Servings: Servings 4 people

1 cup rice (basmati white, jasmin white, basmati brown, short-grain brown, red, black, wild, wild blend, sushi) 1 cup rice (basmati white, jasmin white, basmati brown, short-grain brown, red, black, wild, wild blend, sushi)
 
1 cup water 1 cup water
 
1/2 tsp sea salt ½ tsp sea salt

Add all ingredients into the Instant Pot. You can double, triple or quadruple all ingredients in same amounts.
Make sure sealing ring is placed properly in lid, add lid, turn shut and turn knob to sealing position.
Cook on high pressure for amount of minutes instructed in the blog post above depending on type of rice.
Natural Pressure Release until pin drops (max. 18 minutes).
Remove all rice from pot immediately to stop from cooking. If needing to keep warm, leave rice in pot after natural pressure release without opening the lid so avoid steam being released and drying out the rice.

Prep Time 1 minute  Prep Time 1 minute
Cook Time 3 minutes  Cook Time 3 minutes
Total Time 20 minutes  Total Time 20 minutes
Recipe Notes  Recipe Notes
I'm using a US standard cup. 236ml in volume.  I'm using a US standard cup. 236ml in volume.
I do NOT rinse or wash my rice. It goes in the pot dry dry dry.  I do NOT rinse or wash my rice. It goes in the pot dry dry dry.
greenhealthycooking.com/instant-pot-rice/  greenhealthycooking.com/instant-pot-rice/