In a fine-mesh sieve, rinse the rice under running water for 1 full minute.
Put all the ingredients in the Instant Pot and stir.
Secure the lid and turn the knob to “sealing.”
Cook on high pressure and release the pressure using the quick release. (If you are using Jasmine rice for this recipe, we cook for 4 minutes with an 8-10 minute natural pressure release. For white rice or Basmati, we recommend 4 minutes with a quick pressure release. If you like your white rice (not Jasmine) to be firmer, cook for 2 minutes, quick pressure release).
Fluff the rice with a large fork and serve warm.
Notes
Use a fork to fluff the rice, spatulas make the rice gummy.