Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear.
In the insert of the Instant Pot, add rice, water (or broth), and optional salt and olive oil. Stir.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”.
Press Manual>High Pressure>17 minutes. It will take ~6 minutes to get up to pressure.
When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Press the keep warm/off button until the Instant Pot turns off.
Allow it to sit for 5 minutes and then flip the switch to "venting" to remove any remaining pressure.
Carefully open the lid and fluff the rice with a fork or rice scoop.
Stovetop Brown Jasmine Rice: combine all ingredients in a saucepan. Bring mixture to a boil, reduce to low and cook for 45 minutes with the lid on.Remove from heat and let sit for 10 minutes with the lid on. Then fluff with a fork.
Each cup of uncooked rice will make 3 cups of cooked rice.
Instant Pot Brown Jasmine Rice
Amount Per Serving (0.5 cup)
Calories 114Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Brown Jasmine Rice - https://www.sustainablecooks.com/instant-pot-brown-jasmine-rice/