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Perfectly cooked Jasmine Rice made in an Instant Pot

Perfect Jasmine Rice in Instant Pot

Perfectly tender, fluffy, and fragrant jasmine rice made effortlessly in the Instant Pot.
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Course: Side
Cuisine: Asian
Keyword: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 200kcal

Equipment

  • Instant Pot
  • Fine-Mesh Strainer

Ingredients

Ingredients

  • 2 cups Jasmine Rice Rinsed thoroughly until the water runs clear.
  • 2 cups Water Room temperature.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Toasted Sesame Oil Optional finishing touch.
  • Chopped Scallions Optional garnish.
  • Fresh Lime Optional garnish.

Instructions

  • Rinse jasmine rice thoroughly to remove excess starch. Place rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand until the water runs clear — about 30–60 seconds.
  • Combine rinsed rice, 2 cups water, and 1 teaspoon salt in the Instant Pot inner pot. Level the rice gently with the back of a spoon so it settles evenly.
  • Close the lid and set the Instant Pot to high pressure for 5 minutes. Ensure the valve is set to sealing.
  • Allow natural pressure release for 10 minutes before opening the lid. After 10 minutes, carefully move the valve to venting to release any remaining pressure, then open the lid.
  • Fluff the rice with a fork and serve hot. Stir in 1 teaspoon toasted sesame oil if using, and garnish with scallions or lime wedges.

Notes

Store rice in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portioned bags for up to 3 months.

Nutrition

Calories: 200kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.5g | Sodium: 200mg | Fiber: 1g | Iron: 1mg