Place the rice in a fine-mesh strainer and rinse for 2-3 minutes until the water runs clear.
Once rinsed, transfer it to the insert of the instant pot along with the water, butter and salt.
Lock the lid on, set the valve to sealing and set the cooker to high pressure/manual for 3 minutes.
It will take about 7 minutes to pressurize before the 3 minutes will start counting down.
Once cooked, let it naturally release for 10 minutes. Then do a quick release of the remaining pressure.
Once the pin drops, remove the lid and fluff the rice with a fork before serving.
Notes
You can easily double or triple this recipe. However, you do not need to adjust the cooking times. I know, it sounds crazy, but don’t turn up the cooking time or you’ll have gross rice. I used a 6-quart pot. However, none of the steps should change if your pot is smaller or bigger than mine.I do not suggest using minute rice for this recipe. I use long grain white rice and it cooks up beautifully.