Jasmine Rice in an Instant Pot
Learn to cook Jasmine rice in an Instant Pot with the perfect water ratio, step-by-step guide, storage tips, and tasty flavor variations!
Equipment
- Instant Pot
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 1 cup Jasmine rice Preferably long-grain Thai Jasmine rice
- 1 cup water Use 1 1/4 cups for softer rice
- salt Optional, to taste
Instructions
- Rinse the rice thoroughly under cold water using a fine-mesh strainer until the water runs clear.
- Add the rinsed rice and water to the Instant Pot. Optionally, add salt for flavor.
- Close the lid securely, set the valve to 'Sealing,' and select 'Pressure Cook' on High for 3 minutes.
- Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes before manually releasing any remaining steam.
- Open the lid and fluff the rice gently with a fork before serving.
Notes
For extra flavor, replace water with broth or coconut milk. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.