In the inner pot, combine rice, salt, water and oil.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 18 minutes.
When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to venting. When the float valve drops down, remove the lid. The rice should be tender. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.)
Fluff rice with a fork. Serve immediately.
The key to perfect rice is letting the pot stand, covered, for the recommended time before releasing the pressure. Not only does this continue gently cooking the rice, but it also prevents rice and steam from clogging the steam release valve, which might happen if the pressure is released too early.VARIATIONSPot-in-Pot: To cook a complete meal or another ingredient, such as vegetables in foil, at the same time, add 1 cup (250 mL) hot water to the inner pot and place a steam rack in the pot. In step 1, combine rice, salt, water and oil in a 4-cup (1 L) heatproof dish. Place the dish on the rack. Continue with step 2.Brown Rice with Almonds and Green Onions: Stir in 4 teaspoon (20 mL) slivered almonds and 1 sliced green onion in step 1. In place of the water, use ready-to-use reduced-sodium chicken or vegetable broth, Low-Sodium Chicken Stock or Low-Sodium Vegetable Stock and omit the salt.