Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear (about 60–90 seconds). This removes excess starch and prevents clumping.

Add ingredients to the pot. Transfer rinsed rice to the Instant Pot. Add water, salt, and oil or butter if using. Gently level the rice with a spatula. Don’t stir.

Set the cook cycle. Close the lid, set the valve to Sealing, and cook on High Pressure for 3 minutes for jasmine or basmati, or 4 minutes for standard long-grain white rice.

Natural release for 10 minutes. When the cook time ends, let the pressure release naturally for 10 minutes. This resting time is key for even texture. Then turn the valve to Venting to release any remaining steam.

Fluff and rest. Open the lid, tilt it away from you, and fluff the rice gently with a fork. Close the lid (or place it back on loosely) and let it sit on Warm for 5 minutes. This final rest lets moisture redistribute.

Serve. Taste and adjust salt if needed. Keep on Warm for up to 1 hour, or cool for storage.