This instant pot jasmine rice cooks in a snap. It is very flavourful and fluffy, and flawlessly perfect. It’s completely gluten-free, vegan, and ideal for prep work. You only require rice, water, salt, and olive oil to prepare Instant Pot Jasmine Rice.

It is super light and fluffy. You can prepare it in a single pot quickly and serve it with your favorite side dishes.

What Will You Love About This Recipe

Ricer, surprisingly, is the favorite of the majority of people of all ages. This instant pot jasmine rice lasts for seven days when kept in the fridge and for three months if one chooses to freeze it.

Just cool it completely before freezing this ricer into an airtight zip bag or even any freezer-friendly container.

This fantastic rice can be reheated at the time of serving either on the stove with some little oil or in the microwave with a sprinkle of water until it is nicely warm. Cook this amazing rice on the weekend and enjoy the whole week.

How to make Instant Pot Jasmine Rice

As it goes well with so many different foods and stores well in the refrigerator and freezer, rice ranks as one of my favorite ingredients to prepare meals. You can also try this to relax on your lazy days.

Nothing is more annoying than rice that isn’t cooked properly. In addition, something usually goes wrong when I boil rice on the stove; I’m not sure about you.

Sometimes the bottom burns or it’s excessively sticky, watery, or crunchy. I’ve finally discovered the best method for making quick pot jasmine rice after numerous attempts and errors!

Try it today and feel yourself blessed. You just need the following ingredients:

Ingredients

White jasmine rice = 2 cups
Water = 2 cups
Salt = ½ tsp
Olive oil = 1 tbsp

Step by step instructions to make Instant Pot Jasmine Rice

Step 1

Rinse the rice in a mesh strainer until the water runs clear.

Step 2

Add the rice, salt, and olive oil to your instant pot and set it to the sauté setting.

Step 3

To enhance the flavor, lightly toast the rice while sautéing it for two to three minutes.

Step 4

To infuse the rice with oil, which improves its flavor, you should avoid letting it brown completely.

Step 5

Stir thoroughly after adding the water.

Step 6

Replace the cover after sealing the valve.

Step 7

For four minutes, use the manual high pressure. The timer will start after the instant pot has reached pressure, which should take a few minutes.

Step 8

After ten minutes of natural release, open the valve and let the steam continue escaping.

Step 9

Take off the lid, use a fork to fluff, and savor!

Recipe Variations

Brown rice

You can replace white rice with brown rice, but the ratio of water will be different in case you change the quality of rice.

Herbs

You can add your favorite herbs to make a different version of rice.

Spices

You are free to add spices that you like.

Recipe Tips

I often advise using a 1:2 ratio of rice to water for cooking rice on the stove, but it’s best to use a 1:1 ratio when cooking in the instant pot.
Don’t downplay the sauté method in this recipe. Doing this with olive oil and salt enhances the flavor of rice.
You can skip the oil. To make sure the rice doesn’t stick to the bottom of the instant pot, I advise adding oil even if you choose not to toast it.
If you are short on time, omit the step for toasting the rice.
Serve this recipe with vegan chana masala or sesame chickpeas.

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