Ingredients
2 cups jasmine rice, rinsed (see Jeff’s Tips)
2 cups water (or, for more flavor, a broth of your choice – chicken or garlic preferred)
4 tablespoons (1/2 stick) salted butter OR ¼ cup extra virgin olive oil (NOTE: you can also add half of each)
½ - 1 tablespoon garlic salt (see Jeff’s Tips)
1 1/2 teaspoons turmeric
Directions
1
Add all the ingredients to the Instant Pot and stir. Secure the lid, move the valve to the
2
sealing position, and hit Manual or Pressure Cook on High Pressure for 3 minutes. When done, allow a 10-minute natural release followed by a quick release.
3
Remove the lid, fluff with a fork and serve.