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Fluffy jasmine rice with fresh chopped cilantro and lime zest in a white bowl.
Dr. J’s Kitchen

Instant Pot Cilantro Lime Rice

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Jasmine rice pressure cooked with broth or water, then finished with lime zest, lime juice, cilantro, and olive oil.
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Servings: 6 servings
Course: Side Dish
Cuisine: Mexican & Tex-Mex
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups jasmine rice (about 370 g)
  • 2 cups low-sodium chicken stock or broth or water for a vegan option (480 mL)
  • 2 tablespoons extra virgin olive oil (30 mL)
  • 1/2 teaspoon kosher salt use 1 teaspoon if using water instead of broth (2.5 mL)
  • 1 small lime zest and juice
  • 1/2 bunch cilantro chopped

Equipment

  • Instant Pot or electric pressure cooker
  • Fine-mesh metal strainer
  • Measuring cup
  • Zester
  • Knife and cutting board

Method
 

  1. Rinse the rice in a metal strainer under cold water and drain. The source notes it also works without rinsing if you want to save a step.
  2. Add the rice, chicken stock or broth, olive oil, and salt to the Instant Pot inner pot. Stir.
  3. Secure the lid and set the Instant Pot to Manual Pressure, High for 5 minutes.
  4. When the timer ends, let the pressure release naturally for 10 minutes. Then carefully release any remaining pressure according to your Instant Pot model. Wait until the pressure pin drops before opening the lid.
  5. Remove the lid. Stir in the lime zest, lime juice, and chopped cilantro. Fluff and serve.

Video

Notes

Yield: Makes approximately 6 cups.
Vegan option: Use water instead of chicken broth and increase the kosher salt to 1 teaspoon, as specified in the source.
Rice rinsing: Rinsing is included in the original method, but Dr. J’s description notes the recipe also worked when she skipped that step.
Pressure timing: Pressure cook on High for 5 minutes, followed by a 10-minute natural release. Time for the pot to come to pressure is additional.

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