Rinse the rice using a strainer till the water runs clear.
Soak the rice in twice the amount of water for 30 minutes. You can skip this step if you are in a rush.
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 3 minutes under high pressure.
When the cooking cycle is complete, wait for 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.
I have used a standard measuring cup for the recipe and 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.
Do not use the 'Rice' smart program. It doesn't work well for Basmati rice.
If you are making Basmati rice pot-in-pot, pressure cook on high for 6 minutes and release pressure after 10 minutes.
Pick the right brand - Royal Basmati Rice is the one I recommend and have been using for more than a decade. There are other brands available but stick to the Indian or Pakistani ones to get the authentic varieties.
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). If time permits, soak the rice. Soaking elongates the grains and makes it less brittle.
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.
Add ghee (optional step) - After the rice is done, add a tablespoon of ghee to it. Once it melts fluff the rice with a fork. Adding ghee amplifies the nutty flavor of Basmati rice and makes it even more fragrant. The end result is a restaurant-style buttery Basmati rice that doesn't dry out at all.
Saute the rice in a tablespoon of ghee and add about 1/4th teaspoon salt to make it more flavorful.
Add star anise, cloves, and cardamom along with the water.