Add rice, water, olive oil, and salt to Instant Pot. Stir so that water covers rice.
1 ¼ cups water, 1 cup long grain white rice, 1 tablespoon olive oil, ½ teaspoon kosher salt
Close the lid, and make sure valve is set to "sealing." Press the "Rice" button and toggle to low pressure for 12 minutes. After the cook time is up, allow a natural pressure release for 6 minutes.
After 6 minutes, open the valve to release remaining pressure. Remove the lid.
Use a fork to fluff the rice and serve. Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of rice. Actual calories will vary.*For more information and tips, please refer to the post.