Ingredients:

  • 1 cup (200g) long-grain white rice (like Basmati or Jasmine)
  • 1 cup (240ml) water or broth (chicken/vegetable)
  • 1 tablespoon (15g) unsalted butter or olive oil (optional)
  • ½ teaspoon (3g) salt (adjust to taste)

Instructions:

  1. Rinse the rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch.
  2. In the Instant Pot, add the rinsed rice, water or broth, optional butter or oil, and salt.
  3. Close the lid, ensuring the steam release valve is sealed.
  4. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 4 minutes for white rice or 22 minutes for brown rice.
  5. Once cooking is complete, allow the pressure to naturally release for about 10 minutes, then switch to quick release to let out any remaining steam.
  6. Open the lid and fluff the rice gently with a fork.
  7. Serve immediately or keep warm until ready.