Instant Pot Jasmine Rice
Summary
Instant Pot Jasmine Rice
Instant Pot Jasmine Rice
Ingredients
Equipment
Method
- Note: I always make a large batch of rice so I can freeze some for a future meal. The important thing is a one-to-one ratio with your dried rice and the liquid.
- This rice comes out perfect every time. The key is to rinse your rinse in mesh sieve. I like to rinse it a few times and make sure you shake off the excess water. This will get rid of excess starch and avoid sticky rice.
- I use low sodium chicken broth, so I do not add any other seasoning. If using water, I would add ¾ teaspoon kosher salt.
- Pour the rice into the pot.
- Next, add in your broth (or water), butter and salt if adding, give it a stir.
- Secure the instant pot lid and seal.
- Press the rice button on your Instant Pot. You will press and set on the low pressure, first setting (10-12 minutes). When you press the rice button, there are three settings, you’ll know you’re on the right one when it’s the first reading on the left.
- Once the timer goes off, let the Instant Pot natural release for 10 minutes. Press or slide your release button to let out remaining pressure. Unseal and enjoy! This comes out perfectly.
- You can serve this right away or let it cool completely and freeze. This will last in your freezer up to three months. Just defrost in your refrigerator the night before you want to serve.
Video
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Let us know how it was!Why this Instant Pot jasmine rice method works
Pressure cooking changes how rice uses liquid. In a sealed Instant Pot, very little moisture escapes as steam, so a one-to-one rice-to-liquid ratio leaves enough water for the grains to absorb during cooking rather than relying on evaporation as on the stovetop. Rinsing jasmine rice removes loose surface starch; less surface starch reduces clumping so the cooked grains are more separate.
A short natural pressure release after the cook lets the rice continue to absorb steam gently in the still-hot pot. This gentle finish helps the grains set without becoming overly gummy and reduces the chance of sputtering when the cooker is opened.
Why cool completely before freezing
Letting rice cool fully before freezing reduces trapped steam and condensation inside storage containers. That limits the formation of large ice crystals that can make grains soggy or change texture when thawed.
Watch Dr. J Make Instant Pot Jasmine Rice
Watch Dr. J make Instant Pot Jasmine Rice and see how it comes together.
