The best hands off recipe for rice! This instant pot jasmine rice is fluffy, full of flavor, easy to make, and totally foolproof. It’s naturally vegan, gluten free and perfect for meal prep.
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There is nothing more frustrating than poorly cooked rice. And I don’t know about you, but whenever I cook rice on the stove, something always goes wrong.
It’s either too crunchy, sticky, mushy, soggy, or the bottom burns. So, after some trial and error, I’ve finally perfected the absolute best way of cooking instant pot jasmine rice!
It’s fluffy, never crunchy or mushy, perfectly cooked and a secret tip to give it tons of flavor without the need for any herbs or spices!
Rice is one of my favorite things to meal prep because it pairs well with so many dishes and keeps well in both the fridge and the freezer.
How to make jasmine rice in the instant pot
Rinse the rice in a mesh strainer for 30 seconds or until the water runs clear.
Add the rice, salt and olive oil to your instant pot and set to the saute function.
Saute for 2 minutes, slightly toasting the rice to bring out more flavor. You don’t want the rice to brown, just cook until it is fragrant. This is one of my favorite tricks to enhancing the flavor of rice without needing to add any fancy ingredients.
Add the water and stir well.
Put the lid on and turn the valve to sealing.
Set the instant pot to manual high pressure for 4 minutes. It will take about 10 minutes to come to pressure, then the timer will start. So in total, it will be cooking for about 14 minutes.
Let release naturally for 10 minutes, then turn the valve open and let the steam finish releasing. The timer should automatically start counting when it’s releasing the steam. Try not to let it go for longer than 10 minutes because you don’t want the rice to get super sticky or soggy.
Remove the lid, fluff with a fork and enjoy!
Can you freeze cooked rice?
Yes! This recipe uses 2 cups of uncooked rice, which yields about 6 cups of cooked rice.
If you want to freeze it, you’ll want to let it cool completely, and then transfer to a freezer safe container or bag that is completely air tight.
When you’re ready to serve it, you can heat it up on the stove with a splash of oil or in the microwave with a splash of water until nice and warm.
Once cooked, this instant pot jasmine rice will store in the fridge for 1 week or in the freezer for 3 months. You can easily double or triple this recipe and have enough rice for months on end!
Rice to water ratio
Usually, when cooking rice on the stove, I recommend a 1:2 ratio of rice to water, but when cooking in the instant pot, you want to use a 1:1 ratio of rice to water.
This is because of the natural pressure in the instant pot that changes the way the rice cooks. If you used a 1:2 ratio the rice would get very soggy!
Tips & tricks
- You can follow this same method using basmati rice, but I would not recommend subbing for brown rice or short grain rice because the water to rice ratio as well as the cook time will be different.
- Sauteing the rice and olive oil before cooking is optional, but I recommend it for the best flavor. If you’re in a pinch, just skip step 3 and cook the rice without toasting it first.
My favorite recipes to serve with jasmine rice:
Fluffy Instant Pot Jasmine Rice
- 2 cups white jasmine rice
- 2 cups water
- 1/2 tsp salt
- 1 tbsp olive oil
- Rinse the rice in a mesh strainer for 30 seconds or until the water runs clear.
- Add the rice, salt and olive oil to your instant pot and set to the saute function.
- Saute for 2-3 minutes, slightly toasting the rice to bring out more flavor. You don’t want the rice to actually brown, just slightly cook to infuse the oil into the rice which enhances the flavor.
- Add the water and stir well.
- Put the lid on and turn the valve to sealing.
- Set manual high pressure for 4 minutes. It will take a few minutes for the instant pot to come to pressure, and then the timer will begin.
- Let release naturally for 10 minutes, then turn the valve open and let the steam finish releasing.
- Remove the lid, fluff with a fork and enjoy!