Servings
Font
Back
0 from 12 votes

Instant Pot Garlic Ginger Rice

Soft and fluffy jasmine rice, flavored with garlic, ginger and toasted sesame oil, made easily in the Instant Pot, and perfect as an Asian-inspired side dish!

Prep Time
15 mins
Cook Time
15 mins
NPR
10 mins
Total Time
28 mins
Servings: 8 servings
Calories: 193 kcal
Course: Side Dish
Cuisine: Asian

Ingredients

  • 2 cups jasmine rice NOT instant or minute rice
  • 2 tsp toasted sesame oil
  • 3 Tbsp grated fresh ginger or ginger paste
  • 3 cloves garlic grated or very finely minced
  • 1/2 tsp kosher salt
  • 2 cups reduced sodium chicken broth
  • 2-3 fresh green onions sliced on the bias (optional garnish)

Instructions

Prepare
    Cup of Yum
  1. Add rice to a fine mesh sieve and rinse under cool water until water runs clear.  Set aside to drain excess water, giving it a shake to help remove more water.
Saute
  1. Select “saute” and choose the “low” option if you have that available.  Add sesame oil, then add ginger and garlic and cook, stirring often, until very fragrant, about a minute or so.
  2. Add the rice to the pot and stir.  Cook, stirring occasionally, for about a minute.  Stir in salt.
  3. Cancel the “saute” function.
Pressure cook
  1. Pour in chicken broth, but don’t stir.
  2. Secure lid, making sure the valve is in the “sealing” position.  Select “manual” or “pressure cook”, and hit the +/- buttons to select 3 minutes (on high pressure if your model has an option).
Natural pressure release (NPR)
  1. Once pressure cooking time has elapsed, don’t do anything and let the pot naturally release the pressure for 10 minutes, then turn the knob to release any remaining pressure.
Fluff and serve
  1. When the pin has dropped and all pressure has been released, open the lid and fluff rice with a fork.
  2. Stir in sliced scallions (if using) and serve hot.

Notes

  • only
  • Stovetop Directions:
  • Recipe can be doubled, the pressure cooking time remain the same.
  • Recipe has only been tested with jasmine long grain rice. Mahatma is the brand I use most often. If you want to use a different kind, you'll have to experiment with the cooking time.
  • Increase chicken broth to 2 2/3 cups, keep all other ingredients the same.
  • Heat a saucepan over MED heat, and once hot, add the sesame oil.
  • Add the ginger and garlic and cook, stirring often, about a minute, or until very fragrant.
  • Add rice, stir, and cook (stirring occasionally) for about another minute or two.
  • Add chicken broth and salt, and bring to a boil.
  • Once boiling, reduce heat to LOW, cover, and simmer for approximately 10 minutes (check the time listed on your rice package - it may be slightly different).
  • Turn off the heat, leave the pot covered, and let sit for another 10-12 minutes.
  • Uncover, remove from heat, and fluff with a fork.
  • Stir in green onions and serve.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 166mg (7%) Potassium 132mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3IU (0%) Vitamin C 1mg (1%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 39g 13%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 166mg 7%
Potassium 132mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3IU 0%
Vitamin C 1mg 1%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.