Dairy Free Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, 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. Keeping it dairy free is completely effortless here — just skip the optional butter and reach for a neutral oil instead, or leave it out entirely without sacrificing any texture. Rinsing the rice before cooking is the small but mighty step that removes excess starch and keeps things light and fluffy rather than gummy. The natural pressure release does the real heavy lifting, letting the grains finish steaming gently so nothing ends up overcooked or stuck to the bottom. It pairs beautifully with stir-fries, curries, grilled proteins, or anything saucy 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)
Can be omittedunsalted butter
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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