Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Jasmine rice in a bowl
Print Recipe Pin Recipe
5 from 2 votes

How to cook Jasmine Rice in the Instant Pot

2 Ways - Pot in Pot Method and Main Pot Method
Prep Time5 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Thai
Servings: 4
Calories: 253kcal

Ingredients

  • cups Jasmine rice
  • cups water see notes recipe instructions if cooking directly in the main pot
  • teaspoon kosher salt optional

Instructions

Pot in Pot Method

  • Rinse the rice well and drain all the water out. In a stainless steel bowl, add rice, water and salt.
  • Add 1 cup of water to the Instant Pot insert. Place the rice bowl over the trivet and place the trivet in the Instant Pot.
  • Pressure cook time for 4 minutes, followed by a 5 minutes natural pressure release. Release the remaining pressure manually and then open the Instant Pot.

Main Pot Method

  • This method works best when you have more than 1.5 cups of rice
  • Rinse the rice well and drain all the water out. Add rice, water and salt to the main pot.
  • Pressure cook on Hi pressure mode for 4 minutes followed by quick release.

Video

Notes

  1. Jasmine Rice does not need soaking simply rinse well and drain
  2. Once you open the Instant Pot lid, transfer the inner pot to a trivet on your counter. This stops the rice from cooking further and helps prevent the rice from getting mushy
  3. If the rice looks uncooked, simply put the inside insert back in, close the Instant Pot and allow the rice to sit for 5 minutes. The remnant heat will further cook the rice
  4. Do not mix the rice when it's steaming hot, this will start breaking the grains. Allow the rice to cool a bit and then gently fluff up using a silicone spatula
  5. Gently run a soft silicone spatula on the sides of the pot and serve
  6. If you are making rice ahead for a party, simply allow the rice to cool. You can even take it out in a large tray, cool it down, feel free to use your hands to separate the grains gently. If the grain seems sticky simply wet your hands with cold water and it will allow to separate the grains. Reheat in the microwave, oven or chaffing dish when ready to serve

Nutrition

Calories: 253kcal | Carbohydrates: 55g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 880mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Calcium: 22mg | Iron: 1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry