Rinse out Jasmine rice in a fine-mesh sieve and drain.
Place rice and water in Instant Pot inner pot. Stir to combine.
Close the lid and pressure cook on High Pressure for 4 minutes.
Once pressure cooking is complete, do a 10-minute natural release (i.e. let the rice stay in Keep Warm mode for 10 minutes after cooking is complete. Release remaining steam to depressurize Instant Pot), or allow pressure to release naturally. Open the lid. [Read More: The Different Pressure Release Methods]
Open Instant Pot and fluff rice with a fork before serving.
To adjust the quantities, keep the rice to water ratio of 1:1.25.
Be sure to use the same cup for measuring both rice and water.
See the blog post for more detailed recipe #tips. You don’t want to miss any!
* Do not overfill your pot with rice, i.e. past 1/2 mark.