Instant Pot Jasmine White Rice

Method7 steps

1. 1

   Step 1: Before cooking, confirm that your actual Instant Pot model rice directions and minimum-liquid requirement permit this direct-pot quantity. Use the same supplied rice measuring cup for both the rice and water, and stay within the model rice/expanding-food limit, never more than half full. Measure two of those cups of dry jasmine rice. Swirl the rice in separate cold rinse water, pour off the water, repeat until mostly clear, usually twice, then drain well.

   Uses 2 supplied rice-cooker-cup measures dry jasmine white rice · Cold water as needed to rinse the jasmine rice

   
2. 2

   Step 2: Transfer the washed, drained rice from step 1 to the inner pot. Measure two cups of water with the same supplied rice cup used for the dry rice, add it and level the rice evenly. Check the model rice fill limit using the combined contents.

   Uses washed jasmine rice drained from rinse water · 2 supplied rice-cooker-cup measures water

   
3. 3

   Step 3: Fit the pressure lid and set the release control to Sealing as directed for your model. Select Manual or Pressure Cook on HIGH for 5 minutes; this program time begins after pressure is reached.

   Uses complete measured jasmine rice and water in the inner pot

   
4. 4

   Step 4: At the end of the 5-minute HIGH program, switch off Keep Warm and leave the control on Sealing for the initial 10-minute natural-release checkpoint. After that checkpoint, continue natural release until the float valve drops and the cooker is fully depressurized; do not manually vent the starchy rice. Open only as the model instructions permit.

   Initial natural-release checkpoint · 10 minUses cooked jasmine rice in the closed pressure cooker

5. 5

   Step 5: Only once fully depressurized, open the cooker and fluff the rice from step 4 with chopsticks or a rice paddle.

   Uses complete naturally released rice cooking phase

   
6. 6

   Step 6: Serve the finished jasmine rice from step 5 while hot as a side dish. The author batch serves four; portion sizes depend on the finished yield.

   Uses finished jasmine rice for serving

7. 7

   Step 7: Refrigerate remaining rice promptly in shallow covered containers, within 2 hours, at 4 °C (40 °F) or below. Use within 3–4 days and reheat leftovers until hot throughout, reaching 74 °C (165 °F).

   Uses remaining cooked jasmine rice