Turmeric Free Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, a perfectly cooked pot of jasmine rice is one of those kitchen staples that makes every meal feel more complete. The Instant Pot takes all the guesswork out of it — no watching the stove, no lifting the lid too early, no scorched bottom. A quick rinse under cold water removes excess starch before cooking, which is the secret to getting those long, separate grains instead of a sticky clump. The short high-pressure cook followed by a natural release lets the rice finish gently and evenly, so every forkful is tender without being mushy. A touch of butter or neutral oil is optional but adds a subtle richness that makes plain rice taste anything but plain. With just four simple ingredients, there are no hidden spice blends or seasoning mixes to worry about — what you see is exactly what goes in the pot. It's the kind of reliable, clean-ingredient side dish that pairs beautifully with just about anything on the table.
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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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