Instant Pot Brown Jasmine Rice Recipe

Pressure cooked brown jasmine rice in a bowl from the top view.

Instant Pot Brown Jasmine Rice Recipe

Put your electric pressure cooker to use with this Instant Pot Brown Jasmine Rice recipe. It comes together with only 5 minutes of hands-on time and cooks perfectly fluffy and delicious every time.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 23

Pressure time 17

Total Time 45

Servings servings

Calories 180kcal

Author Aysegul Sanford

Ingredients

1 cup Brown Jasmine rice* rinsed thoroughly
1 ¼ cup water vegetable stock, or chicken stock
1 teaspoon olive oil
½ teaspoon Kosher salt
¼ teaspoon ground black pepper optional

Instructions

Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds while stirring with your fingers or a spoon.
Place brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt in the insert of the Instant Pot. Stir to combine.
Secure the lid and set the pressure release to the “Sealing” position.
Select “Manual” on high pressure and set it to 23 minutes* of pressure cooking time.
It should come to full pressure within the next 5-7 minutes. Let the pressure release naturally for 10 minutes, and then manually release the rest of the pressure.
Carefully remove the lid. Fluff it with a fork.
Season with black pepper and serve.

Notes

Yields: This recipe yields approximately about 3 cups of cooked long-grain brown rice, which is ideal for 4 servings. The nutritional values below are per serving.
Rice: We tested this recipe using two national brown jasmine rice brands, Lundberg and Mahatma. They delivered similar results in terms of cooking time, taste, and texture. Please keep in mind that the timing might be slightly different based on the brand.
Cooking liquid: If you want your rice to be flavorful, you can vegetable broth or chicken stock in place of water.
Rice to water ratio and time of cooking: The recipe, as written (1 to 1 ¼ rice to water ratio cooked for 23 minutes), yields soft and chewy brown rice. However, if you prefer it to be on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
Storage: If you have any leftovers, bring them to room temperature and store them in an airtight container in the fridge for up to 5 days.
Freezing: To freeze, cool completely by spreading the rice on a baking sheet. Transfer to a freezer-safe airtight container, label, date, and freeze for up to a month.
Reheat: You can reheat it in a microwave-safe bowl in 30-second intervals, mixing after each time until it is thoroughly heated.

Nutrition