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Instant Pot Jasmine Rice Recipe
How to make Jasmine Rice - Pot in Pot Method and Main Pot Method using Instant Pot Pressure Cooker
Servings: 4
Calories: 253kcal
Recipe Video
Ingredients
- 1½ cups Jasmine rice rinsed and drained
- 1½ cups water
- 1½ teaspoon kosher salt optional
Instructions
Pot in Pot Method
- Add 1 cup of water to the Instant Pot insert.
- Add rice, water, and salt to a stainless steel bowl. Place the rice bowl over the trivet and place the trivet in the Instant Pot.
- Pressure cook for 4 minutes, followed by a 5 minutes natural pressure release. Release the remaining pressure manually and then open the Instant Pot.
Main Pot Method
- This method works best when you have more than 1.5 cups of jasmine rice.
- Add rice, water and salt into the Instant Pot insert.
- Pressure cook on Hi pressure mode for 4 minutes followed by quick release.
Notes
- Prevent overcooking – Once done, transfer the inner pot to a trivet to stop further cooking and avoid mushy rice.
- Rice looks undercooked? – Close the lid and let it sit for 5 minutes. Residual heat will finish cooking it.
- Do not stir while hot – Let the rice cool slightly, then gently fluff with a silicone spatula to keep the grains intact.
- To serve – Gently loosen the rice along the sides with a soft spatula and serve.
- Making ahead for a party? – Spread the rice on a tray to cool. Use slightly wet hands to separate sticky grains. Reheat in the microwave, oven, or chafing dish when ready to serve.
Nutrition
Calories: 253kcal | Carbohydrates: 55g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 880mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Calcium: 22mg | Iron: 1mg
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