Fluffy, fragrant, and endlessly versatile, this Instant Pot jasmine rice is the kind of reliable staple that earns a permanent spot in your weekly rotation. The grains come out perfectly separated and tender every single time, with that subtle floral aroma that makes jasmine rice so irresistible. For anyone navigating grain sensitivities, plain jasmine rice is a naturally safe choice — no cross-contamination concerns hiding in a complicated ingredient list here. A quick rinse under cold water removes excess starch, which is the small but important step that keeps the texture light rather than gummy. The pressure cooker does the heavy lifting, and the natural release period is what locks in that ideal, restaurant-quality result. A touch of butter or neutral oil is optional but adds a quiet richness that makes even a simple bowl feel a little special. Serve it alongside a stir-fry, a braise, or just about anything else on the table — it goes with everything.
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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.
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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