Instant Pot Jasmine Rice Recipe

I used to struggle with getting rice right on the stovetop; it was either sticky or crunchy, never perfectly fluffy. This easy instant pot jasmine rice recipe changes everything, ensuring tender grains and a delightful, aromatic swirl every single time. We’re skipping the guesswork with pressure cooking, which provides a reliable set-it-and-forget-it convenience for this instant pot jasmine rice recipe. The real magic, however, comes from a simple, zesty ginger-scallion swirl—a flavor explosion that transforms plain rice into a fragrant, restaurant-quality accompaniment in minutes. This method is faster and more reliable than traditional techniques, ensuring tender grains without the mush. This easy instant pot jasmine rice recipe is perfect for weeknight meals when you need a side dish that steals the show.

Ingredients

• Jasmine Rice: 400 g (2 cups) uncooked jasmine rice. Use a high-quality jasmine rice for the signature floral fragrance and soft texture. Rinsing is essential to wash away excess starch and prevent sticky, gummy results.
• Filtered Water: 480 ml (2 cups) filtered water. The 1:1 ratio of rice to water is precise for Instant Pot pressure cooking to achieve fluffy grains. Filtered water provides a cleaner flavor base for the delicate rice.
• Fresh Ginger: 75 g (3-inch piece) fresh ginger, peeled and finely grated or minced. Grated fresh ginger releases maximum aroma and a spicy warmth that infuses the oil. Do not substitute dried ginger; the flavor profile will be completely different.
• Scallions: 1 bunch (about 6-8 stalks) scallions, thinly sliced. Separate the white and light green parts from the dark green parts. The white parts go into the hot oil swirl, and the dark green parts are reserved for a fresh garnish.
• Neutral Vegetable Oil: 60 ml (1/4 cup) neutral vegetable oil (canola or grapeseed). This oil serves as the vehicle for quickly heating and infusing the aromatics in the swirl. Grapeseed or canola oil are ideal choices because they have a high smoke point and neutral flavor.
• Toasted Sesame Oil: 15 ml (1 tablespoon) toasted sesame oil. Toasted sesame oil adds a nutty, deep flavor to the ginger-scallion swirl. Do not use untoasted sesame oil; it lacks the rich, savory depth required here.
• Tamari or Soy Sauce: 15 ml (1 tablespoon) alcohol-free tamari or soy sauce. Tamari or soy sauce provides umami depth and a salty kick to balance the rich oil and ginger. Alcohol-free tamari is a great option for a gluten-free diet.
• Granulated Sugar: 2.5 g (1/2 teaspoon) granulated sugar. A small amount of sugar balances the spice of the ginger and the saltiness of the tamari. This is key to achieving a complex flavor profile for the swirl.
• Fine Sea Salt: 1.25 g (1/4 teaspoon) fine sea salt. Fine sea salt enhances all the flavors in the ginger-scallion mixture. Adjust to taste, considering the salt content of the tamari or soy sauce used.

Instructions

1. Prepare the Rice: Rinse the jasmine rice under cold running water in a fine-mesh sieve until the water runs completely clear. Rinsing is crucial for removing excess surface starch, which prevents the rice from becoming sticky and gummy during pressure cooking. Drain the rice thoroughly to maintain the precise liquid ratio required for a perfect instant pot jasmine rice recipe.
2. Cook the Rice: Combine the rinsed jasmine rice and filtered water in the inner pot of a 6-quart Instant Pot. Secure the lid and ensure the vent knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 5 minutes on High Pressure.
3. Pressure Release (The Secret to Texture): Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 10 minutes. This resting period is essential for finishing the cooking process gently and preventing the rice grains from bursting. After 10 minutes, carefully switch the vent to “Venting” to Quick Release any remaining pressure. If you skip the 10-minute natural pressure release, the sudden pressure drop can result in mushy rice; the full NPR ensures tender, separate grains.
4. Prepare the Ginger-Scallion Swirl: While the rice cooks, combine the finely grated ginger, the white and light green scallion parts, toasted sesame oil, tamari, granulated sugar, and sea salt in a medium heatproof bowl. This pre-mixture ensures the ingredients are ready to receive the hot oil infusion. Use a bowl large enough to accommodate the vigorous sizzling that occurs when adding the hot oil.
5. Infuse the Swirl: Heat the neutral vegetable oil in a small saucepan over medium-high heat until it shimmers and is almost smoking (around 175-190°C / 350-375°F). Carefully and slowly pour the hot oil over the ginger-scallion mixture in the bowl; it will sizzle vigorously and become highly fragrant. Stir well to combine. Reserve 1-2 tablespoons of the infused oil for garnish.
6. Fluff and Serve: Once the Instant Pot lid is safe to open, remove it. Fluff the cooked instant pot jasmine rice gently with a fork, separating the grains. Pour the majority of the prepared ginger-scallion swirl mixture over the fluffed rice. Gently fold and swirl the mixture into the rice using the fork, creating distinct, vibrant green streaks and aromatic pockets without mashing the rice grains. Serve immediately, topped with the reserved garnish. This quick instant pot jasmine rice recipe is a perfect companion to weeknight meals.

