Instant pot jasmine rice is so easy to make for fluffy, tender results every time! Just 4 ingredients (including water and salt), 5 minutes pressure cooking time, and 10 minutes release for fool-proof perfect jasmine rice!
Using a fine-mesh strainer, rinse your rice until the water runs clear.
Add it to your pressure cooker with the water, olive oil, and salt and stir.
Cook on manual high pressure for 5 minutes, and then do a natural release.
Remove and fluff with a fork.
Notes
Rinse the rice well: Rub the rice grains with your fingers as you rinse. This is important to keep it from becoming gluey and foamy and making a mess in your Instant Pot.
To avoid the ‘burn’ notice: Scale this recipe to your Instant Pot. A single cup of rice will work fine in a 3qt or 6qt, but if your machine is 8qt, I recommend doubling or tripling the batch (save any leftovers in the fridge or freezer) or using a pot in pot method to cook the smaller batch.
To avoid waste: When rinsing the rice, use the bowl (rather than running water) method, and use the milky water to water your plants, rather than discarding it.