Capsaicin Free Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, jasmine rice is one of those staples that makes every meal feel a little more complete. The Instant Pot takes all the guesswork out of the stovetop method — no watching the pot, no scorched bottom, no gummy clumps. A quick rinse under cold water is the secret to getting those long, separate grains instead of a sticky mass, and the natural pressure release does the rest of the heavy lifting. A small pat of butter or a neutral oil stirred in before cooking adds just a hint of richness without overwhelming the delicate floral aroma jasmine rice is known for. For anyone navigating a capsaicin-free lifestyle, this is the kind of clean, simple side dish that pairs beautifully with virtually anything — from mild stir-fries to braised proteins to roasted vegetables. There are no hidden spice blends, no seasoning packets, and no surprises — just four honest ingredients and a reliable pressure cooker doing their thing. Once you nail this method, it's hard to go back to any other way of making rice.
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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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