Instant Pot Jasmine Rice
Ditch the rice cooker and make fluffy and fragrant Jasmine rice in the Instant Pot.
Servings: 8 people
Ingredients
- 2 cups jasmine rice
- 1 teaspoon salt
- 2 cups water you can also use vegetable broth or chicken broth
- 1 tablespoon butter
Instructions
- Place the rice in a large mesh strainer and rinse the rice under cold water until the water runs clear.
- Transfer the rice to the Instant Pot and season it with salt.
- Stir in the water and push down on the rice so it’s covered in liquid. Add in the butter.
- Cover with the lid and set the valve to sealing. Click on “Manual” or "Pressure Cook" and set it to 4 minutes on HIGH Pressure.
- When the time is up, allow a 10-minute natural pressure release. Do a quick release when the 10 minutes is up.
- When the pin drops, carefully remove the lid and fluff the rice with a fork.
- Serve.
Notes
Store leftover rice in an airtight container. It can be kept in the fridge for 1 to 2 days or in the freezer for one month.
Nutrition
Calories: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 308mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Calcium: 15mg | Iron: 1mg
