Step 1

Rinse your rice. Place rice in a nut milk bag or in a fine mesh strainer and rinse until water runs clear, about 1-2 minutes.

Step 2

Add all your ingredients. Add your white rice, water, and salt, and any other flavor additions depending on what variety you are making in your instant pot. Stir well to combine.

Step 3

Pressure cook your rice. Close the instant pot lid and set the valve to seal. Place on the manual setting on high pressure and set to 3 minutes. Once done, let the pressure naturally release for 8-10* minutes. Manually release the remaining pressure.

Step 4

Enjoy! Fluff rice with a fork and enjoy.

Step 5

Rinse your rice. Place rice in a nut milk bag or in a fine mesh strainer and rinse until water runs clear, about 1-2 minutes.

Step 6

Steep your saffron. Add saffron threads to a small bowl and break up with the back of a spoon (I just used the back of my 1/2 teaspoon). Heat up 1/4 water in a separate bowl in the microwave for 1 minute. Pour hot water over saffron threads and let steep for 10 minutes.

Step 7

Add all your ingredients. Add your white rice, saffron water, remaining 3/4 cup water, and salt to your instant pot. Stir well to combine.

Step 8

Pressure cook your rice. Close the instant pot lid and set the valve to seal. Place on the manual setting on high pressure and set to 3 minutes. Once done, let the pressure naturally release for 8-10* minutes. Manually release the remaining pressure.

Step 9

Enjoy! Fluff rice with a fork and enjoy.