Yellow Jasmine Rice

Maryea Flaherty
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4 servings


  • 1 cup jasmine rice
  • 1 tbsp avocado oil
  • 2 cloves garlic minced
  • 1 tbsp peeled and grated fresh turmeric
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1 cup chicken stock
  • 1/2 cup chopped fresh cilantro


  • Place the rice in a fine-mesh strainer and rinse it well.
  • Press the Sauté button on the Instant Pot® and add the oil. Allow it to heat 1 minute and then add the garlic, turmeric, cumin, and cinnamon. Cook, stirring frequently, 1–2 minutes. Press the Cancel button.
  • Add the rice and stock and stir to combine. Use a spoon to scrape any brown bits that may be stuck to the bottom of the pot. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
  • When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  • Fluff the rice with a fork and serve with fresh cilantro.


CALORIES: 216 | FAT: 4g | PROTEIN: 5g | SODIUM: 88mg | FIBER: 1g | CARBOHYDRATES: 38g | SUGAR: 1g