Rinse the rice using a strainer till the water runs clear.
Add water to the inner pot.
Drain the rice and add it to the inner pot. Mix well.
Close the lid and set the steam valve to sealing.
Pressure cook for 6 minutes for al dente rice (perfect for fried rice) and 8 minutes for a softer texture. If you want to make mushy rice for curd rice, cook for 10 minutes.
When the cooking cycle is complete, wait 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape. Wait for a minute or two and then fluff the rice gently with a fork and it is ready to serve.
Brown Sona Masoori Rice
Follow the same process as above just cook for 22 minutes.
Pot in Pot Cooking
You can cook sona masoori rice along with dal. Place a trivet over the dal.
Place the bowl with rice and water over the trivet.
Pressure cook the dal and rice for 10 minutes. When the cooking cycle is complete, wait 10 minutes before moving the valve to 'venting' to release pressure.
Carefully remove the rice using tongs. Wait for a minute or two and then fluff the rice gently with a fork and it is ready to serve.
Notes
I used a standard measuring cup for the recipe, not the rice cup that came with Instant Pot.
If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Reheating leftover rice - Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to 'venting' to release pressure immediately.
If you are making sona masoori rice pot-in-pot, pressure cook on high for 10 minutes and release pressure after 10 minutes.
Tips for perfect sona masoori rice
Wash / Soak the rice Rinse the rice in a few changes of cold water to remove dirt and extra starch (makes it easier to digest).
Let the rice rest - Once cooked, let the rice rest - this allows the steam to redistribute, and all the layers of the rice are evenly cooked. That is why it is important to wait for 10 minutes before releasing pressure.
Variations
Saute the rice in a tablespoon of ghee and add about 1/4th teaspoon of salt to make it more flavorful.