Celery Free Instant Pot Jasmine Rice
Fluffy, fragrant jasmine rice made in the Instant Pot is one of those kitchen wins that never gets old. The pressure cooker takes all the guesswork out of stovetop ratios and timing, delivering perfectly separated grains every single time. A quick rinse before cooking washes away excess starch, which is the real secret to that light, non-clumpy texture you want. Just rice, water, a pinch of salt, and a optional touch of butter or neutral oil — nothing complicated, nothing hidden. The natural pressure release does the heavy lifting at the end, letting the rice finish steaming gently so every grain is tender all the way through. It pairs beautifully with stir-fries, curries, grilled proteins, or honestly just about anything you're putting on the table tonight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!