2 cups long grain white rice
2 cups water
½ teaspoon Kosher salt (optional)
Place rice in a fine mesh strainer and rinse under cool water. Drain rice and transfer to Instant Pot.
Add water to the pot, and salt, if desired. Stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position.
Use the Pressure Cook or Manual function to cook at high pressure for 4 minutes. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
Carefully turn the steam release valve to the venting position to quick release any remaining pressure. When the pin drops down, open the Instant Pot lid.
Fluff rice with a fork and serve.
You can substitute low sodium chicken broth or vegetable broth for the water. If using broth, omit the salt.
You can double this recipe in a 6 quart Instant Pot. The cook time will remain the same.