Eggless 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 it — no more lifting lids, no more scorched bottoms, no more gummy clumps. A quick rinse under cold water before cooking is the real secret here, washing away excess starch so every grain comes out light and separate. The short natural pressure release does the heavy lifting at the end, letting the rice finish steaming gently without turning mushy. A touch of oil or butter is optional but adds a subtle richness that makes even a simple bowl feel a little more special. Since the whole recipe is built on rice, water, salt, and a neutral fat, there's nothing hidden to worry about — just clean, simple ingredients that happen to be completely free of eggs by nature. Serve it straight from the pot alongside your favorite stir-fry, curry, or braised dish and watch it disappear fast.
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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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