If you usually cook regular long-grain white rice, jasmine rice is a simple upgrade that adds a little something extra to your meal. It has a light, fluffy texture with just a hint of stickiness and a subtle floral aroma that makes it stand out. Cooking it in the Instant Pot takes all the guesswork out, giving you perfectly tender rice every time!

While Jasmine rice is most often paired with Asian dishes, you can really use it almost anywhere you’d use other varieties of rice. Today we’re going to learn how to make Instant Pot jasmine rice, similar to how I like to cook white rice in the Instant Pot.

How to Make Jasmine Rice in the Instant Pot

Here’s how simple it is to make Instant Pot jasmine rice. See the recipe card below for printable instructions. 

1. Prepare. Rinse the rice until the water runs clear, then add it to the Instant Pot with the remaining ingredients.
2. Cook. Secure the cover and cook for 4 minutes on high pressure, followed by 10 minutes of natural pressure release.
3. Serve. Fluff the rice with a fork and serve.

Tips and Variations

These pointers will help you make sure your jasmine rice turns out perfect.

• Don’t skip the rinsing. Rinsing the rice before cooking helps remove any excess starch and ensures fluffy, separate grains of rice. 
• Add flavorings. Before cooking, you can add in spices like cumin or turmeric; after cooking, stir in fresh herbs like minced cilantro or add a squeeze of citrus juice.
• Try different oil. Virgin coconut oil will add a subtle coconut flavor. You could also use butter for a little richness.

Proper Storage

• Refrigerator: Store leftover rice in an airtight container in the refrigerator for 3 to 4 days.
• Freezer: Cooked jasmine rice can be stored in the freezer for up to 6 months. Let it thaw in the fridge before reheating.
• To reheat: To reheat, add a little water to the rice and microwave for 1-2 minutes or heat in a pan on the stovetop until warm. You can also use leftovers to make Thai Fried Rice.