Step 1

Rinse rice once and strain. Add rice, water, salt and oil to Instant Pot. Stir. Close the lid. Set the valve to 'Sealing' position. Press Manual/Pressure Cook on high for 22 minutes for Jasmine, 23 minutes for Basmati.

Step 2

Wait for natural pressure release (NPR) for 5-10 minutes, after which release the remaining pressure manually by following the quick release instructions of your model. Open the lid after the pin drops. Fluff the rice gently using a fork.

Step 3

Rinse rice once and strain. Assemble the rinsed rice, water, salt and oil in an oven-safe bowl that fits easily in your Instant Pot.

Step 4

Depending on the size of your pot, add 1-2 cups of water in the inner pot. Place a trivet. Place rice bowl on top of that. Close the lid. Set the valve to 'Sealing' position. Press Manual/Pressure Cook on high for 22 minutes for Jasmine, 23 minutes for Basmati.

Step 5

Wait for natural pressure release (NPR) for 5-10 minutes, after which release the remaining pressure by manually by following the quick release instructions of your model. Open the lid after the pin drops. Fluff the rice gently using a fork.