Instant Pot White Rice
Fluffy long grain rice from a 1:1 ratio and four minutes at pressure — the fully hands-off method.
Ingredients
Method
Rinse the rice in a fine sieve under cold water, drain well, and tip into the pot.
Add the water and salt, stir, and make sure no grains are stranded on the sides above the waterline.
Lock the lid and set the valve to sealing.
Pressure cook on high for 4 minutes — the pot takes about 10 minutes to pressurise first.
Leave it alone for a natural release of at least 15 minutes, then vent anything remaining.
Fluff with a fork and serve.
Notes
The 1:1 rice-to-water ratio is the point — pressure cooking loses almost no liquid.
The natural release finishes the cooking; venting early gives wet rice.
Per serving — Calories: 225 kcal · Carbs: 49 g · Protein: 4 g · Fat: 1 g · Sodium: 201 mg · Fiber: 1 g · Sugar: 1 g
Adapted from Kristine's Kitchen. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.