Instant Pot Jasmine Rice

Soft, sticky, and fragrant, this instant pot jasmine rice will make your mouth water. It's the perfect quick and easy addition to any Asian main dish, weeknight dinner, or meal prepped lunch.

Prep Time: 5

Cook Time: 3

Resting Time: 10

Total Time: 18

Servings: servings

Ingredients

1 cup Jasmine rice, uncooked
1 cup water, cool
¼ teaspoon fine table salt

Instructions

Place rice in a fine mesh colander. Rinse rice under cold running water, while stirring the rice around – your goal is to wash away as much of the starchy water as possible, until water emerges mostly clear.
Drain rice as thoroughly as possible, so there is no more water dripping from colander (if there is too much excess water, it will affect your water to rice ratio).
Add rice to the Instant Pot, along with 1 cup of freshwater and table salt. Close lid tightly, turn vent knob to sealed position, and pressure cook on high for 3 minutes. Allow pressure cooker to do a natural release for 10 minutes and then manually release.
Fluff rice and serve while hot. See notes for serving ideas.

Equipment

Notes

Carefully measure rice and water, as even slightly inaccurate measurements will affect the outcome.
If you do not wash the rice prior to cooking, the rice will be more “starchy” after cooking; you’ll also need to add more water during cooking if rice is unwashed.
Store leftover rice in airtight containers and keep in fridge for up to 5 days.
Jasmine rice is delicious when paired with Asian stir fries like Orange Chicken Recipe (Extra Crispy!) and Kung Pao Chicken (Healthy!)
Leftover rice is perfect for Easy Fried Rice.
We often serve fluffy jasmine rice with a generous sprinkle of Furikake on top.
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Nutrition (per serving)

Course: rice, Side

Cuisine: Asian, Chinese, Indian, Mexican

Diet: Gluten Free, Vegan, Vegetarian

Method: Instant Pot