2cups long-grain Jasmine riceor long-grain white rice
2cupswater or broth of your choice
½teaspoonkosher saltoptional
Instructions
Place the rice in a fine-mesh strainer and rinse the rice under running water for about 2 minutes.
Add the rinsed rice to the inner pot and pour in the liquid. Use a spoon or spatula to gently push the rice down into the liquid, so that it is fully submerged in the liquid.
Place the lid on the instant pot and be sure the venting knob is sealed. Set the cooking time by hitting manual or pressure cook and use the +/- buttons to set the cooking time to 3 minutes on High Pressure.
Once the cooking time has elapsed, allow the pressure to release naturally for at least 10-15 minutes. It is okay to leave the pressure cooker on the keep warm function.
After the pressure has been released remove the lid from the pressure cooker. Fluff the rice with a fork to separate the grains without breaking them apart.
Serve as desired.
Video
Notes
Storage: Cool the rice fully before placing it into a storage container. Store the rice in an airtight container and store it in the refrigerator for 3-4 days. Alternatively, place the rice into a freezer-safe container and store it in the freezer for up to 3 months.To reheat refrigerated or defrosted rice, place the rice in a heat-safe container. Sprinkle rice with 1-2 teaspoons of water. Reheat in the microwave, in 30-second intervals, stirring between each interval, until the rice is hot.Adjusting the amount of rice: Feel free to double this recipe, just be sure to not fill your Instant Pot more than ½ of the way full. To reduce the amount of rice, keep in mind that for an 8-quart Instant Pot, you need to use a minimum of 1-½ cups of dried rice. For a 3 or 6-quart Instant Pot, you need to use a minimum of 1 cup of dried rice.