Stir together the broth, lime zest and salt in the inner pot of the Instant Pot.
Add in the wet, rinsed rice and gently push rice down into stock to submerge. DO NOT STIR RICE.
Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed.
For Brown Rice, cook on high pressure for 22 minutes. For White Rice, cook on high pressure for 3 minutes.
Once the cooking time has elapsed, let the pressure release naturally.
Once the pressure has released fully, open the instant pot and add in the chopped cilantro and fresh lime juice. Fluff with a fork to incorporate.
Feel free to use chicken or vegetable broth, pineapple juice, or water for Cilantro Lime Rice.If using stock that is not low sodium, omit salt and add at end of cooking if needed. Leftover rice can be stored in the refrigerator for 3 days or frozen for up to 3 months. It is best to zest the lime before juicing.