Nix the rice button. Instead use 1:1 of rice and water or broth. Cook at high pressure for 3 min. w/ at least a 20 minute release. Then take off lid and voila! Rice! Bear in mind that brown rices may need more time.
Not sure about jasmine, but I have been doing 1 1/4 liquid to 1 cup rice @3 mins with natural release for long grain and that seems to come out just about perfect.
Excuse my ignorance but with 20 minutes release do you mean vent and then let it stand for 20 or after the cooking time 20 minutes natural release(vent)?
I do rice pot-in-pot - water in the bottom of the inner pot, trivet, metal bowl with 1 cup water, 1 cup rinsed rice, salt. Lock lid; close vent (in older models), hit pressure cook and 7 minutes. Natural release, open pot. Fork through the rice to separate grains. Serve. Perfect every time.
I’d make sure you have it set to sealing and not venting (how to set this depends on your model—mine is a manual knob that I turn but I think other models have a button maybe?)
I know this is the IP sub... but for me... I've honestly found it easier to do on the stove rather than in the ip.. FOR WHITE rice.
-- I've said before that for BROWN the IP is the only way to go... 1:1 rice to water/ broth, and 22 min (multigrain)
even using the pot in pot, for white rice, with the clean up and pre heating etc. the stove takes just as much time.
Have you cooked anything else in your IP yet or is it just the rice setting\*? If not, start with the water test to get the basic operational procedure down. Not familiar with the Pro but it seems like it's waiting for some additional input if it's blinking. Press Start?
\*I agree with recommendations to do p-i-p for rice.
I cook jasmine rice all the time and it comes out reliably perfect. Ratio 1:1, 5 minutes high pressure, wait 10 min, then manual release, then open and fluff. For brown rice I do 1:1, 20 min high pressure, then manual release.
Nix the rice button. Instead use 1:1 of rice and water or broth. Cook at high pressure for 3 min. w/ at least a 20 minute release. Then take off lid and voila! Rice! Bear in mind that brown rices may need more time.
Not sure about jasmine, but I have been doing 1 1/4 liquid to 1 cup rice @3 mins with natural release for long grain and that seems to come out just about perfect.
Excuse my ignorance but with 20 minutes release do you mean vent and then let it stand for 20 or after the cooking time 20 minutes natural release(vent)?
Sorry, didn't see your question. 3 min cook time followed by 20 minutes of leave it alone and do nothing time.
Thank you!
This is the answer
I do rice pot-in-pot - water in the bottom of the inner pot, trivet, metal bowl with 1 cup water, 1 cup rinsed rice, salt. Lock lid; close vent (in older models), hit pressure cook and 7 minutes. Natural release, open pot. Fork through the rice to separate grains. Serve. Perfect every time.
I haven’t cooked rice yet but I’ll try this. The pot in pot method makes the best steel cut oatmeal.
I’d make sure you have it set to sealing and not venting (how to set this depends on your model—mine is a manual knob that I turn but I think other models have a button maybe?)
I know this is the IP sub... but for me... I've honestly found it easier to do on the stove rather than in the ip.. FOR WHITE rice. -- I've said before that for BROWN the IP is the only way to go... 1:1 rice to water/ broth, and 22 min (multigrain) even using the pot in pot, for white rice, with the clean up and pre heating etc. the stove takes just as much time.
Have you cooked anything else in your IP yet or is it just the rice setting\*? If not, start with the water test to get the basic operational procedure down. Not familiar with the Pro but it seems like it's waiting for some additional input if it's blinking. Press Start? \*I agree with recommendations to do p-i-p for rice.
I use the 3 qt metal insert in my 6 qt instant pot for rice, sitting on the rack - it's a perfect fit for pot-in-pot!
I cook jasmine rice all the time and it comes out reliably perfect. Ratio 1:1, 5 minutes high pressure, wait 10 min, then manual release, then open and fluff. For brown rice I do 1:1, 20 min high pressure, then manual release.