Start by washing and rinsing rice in cold water in the instant pot insert. Wash and rinse the rice until the water is no longer cloudy, or at least 5 to 6 times. Once cleaned and all of the water is poured out, fill the instant pot insert with water. Fill until the rice is covered with water + a little more.
To measure using the hand method: Place your hand on top of the rice and measure by where the water hits your hand. When the water is covering your fingers and knuckles and hits just the top part of your hand, you are good. The more you use this method, the easier it will become.
Place into the instant pot and place the lid on and turn to lock. Turn on and set to the rice/grain setting and set for 12 minutes. Let the instant pot come to pressure and cook the rice and when it's finished, I normally let it do a natural release. If you're in a hurry, a manual release is fine too. Remove the lid, fluff the rice and enjoy!
To store: I store any leftover rice in an air tight container just on my countertop for 1-2 days only. Alternatively, you can refrigerate any leftover rice and store in an air tight container. To serve: you will need to add a little water and microwave your rice for 2 minutes. You only need to add water if the rice was stored in the fridge.