Name: Instant Pot Jasmine Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup Jasmine rice (Rinsed); 1 cup Water; 2 tbsp Olive oil (Extra virgin); ¼ tsp Salt (Kosher or Sea salt)

Instant Pot Jasmine Rice

Anthony Valentine, Kidney-Friendly Chef

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Set it and forget it instant pot Jasmin rice recipe. This kidney-friendly, low-sodium recipe makes the perfect jasmine rice every time. Use in stir-fries, fried rice dishes, or as a stand-alone side dish.

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Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Low Sugar

Total Time: 30

Servings: servings

Serving Size:0.5 cup

Nutrition

Calories:113 kcal

Carbs:11 g

Sodium:149 mg

Potassium:14 mg

Phosphorus:17 mg

Protein:1 g

Fiber:0.2 g

Equipment

▢
1 Instant pot
▢
1 Measuring cup

Ingredients

▢ 1 cup Jasmine rice Rinsed
▢ 1 cup Water
▢ 2 tbsp Olive oil Extra virgin
▢ ¼ tsp Salt Kosher or Sea salt

Instructions

Rinse Rice

Rinse rice under cold water. Pour out the cloudy water, and continue to rinse until the water is clear. Drain well.

Pressure Cook

Add 1 cup of rice and 1 cup of water to the Instant Pot and close the lid, turn the venting knob to the sealing position. Pressure cook on high pressure for 3 minutes, then natural release for 10 minutes.
Using a fork, fluff the rice. Serve with stir-fries, tofu, or use in fried-rice.

Full Nutrition

Nutrition Facts

Instant Pot Jasmine Rice

Amount Per Serving (0.5 cup)

Calories 113 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 149mg6%

Potassium 14mg0%

Carbohydrates 11g4%

Fiber 0.2g1%

Sugar 0.02g0%

Protein 1g2%

Vitamin B1 0.01mg1%

Vitamin B2 0.01mg1%

Vitamin B3 0.2mg1%

Vitamin B5 0.2mg2%

Vitamin B6 0.04mg2%

Vitamin E 1mg7%

Vitamin K 4µg4%

Calcium 6mg1%

Copper 0.04mg2%

Folate 1µg0%

Iron 0.1mg1%

Manganese 0.2mg10%

Magnesium 5mg1%

Phosphorus 17mg2%

Selenium 3µg4%

Zinc 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (120)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.