Vegan Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, jasmine rice made in the Instant Pot is one of those kitchen wins that makes weeknight cooking feel almost effortless. The pressure cooker takes all the guesswork out of stovetop ratios and timing, delivering perfectly separated grains every single time. Rinsing the rice first is a small but important step — it washes away excess starch so you get light, distinct grains rather than a sticky clump. The recipe calls for just water, salt, and a touch of neutral oil, so keeping it fully plant-based is as simple as skipping the optional butter or swapping in any neutral oil you have on hand. That natural pressure release at the end is doing real work here, letting the rice finish cooking gently without turning mushy. Serve it alongside curries, stir-fries, roasted vegetables, or anything saucy that deserves a beautiful, fluffy base.
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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)
Can be omittedunsalted butter
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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