Mushroom 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 the method. The quick rinse removes excess starch so every grain stays distinct and light rather than clumping together in a sticky mass. A short burst of high pressure followed by a natural release does all the heavy lifting, giving you perfectly cooked rice without hovering over a stovetop or guessing at water ratios. A small splash of neutral oil or a pat of butter is optional, but it adds a subtle richness that makes the grains glisten beautifully. For anyone navigating a diet that avoids fungi, this recipe is completely straightforward — just rice, water, salt, and a little fat, with zero hidden ingredients to second-guess. It pairs effortlessly with stir-fries, curries, grilled proteins, or anything else you're building a meal around. Once you see how reliably the Instant Pot delivers this result, stovetop rice may start collecting dust.
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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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