To a strainer large enough to hold the rice with enough room to swish it around, add the rice. Place the strainer with the rice into a bowl larger than the strainer. Run tepid water over the rice while swishing the rice around and scraping it against the strainer. When the bowl fills, empty and repeat the process five more times for a total of six times, or until the water in the bowl is clear.

Lift the rice from the bowl and allow to drain. A few dribbles are fine, but no streams of water. Add to the instant pot. Add a tablespoon of oil for a cup or two of dry rice, a little more if cooking a larger amount. Add salt, a teaspoon per cup or to taste. Add an equal amount of tepid water (neither warm or cool) stir once only.

Add the lid and seal, press the rice function. When the rice is finished, allow to go to keep warm for five minutes and five minutes only. Open the lid, releasing any remaining pressure if necessary. Remove the liner with the rice from the pot and fluff with a large fork.