Ingredients:

  • 2 cups instant pot white rice (400g)
  • 2 cups water or chicken broth (480ml)
  • 1 tbsp unsalted butter (14g)
  • ½ tsp fine sea salt (3g)

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cool running water for 2–3 minutes until the water runs clear.
  2. Add the rinsed rice, water (or broth), butter, and salt to the inner pot. Stir once to ensure the butter is distributed. Lock the lid and set the valve to 'Sealing.' Select Manual/Pressure Cook on High Pressure and set for 3 minutes.
  3. When the timer beeps, allow the pot to sit for a 10-minute Natural Pressure Release. After 10 minutes, flip the valve to 'Venting' to release any remaining steam. Open the lid and gently fluff the grains with a fork.