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    You Are Here Home » Middle Eastern Recipes

    Published: Mar 21, 2020 Updated: Feb 23, 2022 by Hilda Sterner | This post may contain affiliate links 6 Comments

    Assyrian Instant Pot Jasmine Rice

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    instant pot jasmine rice

    This Assyrian Instant Pot Jasmine Rice is fluffy, tender, and loaded with lamb chunks (but beef or chicken can be substituted). Using a pressure cooker yields perfect jasmine rice every time. Want to know the best part? It's ready in under 30 minutes! Assyrians serve Riza Smooka (red rice) with Zalata.

    Instant Pot Jasmine rice

    Why This Recipe Works

    Recently, I decided I'd try making an Assyrian rice recipe called "Riza Smooka," or "red rice," using my pressure cooker.

    I'm so glad I did because this Assyrian Instant Pot Jasmine Rice recipe tastes even better than the original recipe. I decided to add some vegetables which really enhanced the flavor of the rice. Traditionally, Riza Smooka does not contain vegetables, but that might have to be revisited.

    What Goes into This Recipe

    red rice ingredients, labeled

    Recipe Ingredients and Substitutions

    • Meat: Instead of lamb, feel free to add beef or chicken. Or leave it out for a vegetarian option.
    • Liquid: You will need 2 cups of cooking liquid so that you have a 1:1 water ratio to rice ratio. For even more flavorful rice, use chicken broth, beef broth, or vegetable broth.
    • Rice: My personal favorite rice is Jasmine rice, however, feel free to use another long-grain rice or Basmati rice. Brown rice would require a longer time to cook.
    • Vegetables: Although not traditional, bell peppers and mushrooms are a wonderful addition to this recipe and add extra flavor and nutrition.

    How to Make Assyrian Instant Pot Jasmine Rice

    STEP 1: Select the saute option on your Instant Pot or Pressure Cooker (I used my Ninja Foodi). Add butter and oil and when hot, add the cubed meat and onion. If adding other vegetables, do that now. Sauté until browned (approximately 5 minutes). 

    butter melting in a saucepan
    cubed meat and peppers in a plastic Tupperware
    meat and yellow, orange, and red peppers being sautéed in an instant pot

    STEP 2: Meanwhile, wash rice and drain through a fine-mesh strainer. Rinsing the rice will remove the extra starch. Stir the tomato paste and salt into the 2 cups of hot water until the tomato paste dissolves.

    straining rice through a blue strainer
    tomato sauce in a measuring cup

    STEP 3: Add drained rice and tomato liquid to your pressure cooker and stir to combine. Lock the lid and set the vent position to seal. Select pressure cook or high pressure and set the timer to 5 minutes.

    rice and meat, veggies in a pot
    rice, meat, and veggies in an instant pot
    instant pot Jasmine rice being cooked in a pot

    STEP 4: When the time is up, do a natural pressure release for 10 minutes. After that, do a manual release by turning the valve position to vent. Fluff the cooked rice with a fork before serving.

    Instant pot Jasmine Rice recipe
    Instant Pot Jasmine rice in an instant pot

    Stovetop Riza Smooka/Red Rice

    If you don't own an Instant Pot or a pressure cooker, don't let that stop you! Here's how to cook the rice using stove-top directions.

    Instant Pot Jasmine rice in a bowl with pickles on the side
    • Add butter and oil to a Dutch oven and when hot, add the cubed meat (beef, chicken, lamb, or venison). If using the vegetables, add those as well.
    • Saute meat until browned (or approximately 5 minutes). 
    • Meanwhile, wash rice to remove as much starch as possible, then drain.
    • Heat 2 cups of water for two minutes in a microwave.
    • Stir the tomato paste and salt into the liquid until the tomato paste is dissolved.
    • Add drained rice and tomato liquid into the Pot and stir to combine.
    • Bring the mixture to a boil.
    • Cover, and cook for 20 to 30 minutes on very low heat.
    • Stir after 10 minutes of cooking.
    • Fluff the rice with a fork and serve.

