Nutmeg Free Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, jasmine rice is one of those staples that quietly makes every meal better. The Instant Pot takes all the guesswork out of the process — no watching the pot, no sticky bottom, no undercooked centers. A quick rinse under cold water removes excess starch before cooking, which is the small but important step that gives you those beautifully separated grains instead of a clumpy mess. Just rice, water, salt, and a touch of oil or butter if you like a little richness — nothing hidden, nothing complicated. The natural pressure release after the cook cycle does a lot of the heavy lifting, letting the grains finish steaming gently so every bite is tender and light. A gentle fork-fluff at the end and it's ready to serve alongside whatever you've got going. For anyone navigating spice sensitivities, this recipe is as clean and straightforward as it gets — pure, simple ingredients with zero surprises.
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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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