Vegetarian Instant Pot Jasmine Rice
Fluffy, fragrant, and endlessly versatile, jasmine rice is one of those staples that elevates everything it sits beside — from a saucy stir-fry to a simple bowl of roasted vegetables. The Instant Pot takes all the guesswork out of the process, delivering perfectly separated grains every single time without hovering over a stovetop or second-guessing the water ratio. Rinsing the rice first is a small but important step that washes away excess starch, which is exactly what keeps the finished texture light and fluffy rather than gummy. A touch of oil or butter stirred in before cooking adds a subtle richness that makes each grain taste just a little more special. The natural pressure release is the real secret here — that quiet ten-minute rest lets the rice finish cooking gently and evenly so nothing comes out undercooked or blown out. With just four simple ingredients and a hands-off cook time, this is the kind of reliable, plant-friendly side dish that earns a permanent spot in your weekly rotation.
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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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