The Instant Pot is the easiest, most reliable way to make jasmine rice! This fragrant Instant Pot jasmine rice is perfect for pairing with stir fries, curries, and more.
As a vegan, it took me a while to come around to buying an Instant Pot. Obviously, I’m not in the market for an appliance that makes cooking meat easier, and as for the rice and beans—well, I can make them on the stovetop, right? Well, I ended up being a convert and this Instant Pot jasmine rice is one of the recipes that made me a believer. The Instant Pot isn’t just faster, it also cooks grains and beans perfectly. (Need more proof? Try my Instant Pot Risotto and Instant Pot Steel-Cut Oats too!)
Why Instant Pot Jasmine Rice Has Become a Regular in Our House
Spoiler alert: It’s quick, foolproof, and consistently delivers fluffy and fragrant rice every time.
- Hands-off cooking . No need to watch the stove or worry about the water boiling over—the Instant Pot takes care of everything. This frees up time for you to cook the rest of your meal!
- Fragrant and delicious . Jasmine rice has a wonderful floral, slightly nutty flavour that sets it apart from regular white rice.
- The texture is always perfect . Like I said: fluffy! If you struggle with soggy rice or rice burnt onto the bottom of the pan when you make it on the stovetop, you’ll appreciate the Instant Pot.
Notes on Ingredients
The ingredient list is super simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Jasmine rice – A fragrant rice variety popular in Asian cuisine.
- Water – Or use Vegetable Broth .
- Salt – Even if you don’t like to cook with a lot of added salt, it’s essential here to bring out the best in the rice.
- Vegan butter – For a little bit of richness and flavour. I use my Vegan Butter .
How to Cook Jasmine Rice in the Instant Pot
You are going to love how easy this is!
Rinse the rice.
- Rinse the rice. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
- Add to Instant Pot. Transfer the rice to the Instant Pot with the water, salt, and butter, then stir gently.
Cook and fluff.
- Pressure cook. Secure the lid, set the valve to Sealing, and cook on high for 5 minutes.
- Perform a natural release. Let the pressure release naturally for 10 minutes, then switch the valve to Venting to release the remaining steam.
- Fluff and serve. Fluff the rice with a fork before serving.
Tips for Success
- Rinse thoroughly. Don’t skip rinsing the rice! This step removes excess starch, which helps prevent the rice from becoming gummy or overly sticky.
- Use the right ratio. Stick to the recommended water-to-rice ratio to achieve that perfect fluffy texture. For jasmine rice, the 1:1 ratio works well in the Instant Pot if you’re scaling the recipe up.
- Avoid opening early. Make sure to allow the natural pressure release before opening the Instant Pot. This step ensures the rice finishes cooking evenly.
Serving Suggestions
I love pairing this Instant Pot jasmine rice with my Tempeh Stir Fry with Peanut Ginger Sauce , General Tso Tofu , and Thai Red Curry . Although Indian food is more traditionally served with basmati rice, I think it’s great with jasmine rice too—try it with my Vegetable Korma recipe and see what you think!
How to Store and Reheat
- Refrigerator : Store any leftover rice in an airtight container and refrigerate for up to 3 days.
- Freezer : Transfer the jasmine rice to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw in the fridge before reheating.
- Reheating : To keep the rice from drying out, sprinkle some water over the top and microwave until warm. Alternatively, you can add it to a pan with a splash of water, cover, and heat on the stovetop over low heat, stirring occasionally, until warmed through.
More Rice Recipes
- Vegan Fried Rice
- Dirty Rice Recipe
- Jamaican Rice and Peas
- Pineapple Fried Rice
- Broccoli Cheese Rice Casserole
Ingredients
- 1 cup jasmine rice , 190 g
- 1 cup water , 240 ml
- ¼ teaspoon salt , 1.5 g
- 1 tablespoon vegan butter , melted, 15 ml
Instructions
- Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Rinsing will remove excess starch and prevent the rice from becoming sticky.
- Transfer the rinsed rice to the Instant Pot.
- Add water, salt, and butter. Stir gently to distribute everything evenly.
- Secure the Instant Pot lid and set the valve to Sealing.
