Cashew Free Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, jasmine rice made in the Instant Pot is one of those kitchen wins that feels almost too easy. The pressure cooker locks in just the right amount of moisture, giving you perfectly separated grains every single time — no more lifting the lid to check, no more mushy bottoms. A quick rinse under cold water before cooking removes excess starch, which is the real secret to that light, non-clumpy texture you want. The ingredient list is beautifully simple: rice, water, salt, and an optional pat of butter or a splash of neutral oil to add a subtle richness. There's nothing hidden here, no sauces or seasoning blends that might sneak in unwanted allergens — just clean, wholesome pantry staples. It pairs effortlessly with stir-fries, curries, grilled proteins, or anything saucy that deserves a great base. Once you try the Instant Pot method, stovetop rice is going to feel like a lot of unnecessary effort.
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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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