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There’s a very particular moment I chase in my kitchen, when Thai Jasmine rice starts to smell like warm flowers and buttered popcorn at the same time. It’s the kind of aroma that makes even a quiet weeknight feel like takeout from your favorite spot, only fresher.
This Instant Pot Jasmine Rice method is my go-to for hands-off meal prep and dinner emergencies. If you’ve fought mushy, sticky rice before, you’re in the right place, we’ll use one quick, chef-y technique that locks in fluffy, distinct grains every time.
Why You’ll Love This Recipe
The Toasted Aromatic Edge: In my kitchen, a 60-second sauté in sesame oil or ghee wakes the rice up, and that gentle Maillard-style toasting brings a nutty, popcorn-like perfume you can smell immediately.
Foolproof Texture: That tiny bit of fat coats the grains, helping with starch removal side effects and keeping long-grain rice from clumping, so you get the clean, fluffy bite I want in restaurant rice.
Speed and Consistency: With High Pressure and a reliable Natural Pressure Release, the Instant Pot takes away the guesswork, no peeking, no stirring, just steady results batch after batch.
Ingredients and Substitutions
Three simple ingredients, but the details matter. The rice brings fragrance, the cold water protects the 1:1 ratio, and salt is your quiet helper for balanced flavor.
Ingredients
- 1 cup (230g) Jasmine rice
- 1 cup (250ml) cold water
- ¼ – ½ teaspoon fine sea salt or table salt optional
Ingredient Notes & Substitutions
Jasmine rice quality: Thai Jasmine rice is naturally aromatic, but bags labeled “New Crop” tend to be a touch more moist and can cook softer. When I’m working with a very fresh bag, I stay alert for mushiness and adjust water slightly in the tips below.
Water: Cold water is not a gimmick, it slows early absorption and keeps the water-to-rice ratio predictable under pressure. For a savory spin, chicken broth or vegetable broth works beautifully without changing the method.
Salt (optional): I like adding it after cooking so I can taste and dial it in. If you’re serving with salty mains, you may not need it at all.
How to Make Instant Pot Jasmine Rice
Rinse and drain well
Rinse the rice under cold water, gently scrubbing the grains with your fingertips in a circling motion. Pour off the milky water and repeat until the water runs clear, then drain really well so you do not accidentally “add” extra water.
Pressure cook
- Add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker.
- Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.
- Turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly.
Season, fluff, and serve
- Add salt to the rice for seasoning.
- Fluff rice with a fork, then serve warm.
Secrets for Perfection
The golden 1:1 ratio: In a sealed pressure cooker there’s essentially no evaporation, so the classic stovetop “extra splash” is what makes Instant Pot Jasmine rice turn gummy. Keep the water-to-rice ratio at 1:1 for clean, separate grains.
New Crop vs. Old Crop: When the bag says “New Crop,” I reduce the water by 1 to 2 tablespoons to protect the texture. Those newer harvest grains carry a bit more moisture and can push you into mushy territory fast.
Scaling rules that actually work: Doubling is simple, 2 cups rice to 2 cups water, and the cook time stays at 3 minutes. The pot just takes longer to come to pressure, especially in 8-quart models.
Pro Tips & Troubleshooting
Pro Tips
- Use the same measuring cup for rice and water so the 1:1 ratio stays true, whether it’s the 180ml Instant Pot cup or a 240ml standard cup.
- Start cooking right after adding water, letting it sit invites premature absorption and throws off the final texture.
- If the rice looks slightly wet when you open the lid, fluff right away with a rice paddle or fork to release steam, then let it sit 2 to 3 minutes.
- For my “toasted aromatic” finish, I sauté the drained rice in 1 teaspoon toasted sesame oil or ghee for 60 seconds before adding water, it turns fragrant fast.
Common Mistakes to Avoid
- The “Rice” button trap: that preset is calibrated for other rice types and often overcooks Jasmine, I stick with Pressure Cook at High Pressure.
- Mixing measuring systems: using the plastic cup for rice but a standard cup for water quietly breaks the ratio and leads to mush.
- Skipping the 10-minute Natural Pressure Release: quick releasing too soon can make grains tough and under-hydrated.
