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.
- Serving Size: 2/3 cup cooked rice
- Calories: 245
- Sugar: 0 g
- Sodium: 387.9 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 53.8 g
- Fiber: 0.2 g
- Protein: 4.5 g
- Cholesterol: 0 mg