Close the lid and make sure the valve is set to “sealing”.
Set the Instant Pot to Manual/Pressure Cook for 5 minutes for white rice, or 15 minutes for brown rice. (NOTE:It took about 8 minutes for my IP to come to pressure.)
Once the time is up, allow the pressure to release naturally for 10 minutes for white rice or 15 minutes for brown rice, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
Fluff the rice with a wooden spoon, or fork.
Store the cooled rice in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
Note 1: Measure the rice using a standard measuring cups for baking, not with a cup that came with Instant Pot. 1 cup of rice should weigh 200gr/7oz.Note 2: This recipe has been tested in my favorite Instant Pot DUO 6qt.