Making jasmine rice in the Instant Pot is super easy and a great way to enjoy authentic, Asian-style sticky rice without a rice cooker.
If you enjoy authentic Asian food or even its Americanized cousins found at your local buffet, you’ve probably noticed a difference in the rice texture at your favorite Chinese restaurant and the rice you make at home.
Part of the reason is the type of rice used. For the most authentic experience, you’ll want to purchase short-grain sushi rice from an Asian grocery store and make it in a rice cooker.
But what if you don’t own a rice cooker and the nearest Asian grocer is an hour away? Let me show you how to get delicious, sticky rice using plain old Jasmine rice that you can find at the supermarket plus your pressure cooker.
- Jasmine rice – I used store brand
- Olive Oil – or oil of choice as long as it’s liquid (If you choose to use coconut oil or butter, make sure they are melted.)
Rinse, rinse, rinse!
I like to get hands-on and scrub the rice in the colander so furiously that a video screenshot is all I’ve got for you. Rice is like clothing, and the colandar is like a washboard. Go to town on it aggressively until the water coming out of the colander is clear without a hint of cloudiness. Why? You want all the excess starch off the grains since starch causes a gummy texture.
Add the rinsed rice to the Instant Pot followed by the oil and salt.
Next, add enough water to just cover the rice. You’ll be using the finger method to get the amount down to an exact science.
Now it’s time for the fool-proof finger method! First, give the Instant Pot a little swirl and some taps, almost like you tap cake batter bubbles out of a sheet can pan right before you place it in the oven. You want the rice evenly distributed around the bottom of the pot with no little “hills” or “valleys.”
Now is a good time to make sure there aren’t any rice grains stuck to the sides of the pot too.
The technique is simple. Add enough water so that when your index finger is resting on top of the rice at the bottom of the pot, the water comes up to your first knuckle. Don’t dig your finger down into the rice. Act as if you are simply touching the top of the rice to see what it feels like. Then add water until it comes up to your top knuckle.
Close the Instant Pot and seal the valve. Allow the rice to cook for 9 minutes at regular pressure then do a quick release.
As soon as the Instant Pot’s pressure has been released, slowly and carefully remove the lid using caution to prevent a steam burn. Fluff the rice with a fork or a rice paddle.
A fork will do in a pinch but if you made rice often, it’s nice to have a rice paddle. Mine is shaped like a squirrel and makes me smile.
Serve warm as a side dish or part of your main course.
You can use this same recipe and method for other kinds of white rice like short-grain sushi rice, etc. Just don’t try it with brown or black rice as they may require more or less time and water to get the texture just right.
Instant Pot Jasmine Rice
- Pressure Cooker
- 3 cups jasmine rice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 3 cups water (Approximate. Use the finger method for best results.
- Rinse rice using a colander. Run as much water as you need to over it until the water appears clear and uncloudy.
- Add rice, oil, and salt to the pressure cooker.
- Add enough water to cover the rice and reach up to your first knuckle when you place your index finger gently on the surface of the rice in the Instant Pot.
- Add the Instant Pot lid, turn valve to seal, and cook for 9 minutes on regular pressure.
- Quick release pressure and fluff with a fork or rice paddle to serve.
Chinese Restaurant Fried Rice – You’ll need leftover rice to make this copycat recipe so make extra Jasmine rice in the Instant Pot and you’ll have two meals in one.