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Easy Savory Pressure Cooker Jasmine Rice
When dinner needs a reliable side dish, this savory pressure cooker rice steps up to the plate. Swapping standard water for chicken broth infuses the jasmine grains with deep, comforting flavor right from the start. A splash of olive oil ensures the rice stays perfectly separate and fluffy instead of clumping together. It's an entirely hands-off process that guarantees tender results while you focus on the main course.
Ingredients
- 1 ¼ cups unsalted chicken broth
- 1 cup jasmine rice, rinsed and drained
- 1 tsp. olive oil
- 1 tsp. kosher salt
Instructions
- 1Combine the chicken broth, rinsed jasmine rice, olive oil, and kosher salt in the bowl of a pressure cooker. Stir well to ensure the liquid covers the rice completely so it cooks evenly.
- 2Secure the lid, close the steam valve, and select the rice setting to cook. Once the cooking cycle finishes, leave the pot alone for 10 minutes. This resting period allows the grains to absorb the remaining moisture and firm up.
- 3Open the steam valve to release any leftover pressure. Carefully remove the lid to avoid the hot steam, then gently fluff the cooked rice with a fork before serving.
Notes
- Prep: Always rinse the jasmine rice until the water runs clear to remove excess starch and prevent a gummy texture.
- Storage: Keep leftover rice in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently in the microwave with a splash of water or broth to revive the fluffy texture.
- Swap: You can use vegetable broth instead of chicken broth for a vegetarian version.