Measure the rice correctly. Rinse the rice in the fine mesh strainer till water runs clear and no longer white and milky. It might help to massage rice slightly with your hands to speed up the process. Shake well to remove the excess water.
Place jasmine rice in the instant pot, add broth or water, add salt, stir once. Seal the lid, make sure the valve is turned to a seal position. Set the setting to high pressure for 4 minutes. It will take about 10 minutes for pressure to build, allow to release naturally for 10 minutes. Release the remaining pressure, turn the Instant pot off.
Open the pot, fluff with the fork. Add butter and fresh herbs if desired and serve.
Measure the rice and liquids right to make sure the ratio works. 1 to 1 ratio helps to avoid mushy rice. One cup of dry rice, 3 cups of cooked rice, two cups of dry rice make 6 cups of cooked rice.Always rinse rice; this way, you remove starch and avoid foamy rice in the Instant pot later.When sealing the pot, make sure the valve is turned to the seal position.Don't overcook the rice; avoid letting it sit in the instant pot longer.If you are doubling the recipe, the cooking time and technique will stay the same.The rice is naturally bright white but will change color if you add seasoning and broth.Store in the airtight container in the refrigerator for up to 5 days