Barley Free Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, jasmine rice is one of those staples that belongs in every home cook's rotation. The Instant Pot takes all the guesswork out of the process — no more lifting lids, checking water levels, or scraping scorched grains off the bottom of a pot. A quick rinse under cold water before cooking removes excess starch, which is the real secret to getting those long, separate grains instead of a sticky clump. A touch of salt and optional butter or neutral oil rounds out the flavor without overwhelming the natural floral aroma jasmine rice is known for. The natural pressure release is a small but important step that lets the rice finish steaming gently, so every grain comes out perfectly tender. For anyone navigating a barley-free lifestyle, this recipe is refreshingly straightforward — just rice, water, and a couple of pantry basics, with zero hidden grains to worry about. It pairs beautifully with stir-fries, curries, grilled proteins, or really anything that deserves a great base.
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Learn more →Ingredients
4 servings
- 2 cups jasmine rice
- 2 cups water
- ½ tsp kosher salt
- 1 tsp neutral oil or unsalted butter (optional)
Instructions
- 1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30–45 seconds. Drain well.
- 2
Add the rinsed rice, water, salt, and oil or butter (if using) to the Instant Pot insert. Stir briefly to combine.
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