A bowl of aromatic Instant Pot turmeric jasmine rice is not only delicious but it comes with many health benefits. In only 10 minutes, you can have perfectly cooked rice as a side dish to any main. Gluten-free, vegan-friendly recipe.
Making a lovely chicken curry or a gorgeous Moroccan chickpea stew and need a side dish to go with it? Try something a little different tonight. This Instant Pot Jasmine rice infused with turmeric powder and seasoned with salt is absolutely sensational and takes only 10 minutes with your pressure cooker.
A NOTE ON JASMINE RICE
We love this particular type of rice for its aroma, which resembles the scent of pandan leaves or coconut, and it’s moist extra sticky texture. If you can’t get Jasmine rice, any long-grain rice will work in this recipe, especially Basmati. Jasmine rice is used in Southe Asian cuisines, especially in Thailand.
As with many other types of rice, to get that perfect fluffy, separated kernels, you have to wash rice really well to remove any dush and excess starch. Rinse it under cold water (in a sieve or in a bowl) 4-5 times and strain well.
TURMERIC POWDER BENEFITS
The star of this particular Instant Pot Jasmine rice recipe is actually the turmeric powder. Not only will it give your rice the most vibrant yellow-orange colour, but it will also infuse it with anti-inflammatory properties of curcumin compound found in turmeric. There are many more health benefits of turmeric, including antioxidant and anti-ageing capacity. You can find turmeric powder in most supermarkets.
Tip: Add a little black pepper to any turmeric dish to boost curcumin absorption in the body.
HOW TO MAKE INSTANT POT JASMINE RICE (VIDEO)
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Aromatic, fluffy and nutritious, this turmeric infused Instant Pot Jasmine rice is a quick and easy side dish for any main. Gluten-free, vegan-friendly.
1 cup Jasmine rice
1 cup + 2 tablespoons water (see notes)
1 teaspoon turmeric powder
1/2 teaspoon salt
Garnish with fresh cilantro
Cracked pepper (boosts tumeric’s benefits)
Rinse the rice 4-5 times under cold water and strain well. You can do this in a bowl or in a sieve.
Add the rice to the Instant Pot together with 1 cup +2-3 tablespoons of water. Add the salt and turmeric powder and stir through.
Pop the lid on top and set the Instant Pot to Pressure Cook/Manual, HIGH pressure and adjust the time to 4 minutes. After 3 beeps, the Instant Pot will start to build up the pressure (about 4-5 minutes) and then the timer will start.
Once the timer finishes, use the quick release method to release the pressure (simply point the top valvle from Sealing to Venting and step away). Open the lid and stir the rice. Serve with fresh herbs or scallions on top.
We have made this rice with 1:1 water to rice ratio and it works out fine but we also tried with extra 2-3 tablespoons of water and we think the rice turns out just a little bit better.
Cooking time includes the time it takes the Instant Pot to build up the pressure (about 4-5 minutes).
This recipe will yield about 2.5-3 cups cooked rice; for 2 cups of dry rice, add 2.5 cups water, 2 tsp turmeric and 1.5 tsp salt. Cooking times will be the same but you can allow for 2-3 minutes natural pressure release.