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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.
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.
Ingredients
For this recipe, we use only a few ingredients:
- Brown jasmine rice
- Stock/broth, or water
- Olive oil (optional)
- Salt (optional)
A fun way to add lots of extra flavor to your rice is to saute aromatics in the oil prior to starting the instant pot. We love throwing in frozen minced garlic, but the sky is the limit for additions.
How to Make Brown Jasmine Rice in the Instant Pot
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by rinsing the rice under cool running water in a fine-mesh strainer until the water runs clear. When you rinse your rice, you remove excess starch which can cause your rice to be sticky. If you prefer a sticky texture, skip the rinsing step.
(optional step) Press Saute on the Instant Pot and let it heat up for a few minutes. Add the rinsed rice and olive oil (or butter/ghee), and cook for 1-2 minutes, stirring often. Press “off/keep warm” to turn the Instant Pot to off.
Add the stock/broth/water and salt to the Instant Pot. Give it a good stir and then put the lid on.
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 5-8 minutes to get up to pressure.
When the rice has finished cooking, the Instant Pot will beep. Press the “keep warm/off” button to turn it off.
Allow the Instant Pot to sit for 10 minutes and then flip the switch to “venting” to do a pressure release and remove any remaining pressure. Fluff the rice with a fork and serve it with your favorite recipes.
Brown Jasmine Rice Pot in Pot Method
The pot-in-pot cooking method produces the same texture as cooking the rice directly in the Instant Pot. But a side benefit is that it’s cooked in a serving dish that you can put directly on the table (along with a hot pad/trivet).
You’ll need: a glass or stainless steel bowl and a wire trivet (hint: most pressure cookers come with the trivet).
Place 3 cups of water in the insert of your Instant Pot and then add the trivet. Mix your rice, water/broth, oil, and salt in a glass or stainless bowl. Cook the rice following the timing noted in the recipe card below.
How to store and reheat
Storing Leftovers: Allow the rice to cool and store covered leftovers in the fridge for 4-5 days.
Reheating Leftovers: To reheat, cover, and microwave individual servings for 35-60 seconds.
Freezing Leftovers: Rice freezes very well. Allow it to fully cool and then transfer to freezer-safe storage.
I love freezing leftover rice in these reusable silicone bags because you can actually microwave the frozen rice directly in the bag!
Frequently asked questions
For every 1 cup of rice you use, you’ll need 1 cup + 1 tbsp of broth or water. No matter how long you cook it, or how much rice you make, keep a 1:1 + 1 tbsp ratio of rice to liquid.
So if you’re asking yourself “how much water do I need for 2 cups of brown jasmine rice”, it would be 2 cups of water and 2 1/8 cups of brown rice.
Exception: If you do not pre-rinse the rice, add an additional 1 tbsp of liquid per 1 cup of rice when cooking.
I find that 17 minutes of active cooking time with a 10-minute natural release produces perfectly cooked brown jasmine rice.
Yes! I do recommend rinsing it before cooking, but you can still cook brown jasmine rice in the Instant Pot without soaking or rinsing it.
It is recommended to increase the cooking time by 5% for every 1,000 feet above 2,000 feet.
Since this recipe needs 17 minutes of active cooking time, start by increasing the cooking time by 2 minutes and then test to see if the rice is cooked to your liking.
You’ll also want to increase the liquid by 1-2 tbsp and make sure you perform the full 10-minute natural release before doing a quick release.
What to serve with brown rice
Brown jasmine rice has a slightly nutty flavor and you want it to still have a little “bite” in it. It’s perfect with dishes like Air Fryer Orange Chicken, Instant Pot Teriyaki Beef, Air Fryer Tofu, Instant Pot Beef Tips and Gravy, Instant Pot Stuffed Peppers, or Instant Pot Orange Chicken.
Or use it as the base for making your favorite burrito bowl in a homemade Taco Salad Shells topped with Mango Pico de Gallo.
PRO TIPS/RECIPE NOTES
- The cooking time will remain the same no matter how much rice you make. That being said, the more rice you make, the longer the Instant Pot will take longer to come up to pressure and depressurize.
- 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 Broth, Turkey 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.
MORE GREAT INSTANT POT Rice RECIPES
WEIGHT WATCHERS POINTS
One serving has 0 points on the Purple Plan.
Instant Pot Brown Jasmine Rice
Ingredients
- 2 cups brown jasmine rice {uncooked}
- 1 tsp olive oil, butter, or ghee {optional}
- 2 1/8 cup water or broth
- 1 tsp sea salt {optional}
Instructions
- Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear.2 cups brown jasmine rice
- Press Saute on the Instant Pot and let it heat up for a few minutes. Add the rinsed rice and olive oil (or butter/ghee), and cook for 1-2 minutes, stirring often. Press “off/keep warm” to turn the Instant Pot to off.1 tsp olive oil, butter, or ghee, 2 cups brown jasmine rice
- Add the stock/broth/water and salt to the Instant Pot. Give it a good stir and then put the lid on.2 1/8 cup water or broth, 1 tsp sea salt
- 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 ~5-8 minutes to get up to pressure.
- When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Turn it to "off".
- Allow it to sit for 10 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.
Pot in Pot Method
- Place 3 cups of water in the insert of your Instant Pot and add the wire trivet.
- In a glass or stainless steel bowl combine rice, water (or broth), and optional salt and olive oil. Mix.
- Follow steps 4-8 above.
Notes
- If you do not rinse your rice, increase the water by 1/8 cup per cup of rice.
- Each cup of uncooked rice will make 3 cups of cooked rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wanted easy foods for our upcoming camping adventure and this recipe was top of the list! Thanks for keeping it simple and making my life easier!!
Enjoy, Tina! Have a lovely trip.
I’d like to cook 3 cups of Rice Select Brown Jasmati rice in my iPot. How much water do I need? Does this cook the same as regular brown rice? I usually cook brown rice in the iPot for 22 minutes & it comes out perfect.
Hi Donna, 3 cups of uncooked brown rice would need 3 & 1/4 cup of water/broth.
It’s hard to know what brown rice you’ve been using because there isn’t really a thing such as “regular” brown rice. Without knowing what it actually is, I can’t say if brown jasmine rice will cook in the exact same way.
Can I put chicken and mushrooms in this rice as well?
Yes to the chicken. I am not a fan of mushrooms so I have not tried in the Instant Pot. I hesitate to say if it will work out, never having done it myself.
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.
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! ❤️❤️
Hurray! I’m so glad to hear this, Katie. Hurray for fool-proof rice.
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!
I’m slowly nudging you towards the pressure cooker cult. 🙂