Add rice to a fine meshed strainer. Rinse and wash under cool running water until it runs clear, scrubbing the rice in between your fingers several times, about 1 minute. Shake to drain excess liquid.
In a 6-quart Instant Pot add rice, water, and salt.
Make sure that the release valve is in the "Sealing" position.
Place the lid on the Instant Pot, turn and lock.
Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 3 minutes using the "+" or "-" buttons. It will take about 7 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cooking time is complete, press the “Keep Warm/Cancel” button.
Allow the pressure to naturally-release for 10 minutes.
Carefully twist the steam-release handle on the lid to "Venting" position.
Carefully remove the lid, opening the top away from you as steam will be released from the pot.
Gently fluff the rice with a fork. Serve the rice hot.
Serving Size: 1/2 cup
Recipe Yield: 2 to 3 cups depending on type
For even softer grains of white rice add 1 ¼ cups of water.
This recipe was designed for long grain white rice, extra long grain, basmati or jasmine.
Cook short grain and medium grain white rice like sushi or calrose rice, use 1 1/4 cups of water. Cook for 5 minutes on high pressure and natural release for 10 minutes.