Rinse the rice quickly under cold water until the water runs clear. This keeps the grains from getting gummy. Trust me, no one wants gluey rice at the table.

Combine rinsed rice, water or broth, salt, and oil/butter in the Instant Pot. Give it a quick stir so the seasonings meet every grain.

Seal the lid and set the valve to sealing. Use Manual/Pressure Cook on high for 4 minutes. Yes, four minutes. It’s the magic number.

Let the pressure release naturally for 10 minutes, then quick-release the rest. Banana hands? No problem—the rice won’t vanish into thin air while you wait.

Fluff with a fork and taste. If it’s a tad firm, let it sit for a minute or two with the lid off to finish steaming.