Hazelnut Free Instant Pot Jasmine Rice
Fluffy, fragrant jasmine rice made in the Instant Pot is one of those kitchen wins that feels almost too easy once you nail it. Rinsing the grains first removes excess starch, which is the secret to getting that light, separated texture instead of a gummy clump. The pressure cooker does all the heavy lifting — just three minutes on high pressure followed by a natural release, and you're rewarded with perfectly cooked rice every single time. A small splash of neutral oil or a pat of butter is optional, but it adds a subtle richness that makes each grain shine. Because this recipe sticks to the most basic pantry staples, there's nothing to second-guess when it comes to hidden nut-based ingredients or cross-contamination concerns — just clean, simple food. It pairs beautifully with stir-fries, curries, grilled proteins, or anything saucy that deserves a great base. Once you make rice this way, going back to the stovetop method 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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