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Instant Pot Brown Jasmine Rice

Make perfect Instant Pot Brown Jasmine Rice for a speedy side dish that the whole family will love! Made in a flash in a pressure cooker, this healthy rice is great for meal prep and pairs well with so many dishes. No pressure cooker? You’ll also find stovetop instructions in the recipe.

Two bowls of Instant Pot brown rice on a white board

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Brown jasmine rice in the Instant Pot is the perfect recipe for anyone new to pressure cooking. You’ll get perfectly cooked healthy brown rice every time, and you’ll love that you don’t need to babysit a pot on the stove. Oh, and it is ready in half the time vs. stovetop.

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

Jasmine rice has a slightly nutty taste and you want it to still have a little “bite” in it. It’s perfect with dishes like Instant Pot Teriyaki BeefAir Fryer TofuInstant Pot Beef Tips and GravyInstant Pot Stuffed Peppers, or Instant Pot Orange Chicken

You can also use brown jasmine rice for our popular Instant Pot Basmati Rice, Instant Pot Sushi Rice, Instant Pot Garlic Parmesan RiceInstant Pot Cilantro Lime Rice, Instant Pot Mexican Rice, and Instant Pot Coconut Rice. Or check this post out if you need instructions for Instant Pot white jasmine rice.

Two photos showing brown rice cooking in an Instant Pot

PRO TIPS/RECIPE NOTES

  • Cook time will remain the same no matter how much rice you make, but the time to pressure may increase.
  • Each cup of uncooked rice will yield three cups of cooked rice.
  • Do not use the cup markings on the inside of the Instant Pot to measure your dry rice or water. Use a dry ingredient cup for the rice and a liquid measuring cup for the water/broth.
  • With a stainless steel Instant Pot insert, some rice will stick to the bottom and sides after cooking. Simply soak the insert in warm water for a bit and then clean as usual.
  • I love using broth/stock in place of water. Check out these posts on How to Make Chicken Bone BrothTurkey Bone Broth, and Where to Buy Bone Broth for inspiration.
  • Make sure to turn the Instant Pot off once it has finished cooking. This will prevent the rice in the pot from scorching while you wait for the pot to depressurize.
  • Double the batch and then freeze extras in Stasher bags. You can reheat the rice in the microwave or in a pot of hot water directly in the bags.

An orange bowl with brown rice

MORE GREAT INSTANT POT RECIPES

WEIGHT WATCHERS POINTS

One serving has 0 points on the Purple Plan.

Two bowls of Instant Pot brown rice on a white board
Print Recipe
5 from 2 votes

Instant Pot Brown Jasmine Rice

Prep Time2 mins
Cook Time17 mins
Pressurizing/Depressurizing8 mins
Total Time27 mins
Make perfect brown jasmine rice for a fast side dish that the whole family will love!

Ingredients

  • 2 cups brown jasmine rice
  • 2 1/8 cup water or broth
  • 1 tsp sea salt {optional}
  • 1 tsp olive oil {optional}

Instructions

  • Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear.
  • In the insert of the Instant Pot, add rice, water (or broth), and optional salt and olive oil. Stir.
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”.
  • Press Manual>High Pressure>17 minutes. It will take ~6 minutes to get up to pressure.
  • When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Press the keep warm/off button until the Instant Pot turns off.
  • Allow it to sit for 5 minutes and then flip the switch to "venting" to remove any remaining pressure.
  • Carefully open the lid and fluff the rice with a fork or rice scoop.

Notes

Stovetop Brown Jasmine Rice: combine all ingredients in a saucepan. Bring mixture to a boil, reduce to low and cook for 45 minutes with the lid on.
Remove from heat and let sit for 10 minutes with the lid on. Then fluff with a fork.
 
Each cup of uncooked rice will make 3 cups of cooked rice.
Nutrition Facts
Instant Pot Brown Jasmine Rice
Amount Per Serving (0.5 cup)
Calories 114 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 69mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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6 comments on “Instant Pot Brown Jasmine Rice”

  1. 1/ I use Pot-In-Pot method. Are there any modifications I need to make?

    2/ I use the Instant Pot Max. It has a special pressure level called Max, which pressure-cooks at 15 psi. Therefore, do I need to adjust the cooking time. If yes, how? 3/ The Comment box doesn’t let me to go to a new line (paragraph)
    4/ When rinsing the Rice in the strainer, how can I tell when the water runs clear as they (the water) go through the strainer?

    • Hi Eran, are you familiar with pot-in-pot? I don’t want to over or under-explain depending on your knowledge. In terms of cooking time, no there are no modifications needed. In terms of setup, you’ll need water in the insert and then some sort of trivet to keep the bowl you use off the bottom of the insert.

      I’m not familiar with the Max but went to Instant Pot’s website and found this answer:

      Instant Pot operates at 11.6psi. How fast food cooks depends on the temperature of cooking. The cooking temperature of 15psi pressure cookers is 121ºC (250ºF); whereas, the operating temperature of an 11.6psi Instant Pot is 117°C (242°F). This is a difference of 3.4%. We find in most cases recipes for 15psi pressure cookers can be adapted to Instant Pot by increasing the cooking time by 7~15%.

      RE: the water running clear, I can see it at the bottom of the strainer. I use a fine wire mesh strainer so I hold it under the stream of water. You can see at the bottom the water comes out cloudy or clear.

  2. Wow, I am a believer! I can never get brown rice to cook all the way through for me in the stove top! So I tried your recipe and my rice turned out perfect!!! Thank you so much for sharing this! ❤️❤️5 stars

  3. I love jasmine rice and always have brown and white in stock. I like to use brown jasmine as a base for canned lentil soup but I need to try your recipe. I’m still using my rice cooker but if I get an electric pressure cooker it’s because of you!