Measure your rice, then rinse thoroughly under cold water in a fine-mesh sieve to remove surface starch — this prevents clumping and improves texture. Drain well. Use a 1:1 water-to-rice ratio (1 cup rice to 1 cup water). Applies to white rice: long grain, short grain, jasmine, and basmati. Note: brown, red, wild, and black rice need longer cook times and different ratios. Optionally add a pinch of salt and a drizzle of neutral oil. Prep takes about 5 minutes.

Add rinsed, drained rice and measured water to the Instant Pot insert. Stir in salt or oil if using. Lock the lid and turn the venting knob to SEALING — not venting. Select PRESSURE COOK or MANUAL on HIGH. Set cook time to 3 minutes (try 4 minutes if rice comes out slightly underdone). The pot will take several minutes to pressurize before the timer starts — that's normal. When the beep sounds, do not open or vent immediately. Let the pot naturally release pressure for 10–15 minutes — leave it completely alone. After 10–15 minutes, carefully turn the knob to VENTING to release remaining pressure. Wait for the float valve to drop fully, then open the lid away from you to avoid steam.

Open the lid and fluff the rice with a fork, lifting from the bottom to separate grains and release steam. Rice should look light and fluffy with no water pooling. If slightly wet, replace the lid loosely and rest 2–3 minutes — residual heat will finish it. Avoid aggressive stirring to prevent gumminess. Serve immediately or use in bowls, stir-fries, or meal prep. Don't skip natural pressure release — quick-releasing causes sticky, uneven rice. Always confirm the knob is on SEALING before cooking.