Measure out the dried rice and place it into a fine mesh colander. Rinse under cold water for 1-2 minutes and shake to remove excess liquid.
Pour the stock or water into the inner pot of the instant pot and stir in the salt if using. Add the rinsed rice to the inner pot and gently push the rice down so that it is fully submerged into the liquid.
Place the lid on the Instant Pot and be sure the vent knob is sealed. Set the cooking time for 22 minutes on HIGH Pressure for long-grain brown rice, 24 minutes for short-grain brown rice, and 3 minutes for long-grain white 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 the lid off the pressure cooker and gently fluff the rice with a fork.
Changing the Quantity: 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. And remember to never fill your instant pot more than ½ full when cooking rice.Liquid to Rice Ratio: It is always a 1:1 ratio of liquid to rice when cooking rice in the Instant Pot.Seasoning: Feel free to add in your own dried seasonings or 1 tablespoon of butter before or after cooking the rice. If adding butter prior to pressure cooking, be sure to place the butter on top of the dried rice, so that it does not cause a burn notice. Storage: Let the rice cool quickly on a sheet pan before storing it in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer. To reheat, place the rice into a heat-safe bowl, along with a couple of tablespoons of water, and microwave in 30-second intervals until heated.