Instant Pot Jasmine Rice

Josie Smythe

~by Josie Smythe

1.5 cups Jasmine Rice

1.5 cups broth (or water)

½ tsp salt

1 T butter

Rinse rice well and drain.

Add rice, broth, salt & butter to Instant Pot.

Stir, make sure all the rice is submerged in the liquid.

Put lid on with steam release in the Sealing position.

Cook on Manual or Pressure Cook/High Pressure for 3 minutes.

10 to 15 min Natural Pressure Release.

If the rice is still a little too wet when you take the lid off just put the lid back on & let the rice sit a little longer in the residual heat in the pot. (keep pot off at this point, put steam release in Sealed position).

This is a 1:1 ratio of rice:water. You can make more or less rice but keep the ratio the same.

(1cup rice:1 cup water; 2 cups rice:2 cups water, etc)

I used Trader Joe's Jasmine Rice.

I use this same method for long grain white rice & white Basmati rice.

I use a 6qt Instant Pot.

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