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Place uncooked white Jasmine rice in a fine-mesh strainer. Rinse with cold water until the water runs clear, then drain well.
*Rinsing helps remove extra starch and keeps the rice from getting foamy and messy. It also helps the rice absorb the water better, making it fluffy.
Add the rinsed rice to the inner insert of a 3-quart Instant Pot.
Add 2 cups of water, lemon juice, oil, and salt, and stir gently.
Close the lid of the instant pot. Set the valve to the sealing position. (If using the rice button let it naturally release for 10 minutes then release any steam. Take the pot out of the Instant Pot to prevent burning and sticking)
Press PRESSURE COOK and set the timer to 4 minutes at high pressure.
*Instant pot will take some time (8-10 minutes) to build the steam, and then it will start the cooking process.
Once the cooking time is complete, let the steam release on its own for 10 minutes.
Release the remaining steam by moving the valve to the venting position.
Once the steam is released, open the lid and fluff the rice gently using a fork. Serve hot.