cook Jasmine Rice in Instant Pot

Cooking long-grain jasmine rice in an instant pot is incredibly simple. First, you need to rinse your rice with cold water. This is because jasmine rice has higher levels of amylose than firmer rice.

Rinsing your rice before you cook it will help to wash away any excess starch and allow the grains to stay separated, helping the rice to stay extra firm – this is the secret to perfectly fluffy (not gloopy) rice every time!

Steps for rinsing rice in cold water

You should continue washing the rice until the water starts to run clear, meaning all excess starch has been washed off. Rubbing the rice while washing it can help to speed up the process slightly. To rub the rice, simply pick up the rice with your hands whilst rinsing and carefully massage the rice between your fingers.

What Is the Jasmine Rice to Water Ratio for Instant Pot

The rice-to-water ratio is an important part of this recipe. If you’re not careful, you could end up with mushy or overcooked rice if you add too much water. But if you don’t add enough water, your rice won’t be cooked enough and might burn on the bottom whilst in the pressure cooker.

For my instant pot jasmine rice recipe, you need a simple 1:1 ratio in volume. For example, 1 cup (or 250ml) of cold water for every 1 cup (or 250ml) of white jasmine rice. I find this helps the rice to cook evenly and remain fragrant and firm.

Instead of water, you can also use vegetable broth or chicken broth.

Jasmine rice, water and salt

How Long to Cook Jasmine Rice in Instant Pot

Add both the water and rice to the instant pot/pressure cooker. I love to add a pinch of salt as well.

Close the lid and turn the knob on your pressure cooker from the Venting position to the Sealing position. A manual setting tends to work best for cooking rice in a pressure cooker as you have more control this way.

Pressure cook at HIGH pressure for 3 minutes. Then allow for Natural Resease for 10 minutes. This ensures the grains can still separate and won’t start sticking together or burning. I also find this helps the rice to cook and then steam, just like it would if you cooked it in a normal saucepan or rice cooker.

Finally, after 10 minutes of natural pressure release, turn the knob to the Venting position to release the remaining pressure and open the lid.

Before and after cooking jasmine rice in an instant pot

Fluff the rice with a fork or rice paddle. This will help to separate the grains for the perfect instant pot jasmine rice. Serve and enjoy!

You can store cooked rice in an airtight container in the fridge for 4-5 days – great for meal prep. When you come to reheat it, ensure it is piping hot all the way through, and don’t reheat it more than once.

Instant pot with cooked and fluffed jasmine rice

What Does Jasmine Rice Go Well With?

My pressure cooker jasmine rice goes perfectly with Thai food (like green or red curry) or other spicy dishes. It’s a versatile side dish that can help transform any main with its sweet, floral flavor.

It also works well with vegetable stews due to its airy texture. Many cuisines use jasmine rice, including Indian and Mediterranean, as it’s a lighter alternative to traditional short-grain rice types.

Here are some of my favorite pairings:

A bowl with cooked jasmine rice

More Instant Pot Recipes

If you try this instant pot rice recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Perfect Instant Pot Jasmine Rice

5 from 5 votes
By: Samira
Ever wondered how to get the perfect jasmine rice? The secret is using a pressure cooker to do the hard work for you! Using my hack, you'll have fluffy and fragrant jasmine rice in no time compared to using a saucepan or rice cooker.
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 6



  • 2 cups Jasmine rice
  • 2 cups water
  • 1/2 tsp salt optional, or more to taste


  • Thoroughly rinse the rice under running water or in a bowl with water. Rinse until the water runs clear, then drain it well.
  • Add the rice, cold water, and salt to the Instant Pot. Close the lid and turn the venting knob to the sealing position.
  • Cook on manual HIGH pressure for 3 minutes, then allow for Natural Release for 10 minutes.
  • Carefully use the quick release (turn the venting knob to the venting position) and open the lid.
  • Use a fork or rice paddle/soft silicone spatula (for less breakage) to fluff up the rice.


Storage Instructions
Store: You can store leftovers in airtight containers in the refrigerator for 4-5 days. 
Freeze: You can freeze leftovers in freezer-safe containers or Ziplock bags/freezer bags for up to 4 months. Allow it to thaw in the fridge overnight.
Reheat: You can reheat until piping hot in the microwave (1-2 minutes) or on the stovetop (over medium heat). Add a splash of water or broth and cover the rice while heating.
Check the blog post for more tips and serving suggestions!
Course: Main, Side
Cuisine: Global
Freezer friendly: 3-4 Months
Shelf life: 4-5 Days


Calories: 228kcal, Carbohydrates: 50g, Protein: 4g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 204mg, Potassium: 72mg, Fiber: 1g, Sugar: 0.1g, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 5 votes (5 ratings without comment)

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