Pecan 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. Rinsing the grains first pulls away excess starch, which is the secret to getting that light, separated texture instead of a sticky clump. The pressure cooker does all the heavy lifting — just three minutes on high pressure followed by a natural release, and you end up with perfectly cooked rice every single time. There are no hidden allergens to worry about here, just four clean, simple ingredients that you likely already have on hand. A small pat of butter or a neutral oil stirred in before cooking adds a subtle richness, but the rice is genuinely delicious either way. It pairs beautifully with everything from stir-fries to braised meats, and the hands-off method means you can focus on the rest of the meal while the pot does its thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!