Add water and rinsed rice to the Instant Pot. Pressure cook on high for 20 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
Once the timer goes off, press the quick release (or if not in a hurry, allow to naturally release for 10 minutes, then release any remaining pressure). Carefully remove lid once steam has fully escaped.
Enjoy immediately. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
*For long-grain brown rice, allow a 10 minute natural release for best results. *Nutrition information is a rough estimate.