- Select the Pressure Cook (Manual) setting and set the cooking time to 5 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes.
- After 10 minutes, carefully switch the valve to Venting to release any remaining steam.
- Open the lid, fluff the rice gently with a fork, and serve immediately.
Notes
- If doubling or tripling the recipe, maintain the 1:1 ratio of rice to water. The cooking time remains the same.
- You can substitute water with broth for extra flavour.
- Refrigerator : Store any leftover rice in an airtight container and refrigerate for up to 3 days.
- Freezer : Transfer the jasmine rice to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw in the fridge before reheating.
- Reheating : To keep the rice from drying out, sprinkle some water over the top and microwave until warm. Alternatively, you can add it to a pan with a splash of water, cover, and heat on the stovetop over low heat, stirring occasionally, until warmed through.
Instant Pot Jasmine Rice
Ingredients
- 1 cup jasmine rice 190 g
- 1 cup water 240 ml
- ¼ teaspoon salt 1.5 g
- 1 tablespoon vegan butter melted, 15 ml
Instructions
- Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Rinsing will remove excess starch and prevent the rice from becoming sticky.
- Transfer the rinsed rice to the Instant Pot.
- Add water, salt, and butter. Stir gently to distribute everything evenly.
- Secure the Instant Pot lid and set the valve to Sealing.
- Select the Pressure Cook (Manual) setting and set the cooking time to 5 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes.
- After 10 minutes, carefully switch the valve to Venting to release any remaining steam.
- Open the lid, fluff the rice gently with a fork, and serve immediately.
Notes
- If doubling or tripling the recipe, maintain the 1:1 ratio of rice to water. The cooking time remains the same.
- You can substitute water with broth for extra flavour.
- Refrigerator : Store any leftover rice in an airtight container and refrigerate for up to 3 days.
- Freezer : Transfer the jasmine rice to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw in the fridge before reheating.
- Reheating : To keep the rice from drying out, sprinkle some water over the top and microwave until warm. Alternatively, you can add it to a pan with a splash of water, cover, and heat on the stovetop over low heat, stirring occasionally, until warmed through.
Nutrition
Instant Pot Jasmine Rice https://jessicainthekitchen.com/instant-pot-jasmine-rice/ April 23, 2025
I never gave cauliflower a second thought until I first made these roasted cauliflower steaks 9 years ago. These are tender, crispy on the edges, and incredibly flavourful thanks to the addition of za’atar and a squeeze of lime juice.
Before I became a vegan I had NEVER given cauliflower a second thought. But now, it’s one of my favourite vegetables! (You can see how versatile it is in this collection of creative cauliflower recipes and my cauliflower wings .) These cauliflower steaks are the perfect example – and I say steak as in steak cut (think – steak cut fries!). These make a great vegan main course or side dish, and the za’atar seasoning makes them taste like they came straight out of a restaurant kitchen!
Why These Cauliflower Steaks Belong on Your Menu
Whether you’re hosting a dinner party or putting together your meal plan for the week, these cauliflower steaks are a must-try!
- Za’atar makes them a standout . Za’atar is a magical Middle Eastern seasoning blend made of ground sumac, roasted sesame seeds, and a variety of green herbs. In addition to the herbed, slightly lemony flavour, it gives the outside of the cauliflower steaks a fantastic texture.
- Easy to make . Simply cut the cauliflower into thick slices, brush with the seasoning mixture, give them a quick sear, then roast until golden brown and tender.
- Versatile . These cauliflower steaks can be enjoyed as a main course, alongside your favourite plant-based protein, or even used as a topping for salads or sandwiches. The possibilities are endless!
Notes on Ingredients
Here are a few tips to consider when selecting the ingredients for these cauliflower steaks. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Choose a bigger cauliflower if you’re making this recipe as a main dish, or a smaller one for a side.
- Za’atar – These days, you can find za’atar at most grocery stores alongside other seasonings and spices.
- Lime juice – Or lemon juice, if you prefer. Either way, be sure to use fresh, which has a livelier flavour than bottled!
- Olive oil
- Sesame seeds – There are already sesame seeds in the za’atar, but I like to add extra!
