Rinse the rice in a mesh sieve under cool water until it runs clear, running your fingers through the rice. Drain well.
Combine the black rice and water in the stainless steel insert of the Instant Pot.
Close the lid of the pressure cooker. Set the valve to “sealing” and start the pressure cooker on “High” for 17 minutes. Once completed, let the pressure naturally release for another 10 minutes before quick-releasing the remaining pressure. Carefully open the lid.
Using a fork, fluff the rice. Scoop out and serve or store for later.
I’ve tested this recipe on both my Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results. However, you may need to tweak how long you cook the black rice based on the size, model, and brand of your pressure cooker.Use good-quality black rice.Unless you prefer, there's no need to soak the black rice beforehand if you're using the Instant Pot.Be sure to rinse and drain the rice well before adding it to the Instant Pot.Measure the quantity of rice and water carefully. Be sure to use the correct rice to water ratio, as described in the recipe.For added flavor, use 1/4 teaspoon salt or replace the water with vegetable broth.Allow the rice to naturally release pressure for 10 minutes, allowing it to finish cooking.