Course: Side Dish
Cuisine: American, Asian-Inspired
Prep Time: 1 minute minute
Cook Time: 7 minutes minutes
Steam Release: 10 minutes minutes
Total Time: 18 minutes minutes
Servings: 6 servings
Calories: 213kcal
This Instant Pot Jasmine Rice is the easiest rice you will ever make and it only takes about 20 minutes!
Print Recipe
- 2 cups jasmine rice
- 2 cups water
- ½ teaspoon kosher salt (optional)
- 1 teaspoon olive oil or coconut oil (optional)
Rinse the rice in a strainer under running water for a minute or two until the water is clear. Jasmine rice does not need to be soaked or it will be soggy.
Add the rice and water to the Instant Pot and stir it around to combine. Secure the lid and seal the steam valve.
Pressure cook on HIGH for 7 minutes. Remember it will take a few minutes for your electric pressure cooker to warm up.
When the timer goes off, allow the steam to naturally release for 10 minutes then manually release the rest of the steam.
Fluff the rice with a fork and leave the lid on askew and the Instant Pot on warm until ready to serve. Store any leftovers covered in the fridge for 4-5 days.
- Store any leftover rice covered in the fridge for 4-5 days. You can also freeze cooked rice for up to 6 months.
- This recipe will work with any type of electric pressure cooker, not just the Instant Pot.
- Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines.
Serving: 1cup | Calories: 213kcal | Carbohydrates: 48g | Protein: 4g | Sodium: 2mg | Potassium: 1mg | Fiber: 2.7g | Calcium: 2mg | Iron: 2mg