- Salt and ground black pepper
How to Make Cauliflower Steaks
Here’s how easy it is to make these roasted cauliflower steaks for dinner!
Slice the cauliflower.
- Prepare . Preheat your oven to 400°F and slice the cauliflower into 1-inch-thick steaks.
- Season . Reserve 2 teaspoons of olive oil, then combine the remaining ingredients in a small bowl and brush the mixture over the cauliflower. You won’t use all of it; reserve what’s left for later.
Sear in pan.
- Sear . Heat the reserved olive oil in a pan set over medium-high heat. Sear the cauliflower on both sides to brown it.
- Roast . Transfer the cauliflower steaks to a baking sheet and roast for 15 minutes, or until they’re tender.
- Finish . Drizzle the reserved seasoning mixture over the steaks and serve.
Tips for Success
- Streamline the process . Searing the cauliflower steaks in a hot pan before roasting not only adds a wonderful golden color but also enhances the nutty, caramelised flavors. But if you’re in a time-crunch, you can skip this step and go straight to roasting; increase the oven time to 30-40 minutes.
- Don’t throw out the bits that fall off . When you slice the cauliflower into steaks, there will inevitably be some smaller pieces that break off. Don’t let these go to waste—roast them along with the steaks. They get crispy and delicious!
- Use parchment paper or a silicone mat . Lining your baking sheet with parchment paper or a silicone mat prevents sticking and makes cleanup a breeze.
Variations
You can use any kind of seasoning with this recipe for cauliflower steaks and it will still be delicious! Although I’m partial to za’atar myself, here are some other ideas.
- Garlic Parmesan . Swap the za’atar for a mixture of garlic powder, vegan Parmesan cheese , and Italian herbs.
- Tahini. After roasting, drizzle your cauliflower steaks with sesame tahini dressing .
- Italian-style . Swap the za’atar for Italian seasoning. At the end of the roasting time, spoon marinara sauce over the cauliflower steaks and sprinkle on vegan mozzarella. Broil until the mozzarella melts.
Serving Suggestions
To make your roasted cauliflower steaks a vegan entree, serve them over pureed white beans or hummus with a drizzle of chimichurri or parsley pesto . As a side dish, they’re great with marinated tofu . Or layer them onto a sandwich with your favourite toppings!
How to Store and Reheat Leftovers
- Refrigerator : Store leftover cauliflower steaks in an airtight container for 2 to 3 days. I don’t recommend freezing leftovers, as they’ll be mushy when thawed and reheated.
- To reheat : Warm leftovers in the microwave or on a baking sheet in a 350ºF oven.
More Cauliflower Recipes
- How to Make Cauliflower Rice
- Roasted Cauliflower Soup
- BBQ Cauliflower Wings
- Cauliflower Pizza Bites
- Cauliflower Gnocchi
Ingredients
- 1 medium head cauliflower
- 1 teaspoon za’atar , 1 g
- 1 teaspoon fresh lime juice , 5 g
- 1 tablespoon + 2 teaspoons olive oil , 20 g
- ½ teaspoon sesame seeds , 1.5 g
- ½ teaspoon salt , 3 g
- ½ teaspoon ground black pepper , 1 g
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the greens and the stem from the cauliflower. Hold your Cauliflower upright and cut 1-inch thick “steaks” from your cauliflower. I got about 4. You’ll have a few pieces that may fall off – you should definitely roast those too.
- Mix the za’atar, lime juice,olive oil, sesame seeds, salt and pepper in a small bowl. Use a pastry or silicone brush each side lightly. Leave some of the mixture behind to put on it before putting in the oven.
- Heat a pan for medium high with the 2 teaspoons of olive oil. Add the cauliflower steaks, pressing down and searing each side until golden brown, about 2-3 minutes. Flip and sear the other side.
- Transfer the cauliflower steaks to a silicone sheet or foil on a baking sheet and roast for 15 minutes until the cauliflower is tender but still slightly firm.
- Remove from the oven and sprinkle with more sesame seeds, a squeeze of lime juice and a second sprinkling of salt and za’atar. Top with chimichurri for an extra boost of flavour.