    Pro Tips

    • Assyrian red rice usually also includes diced tomato, if you'd like, add one diced tomato to the recipe.
    • Another difference between traditional Riza Smooka and this recipe is that more oil/butter is used. If you'd like, double the amount of butter/oil, but I don't think it needs it.
    • Red rice is usually served with Zalata, and not just on the side, but on top of the rice. The salad dressing soaks into the rice and it's just heavenly!
    • Store leftover rice in an airtight container in the refrigerator for up to a week. Refrigerated rice can be reheated in the microwave for 30 seconds to a minute.
    • To freeze leftover rice, store n the freezer, in 1-quart freezer bags. Label with the date and consume within a few months. After that, the texture will deteriorate.
    • If you want to try another amazing Assyrian rice recipe, be sure to check out my Instant Pot Chicken Biryani recipe!
    instant pot jasmine rice

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    instant pot rice

    Assyrian Instant Pot Jasmine Rice

    Tender, fluffy Assyrian red rice ready in around 25 minutes!
    5 from 5 votes
    Print Pin Rate
    Course: Main Course, Main Dish, Side Dish
    Cuisine: Assyrian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Natural Release: 10 minutes
    Total Time: 25 minutes
    Servings: 6 servings
    Calories: 244kcal
    Author: Hilda Sterner

    Equipment

    • Instant Pot or Ninja Foodi

    Ingredients

    • 1 tablespoon butter
    • 1 tablespoon vegetable oil
    • 1 lb cubed beef or lamb
    • 1 small onion (diced)
    • 2 cups Jasmine rice
    • 2 cups water
    • 3 tablespoon tomato paste
    • 2 teaspoon salt

    Instructions

    • Select the "saute" option on your Instant Pot or Pressure Cooker (I used my Ninja Foodi). Add butter and oil and when hot, add the cubed meat and onion. If adding other vegetables, do that now. Sauté meat until browned (approximately 5 minutes). 
    • Meanwhile, wash rice and drain through a fine-mesh strainer. Rinsing the rice will remove the extra starch. Stir the tomato paste and salt into the 2 cups of hot water until the tomato paste is dissolved.
    • Add drained rice and tomato liquid to your pressure cooker and stir to combine. Lock the lid and set the vent position to seal. Select pressure cook or high pressure and set the timer to 5 minutes.
    • When the time is up, do a natural pressure release for 10 minutes. After that, do a manual release by turning the valve position to vent. Fluff the cooked rice with a fork before serving.

    Notes

    • Assyrian red rice usually also includes diced tomato, if you'd like, add one diced tomato to the recipe.
    • Another difference between traditional Riza Smooka and this recipe is that more oil/butter is used. If you'd like, double the amount of butter/oil, but I don't think it needs it.
    • Red rice is usually served with Zalata, and not just on the side, but on top of the rice. The salad dressing soaks into the rice and it's just heavenly!
    • Store leftover rice in an airtight container in the refrigerator for up to a week. Refrigerated rice can be reheated in the microwave for 30 seconds to a minute.
    • To freeze leftover rice, store n the freezer, in 1-quart freezer bags. Label with the date and consume within a few months. After that, the texture will deteriorate.
    • If you want to try another amazing Assyrian rice recipe, be sure to check out my Instant Pot Chicken Biryani recipe!

    Nutrition

    Serving: 1cup | Calories: 244kcal | Carbohydrates: 40g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 720mg | Fiber: 0g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Scott says

      May 25, 2021 at 12:44 pm

      5 stars
      Best rice I’ve ever had!

      Reply
      • Hilda Sterner says

        May 25, 2021 at 12:46 pm

        Thank you, appreciate the review!

        Reply
    2. Patricia Eshagh says

      May 20, 2020 at 7:25 am

      5 stars
      I have tried all of the traditional ways of cooking this dish. Four decades of failure has taught me that this is not an easy dish to make, let alone with the Instant Pot. Not only does it work, but this is the best Riza Smookah I have ever tasted! It came out perfect - moist and flavorful. No burned rice on the bottom of the pot. Every rice kernel cooked to perfection. I used Basmati rice instead of Jasmine rice. Thank you, Hilda!!!!!

      Reply
      • HildaSterner says

        May 20, 2020 at 7:39 am

        I know what you mean, I'm kind of known for cooking, yet always struggled with Riza Smooka. That is until I figured out how to prepare it in an Instant Pot. Biryani is another recipe that comes out perfect in an Instant Pot. Thank you so much for the review!

        Reply
    3. Kelly Methey says

      March 22, 2020 at 3:01 pm

      5 stars
      This sounds delicious!

      Reply
      • HildaSterner says

        March 22, 2020 at 7:23 pm

        Nice and easy recipes. We ate it tonight for dinner, piled high with a salad.

        Reply

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