Put dried rice into a fine mesh colander and rinse rice under cold water for a minute or two.
Pour the stock or water into the inner pot of the instant pot. Stir in salt.
Add the rice and gently push the rice down into the liquid.
Cook on HIGH pressure for 22 minutes for long grain brown rice, 24 minutes for short grain brown rice.
Once cook time has elapsed, let pressure release fully--this takes about 15-20 minutes, depending on how much rice you prepared.
Once the pressure is fully released, remove lid off pressure cooker and gently fluff rice with a fork.
This recipe can be doubled or cut in half. However, if using an 8 quart pressure cooker, I recommend cooking no less than 1.5 cups of rice, as the 8 quart pressure cooker needs at least 1.5 cups of liquid to reach and maintain pressure.
Never fill your instant pot more than ½ full when cooking rice.
You MUST rinse your rice before placing in your Instant Pot--this will help avoid burn warnings and rice that sticks to your inner pot.
It is always a 1:1 ratio of liquid to rice when cooking rice in the Instant Pot.
You can season your rice before or after cooking.
You can add in 1 tablespoon oil or butter if desired for added flavor.
For WHITE RICE: Use long-grain white rice and cook for 3 minutes on high pressure.