Instant Pot Brown Jasmine Rice

Instant Pot Brown Jasmine Rice is an easy, foolproof way to cook perfectly fluffy and nutritious rice in half the time compared to stovetop cooking. With its slightly nutty flavor and chewy texture, brown jasmine rice is a delicious and healthy side dish that pairs well with stir-fries, curries, grilled meats, and more.

Why You’ll Love This Recipe

• Quick and easy: The Instant Pot cuts cooking time in half compared to traditional methods.
• Perfect texture: No more mushy or undercooked rice—just fluffy and tender grains.
• Healthy and nutritious: Brown jasmine rice is rich in fiber and nutrients.
• Set it and forget it: No need to monitor the stove; the Instant Pot does all the work.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Brown jasmine rice
• Water or broth (for extra flavor)
• Salt (optional)

Directions

1. Rinse the rice: Rinse the brown jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents it from becoming sticky.
2. Add to the Instant Pot: Place the rinsed rice in the Instant Pot and add water or broth in a 1:1.25 ratio (1 cup rice to 1¼ cups liquid). Add salt if desired.
3. Set the cooking time: Close the lid, set the valve to sealing, and select Pressure Cook (Manual) on High Pressure for 20 minutes.
4. Natural release: Let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
5. Fluff and serve: Open the lid, fluff the rice with a fork, and serve hot.

Servings and Timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 20 minutes
• Natural release: 10 minutes
• Total time: 35 minutes

Variations

• Broth instead of water: Use chicken, vegetable, or beef broth for more flavor.
• Coconut rice: Replace half the water with coconut milk for a slightly sweet, aromatic rice.
• Herbed rice: Stir in fresh herbs like cilantro, parsley, or basil after cooking.
• Garlic butter rice: Mix in melted butter and minced garlic for extra richness.

Storage/Reheating

• Refrigeration: Store cooked rice in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in portioned airtight containers or freezer bags for up to 3 months.
• Reheating:
• Microwave: Add a splash of water, cover, and microwave for 1–2 minutes.
• Stovetop: Reheat in a saucepan over low heat with a little water until warm.

FAQs

Can I double this recipe?

Yes! Use the same 1:1.25 ratio of rice to water, but do not fill the Instant Pot past the halfway mark.

Why does my rice turn out mushy?

Too much water can make the rice mushy. Stick to the 1:1.25 ratio for the best texture.

Can I cook brown jasmine rice with white rice in the Instant Pot?

It’s best to cook them separately since brown rice requires a longer cooking time.

How do I prevent rice from sticking to the pot?

Rinse the rice before cooking and add a little oil or butter to the water.

Can I use the Rice setting on my Instant Pot?

The Rice setting is designed for white rice. For brown jasmine rice, use Pressure Cook on High for 20 minutes.

What can I serve with brown jasmine rice?

It pairs well with stir-fries, curries, grilled chicken, roasted veggies, or seafood dishes.

Can I make this recipe oil-free?

Yes! No oil is needed—just rice, water, and optional salt.

Is brown jasmine rice gluten-free?

Yes! Brown jasmine rice is naturally gluten-free.

Can I use the quick release instead of natural release?

A natural release helps the rice absorb excess moisture, making it fluffier. A quick release may lead to slightly firmer rice.

What’s the best way to add flavor to brown jasmine rice?

Use broth instead of water, mix in spices, or stir in fresh herbs after cooking.

Conclusion

Making Instant Pot Brown Jasmine Rice is the easiest way to get perfectly cooked, fluffy rice with minimal effort. Whether as a side dish or a base for your favorite meals, this healthy and delicious rice is sure to become a staple in your kitchen. Try it today and enjoy hassle-free cooking!

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