Tips for Preventing Sticky Rice and Ensuring Fluffiness

Getting perfectly fluffy grains from your pressure cooker takes a little precision, but it’s much easier and more reliable than stovetop methods. Here are the keys to avoiding mushy results when making this instant pot jasmine rice recipe.

• The Importance of Rinsing: Always rinse the rice thoroughly before cooking. Skipping this step leaves excess starch on the grains, resulting in a sticky, gummy texture. Continue rinsing until the water runs completely clear; I’ve learned the hard way that skipping this step leads to a mushy mess.
• Adhere to the 1:1 Ratio: Unlike stovetop cooking which often uses a higher ratio, the 1:1 ratio works perfectly for pressure cooking jasmine rice. Do not add extra water, thinking it will prevent dryness; it will cause mushiness.
• Mastering Natural Pressure Release: The 10-minute Natural Pressure Release (NPR) is non-negotiable for tender, fluffy jasmine rice. If you quick release immediately, the sudden drop in pressure will cause the grains to break and release more starch, making the rice gummy.
• Avoid Opening Too Early: The steam and pressure buildup are critical parts of the cooking process. Do not attempt to open the Instant Pot before the full 10 minutes of NPR have passed.

How to Store and Reheat Leftovers

This recipe is excellent for meal prep, especially when planning healthy eating for busy weeknights. The rice stores beautifully and reheats easily, so you can make extra for lunches or quick family dinners later in the week.

• Refrigeration: The cooked jasmine rice, both plain and mixed with the swirl, can be stored in an airtight container in the refrigerator for 3-4 days. The ginger-scallion swirl can also be made ahead and stored separately in the fridge for up to 3 days.
• Freezing for Meal Prep: For longer storage, freeze portions of the cooked rice in freezer-safe bags or containers for up to 2 months. Press the air out of the bags to prevent freezer burn.
• Reheating for Texture: To reheat refrigerated rice, microwave with a damp paper towel placed over the bowl. The steam generated will keep the rice from drying out and help restore its fluffy texture.

What to Serve with Ginger-Scallion Rice

This ginger-scallion rice is incredibly versatile and pairs well with a variety of proteins and vegetables. It’s an easy way to elevate quick meals and family dinners.

• Grilled or Roasted Chicken: This fragrant rice pairs perfectly with simple roasted chicken or grilled chicken thighs. The zesty swirl enhances the savory notes of the chicken.
• Pan-Seared Fish or Tofu: The subtle spice and aroma of the ginger-scallion swirl complement pan-seared white fish like cod or tilapia, as well as crispy tofu.
• Stir-Fried Vegetables: Use this rice as the base for a quick weeknight stir-fry. Add extra vegetables to the rice for a complete one-bowl meal.
• As a Main Dish: This flavorful rice is hearty enough to be served as a main dish with a simple fried egg on top.

FAQs

Q: Why do I need to rinse jasmine rice?

A: Rinsing removes excess surface starch, which prevents the rice from becoming sticky or mushy and allows the individual grains to cook separately for a fluffier result.

Q: Can I double this Instant Pot jasmine rice recipe?

A: Yes, you can double or even triple the amount of rice and water while maintaining the 1:1 ratio. The cook time (5 minutes on high pressure) remains the same, but the time it takes for the Instant Pot to come up to pressure will be longer.

Q: Can I substitute another type of rice?

A: No, this recipe and cooking time are specifically calibrated for jasmine rice. Other varieties like basmati, brown rice, or wild rice require different liquid ratios and cooking times.

Q: What if I don’t have tamari or soy sauce?

A: While the umami flavor will be different, you can increase the salt content slightly in the swirl to compensate, or try a small amount of fish sauce. This recipe is a great option for a gluten-free diet if you use tamari.

Q: Why did my rice turn out mushy?

A: The two main causes of mushy rice are not rinsing thoroughly before cooking or skipping the 10-minute natural pressure release step, which causes the grains to break down. I always set a timer for the NPR phase so I don’t accidentally release too early when making this instant pot jasmine rice recipe.

Q: Can I make the ginger-scallion swirl in advance?

A: Yes, prepare the swirl as directed and store it in an airtight container in the refrigerator for up to 3 days. Warm it slightly before stirring into freshly cooked rice for the best flavor infusion. This works well for meal prep recipes.

Conclusion

If you’ve ever struggled to make perfectly cooked rice, this instant pot jasmine rice recipe is the solution you need. The pressure cooker guarantees perfect texture while the ginger-scallion swirl elevates a simple side dish into something truly special for healthy eating. Make this recipe this week, and don’t forget to save this to your favorite recipes for easy reference.

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