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.
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.
Notes
Storage InstructionsStore: 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!