- Seeing “Burn”: it’s usually starch buildup or too little liquid, thorough rinsing and a quick toast help protect the bottom.
Serving & Storage
Serving Ideas
For Thai comfort, I love it under green curry or basil chicken, that jasmine perfume makes the whole bowl feel special. It also plays beautifully next to a saucy noodle plate, and a crunchy side like this chow mein recipe rounds out an easy Asian-inspired dinner.
Fusion bowls are where fluffy rice really shines, especially with creamy toppings. A scoop of fresh guacamole adds richness that balances the rice’s light floral notes.
If you like bright, punchy contrast, a spoonful of cebolla curtida wakes up the whole plate with acidity. That tang is especially good when the rice has been lightly toasted first.
Storage & Reheating
Cool the rice promptly, then refrigerate in a closed container for quick lunches. Food safety matters with cooked rice, and the CDC notes bacterial risks in cooked rice when it sits warm too long.
For microwave reheating, my moisture trick is simple: add a splash of water and cover the bowl. That trapped steam brings the grains back to fluffy instead of dry and brittle.
Freezing works like a charm for meal prep, press flat in airtight bags and freeze up to 3 months. Reheat straight from frozen with a little water, covered, until hot.
Instant Pot Jasmine Rice Recipe
Equipment
- Instant Pot Pressure Cooker
- Measuring Cups
- Fine mesh strainer
- Fork or Rice Paddle
Ingredients
- 1 cup (230g) Jasmine rice
- 1 cup (250ml) cold water
- ¼ – ½ teaspoon fine sea salt or table salt optional
Instructions
Rinse and Drain
- Rinse the jasmine rice under cold running water in a bowl or fine-mesh strainer. Gently scrub the grains with your fingertips in a circling motion until the water runs clear. Drain the rice very well to ensure you do not add unintended extra moisture to the pot.
Pressure Cook
- Combine the rinsed rice and the cold water in the Instant Pot inner pot. Ensure the rice is submerged in an even layer.
- Secure the lid and turn the Venting Knob to the Sealing Position. Select Pressure Cook on High Pressure and set the timer for 3 minutes.
- Once the cook cycle finishes, allow the pressure to release naturally for 10 minutes. This step is essential for the grains to fully hydrate and set.
- After 10 minutes, turn the Venting Knob to the Venting position to release any remaining steam, then open the lid promptly.
Season, Fluff, and Serve
- Sprinkle the salt over the rice if desired. Fluff the grains gently with a fork or rice paddle to release excess steam and separate the rice. Serve immediately while warm.
Notes
Nutrition
Conclusion
When Jasmine rice is done right, it’s not just a side, it’s the soft, fragrant foundation that makes the whole meal feel intentional. Keep the 1:1 ratio, respect the 10-minute Natural Pressure Release, and if you want that restaurant edge, give the grains a quick toast before pressure cooking.
On busy weeks, I build fast lunches around it, and it’s especially satisfying as the base for saucy chicken rice bowls that soak into every fluffy grain.
Frequently Asked Questions
Do I need to soak Jasmine rice before cooking in the Instant Pot?
No. Rinsing is enough, soaking tends to push the rice toward mushy in a pressure cooker where there’s no evaporation.
Why is my Instant Pot rice sticky or gummy?
The usual culprits are not rinsing thoroughly and breaking the 1:1 ratio. Evidence suggests washing mainly helps with surface starch removal, which is exactly what reduces that gluey feeling.
Should I use the Rice setting or Pressure Cook setting?
Use Pressure Cook (Manual) on High Pressure for 3 minutes. The Rice preset is often tuned for other varieties and can overcook aromatic Jasmine rice.
How do I scale the recipe for a larger crowd?
Keep the 1:1 ratio and the cook time at 3 minutes, even if you double. The Instant Pot will take longer to come to pressure, and do not fill beyond the halfway mark for rice.
Can I cook brown Jasmine rice with this method?
Not with these times and ratios. Brown Jasmine rice needs significantly more time and more water than white Jasmine rice, so it requires a different set of settings.
Can I use the Pot-in-Pot method for a single serving?
Yes, it can work well for small portions, but keep the same 1:1 ratio in the inner bowl. The cook time can stay similar, though getting to pressure may be a bit quicker with less volume.
