Perfect Instant Pot Jasmine Rice

Ingredients

• as neededwater, for rinsing
• 240 gfiltered water
• 205 gjasmine rice

Instructions

1. 1

   Rinse the rice

   Measure the rice into a strainer and rinse it under running water until the water runs clear, moving the grains around with your hands as you go.

2. 2

   Add the rice

   Transfer the rinsed rice to the Instant Pot.

3. 3

   Add the water

   Pour in the 240 g filtered water and use your hands to level the rice across the top.

4. 4

   Pressure cook

   Lock the lid and use the manual setting at high pressure for 4 minutes, with manual release. Keep the keep-warm setting off. After cooking, the pressure cooker will beep and begin a 10-minute timer while some pressure releases naturally.

5. 5

   Release and fluff

   When the 10-minute timer ends, press the pressure release valve to release the remaining pressure fully. Open the lid and fluff the rice with a rice paddle, then serve straight away.

What is jasmine rice?

Jasmine rice is a fragrant long-grain rice commonly used in dishes across Southeast Asia. When cooked, the grains are tender and aromatic, with a slightly soft texture.

This version uses an Instant Pot to make the cooking straightforward: rinse the rice, cook it briefly under pressure and allow a short natural release before opening the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 7g protein, 82g carbs, 1g fat.

Most of the carbohydrates and energy in each serving come from the jasmine rice, while it contributes a modest amount of protein and very little fat. Pair a portion with vegetables and a protein-rich dish, such as tofu, eggs or fish, to make a more balanced plate.

Why rinse the grains?

Rinsing: washing the rice until the water runs clear removes loose surface starch. This helps the cooked grains stay more distinct rather than clumping together.

Even coverage: move the rice around with your hands as you rinse so water reaches the whole batch.

Getting the water and rice ready

Measure carefully: use 205 g jasmine rice and 240 g filtered water for the stated two servings. The method relies on these quantities, so avoid adding extra water.

Level the rice: after adding the water to the pot, gently spread the grains into an even layer for consistent cooking.

Pressure and release timing

High pressure: cook for 4 minutes on the manual setting, with keep warm switched off. The cooker then beeps and starts a 10-minute timer for a natural release.

Finish releasing: once those 10 minutes have passed, use the pressure release valve to vent the remaining pressure fully before opening the lid.

Fluffing and serving

Fluff gently: use a rice paddle to lift and separate the grains rather than stirring them vigorously. This keeps the texture light.

Serve promptly: the recipe is designed to be served immediately after fluffing. Jasmine rice works well alongside curries, stir-fries and other saucy dishes.

Useful equipment

Strainer: a fine strainer makes it easier to rinse the rice without losing grains down the sink.

Rice paddle: its broad, flat shape helps fluff the rice while being gentle on the cooked grains.

Recipe notes & tips

• Rinse the rice until the water runs clear for a less sticky result.
• Use the listed rice and water quantities for this method.
• Spread the rice evenly in the pot after adding the water.
• Leave keep warm switched off as directed.
• Wait for the full 10-minute natural-release timer before venting the remaining pressure.
• Fluff with a rice paddle just before serving.

Variations

• Add pandan: place a washed pandan leaf in the pot for a gently fragrant note, then remove it before serving.
• Use stock: replace the filtered water with an equal weight of mild stock for savoury rice.
• Add ginger: include a few thin slices of fresh ginger while cooking, then remove them before fluffing.
• Finish with herbs: fold finely sliced spring onion through the rice just before serving.
• Serve with coconut: pair the rice with a coconut-based curry for a richer meal.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice stickier; rinse until the water runs clear.
• Changing the water amount: too much or too little can affect the texture; measure the stated 240 g.
• Uneven layering: rice piled to one side may cook inconsistently; level it after adding the water.
• Opening too soon: venting before the 10-minute timer ends skips the specified natural release; wait for the timer.
• Stirring hard: vigorous mixing can break up the grains; lift and fluff gently with a rice paddle.

How to store

Cool leftover rice promptly, transfer it to a covered container and refrigerate for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water if it seems dry.

Frequently asked questions