The recipe is written 1 for 1, but this can be doubled, tripled even quadrupled. Just double all the ingredients. Don't put the rice in the IP and then add water and let it soak. Once you add the water, you need to turn it on immediately.

First step will be to soak the rice to get as much of the starch off as we can and it softens it a bit. Use a strainer that rice won't fall through. Over the sink, have the faucet flow or spray into that strainer full of rice into a mixing bowl. As it fills up, keep emptying it. You want to keep rinsing until the water is mostly no longer white and is clear.

Once you've rinsed the rice, pour it into the IP. If you are doing 2 cups, you'll do 2 cups of rice and 2 cups of water. Do the rice first. Then do the salt. Pour the water in as soon as you're ready to close the IP and begin cooking. You MUST use a normal one cup (250ml) or larger measuring cup for the water, not the "cup" that comes with the IP. That cup is too small (180ml). This recipe has to be done exactly as posted. If you alter the ratio or times you may end up with soggy rice, or crunchy rice.

Once you put the lid on the IP, make sure the vent knob is set in the sealing position and then Pressure Cook on high for 3 minutes. On my IP that is just "manual" and I have to turn the time all the way down to 3. From there just let it be. It should build up the pressure to 3. Then count down to zero. From there you need it to naturally release for 10 minutes.

After 10 minutes, carefully nudge the venting knob to the side to release any leftover steam/pressure and it should be ready to be opened. Fluff the rice and it should be ready to serve. If you have a little water left over but it's the right texture you can just scoop it out avoiding the water. If it's crunchy, add less then a cup of water and do the pressure to a minute Since this is Jasmine Rice it's considered sticky rice, so it's normal to stick a bit, but it should not be crunchy.