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bowl of ginger rice with green onions and a spoon in the bowl
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5 from 4 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 Time15 minutes
Cook Time3 minutes
NPR10 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: Asian
Keyword: instant pot rice, rice side dish
Servings: 8 servings
Calories: 193kcal
Author: The Chunky Chef

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

  • 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

  • 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.
  • Add the rice to the pot and stir.  Cook, stirring occasionally, for about a minute.  Stir in salt.
  • Cancel the “saute” function.

Pressure cook

  • Pour in chicken broth, but don’t stir.
  • 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)

  • 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

  • When the pin has dropped and all pressure has been released, open the lid and fluff rice with a fork.
  • Stir in sliced scallions (if using) and serve hot.

Notes

  1. Recipe can be doubled, the pressure cooking time remain the same.
  2. 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.

Stovetop Directions:

  1. Increase chicken broth to 2 2/3 cups, keep all other ingredients the same.
  2. Heat a saucepan over MED heat, and once hot, add the sesame oil.
  3. Add the ginger and garlic and cook, stirring often, about a minute, or until very fragrant.
  4. Add rice, stir, and cook (stirring occasionally) for about another minute or two.
  5. Add chicken broth and salt, and bring to a boil.
  6. 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).
  7. Turn off the heat, leave the pot covered, and let sit for another 10-12 minutes.
  8. Uncover, remove from heat, and fluff with a fork.
  9. Stir in green onions and serve.

Nutrition

Calories: 193kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 166mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg