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Perfect jasmine rice in the instant pot with a scoop of fluffed sticky rice in the foreground to show the texture.

Instant Pot Jasmine Rice

Making jasmine rice in the Instant Pot is super easy and a great way to enjoy authentic, Asian-style rice without a rice cooker.
Course Side Dish
Cuisine Asian
Keyword pressure cooker
Prep Time 5 minutes
Cook Time 9 minutes
Up to Pressure Time 10 minutes
Total Time 24 minutes
Servings 6 cups
Calories 358kcal
Author Jenn


  • Pressure Cooker


  • 3 cups jasmine rice
  • 1 Tbsp olive oil
  • 1 tsp 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.



Rinse, rinse, and then rinse some more. This is the key to rice that sticky rather than gummy.
Finger technique: 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.


Serving: 1cup | Calories: 358kcal | Carbohydrates: 74g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 398mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Calcium: 30mg | Iron: 1mg