Instant Pot Herbed Jasmine Rice
If tarragon is not a preferred herb, use parsley for a nice neutral flavor.
- 2 cups jasmine rice
- 2 cups low-sodium chicken stock, click here for recipe
- 1 tbsp canola oil
- 1/2 tsp kosher salt
- 2 tbsp basil, chopped
- 2 tbsp mint, chopped
- 1 tbsp tarragon, chopped
- 1 tbsp cilantro, chopped
Place the rice, chicken stock, canola oil and salt into the Instant Pot insert. Seal the lid and cook on high pressure cook for 4 minutes. After the 4 minutes, allow the pressure to release naturally for 10 minutes. Then release any remaining pressure.
Scoop the rice out of the pressure cooker into a large serving bowl. Add the basil, mint, tarragon and cilantro. Stir well to combine. Serve warm.