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.

打开盖子并用叉子疏松米，从底部向上提起以分散米粒并释放蒸汽。米应该看起来轻、蓬松，没有水积聚。如果略微湿润，松散地重新放上盖子，静置2-3分钟——残余热将完成它。避免激进搅拌以防止胶状。立即上菜或在碗、炒菜或膳食准备中使用。不要跳过自然压力释放——快速释放导致粘稠、不均的米。在烹饪前始终确认旋钮在密封。