Rinse the rice until the water becomes clear by straining it and washing with new water.
Strain the rice from the soaking water. Set the Instant pot to the sauté function for 4 minutes. Add the oil and spices.
Add the strained rice and stir with a wooden spoon so that the oil coats all of the grains.
Add the water and salt. Close the lid and set it to the sealing position. Set on high pressure for 6 minutes.
Naturally release the pressure for 10 minutes. (Leave the instant pot on for 10 minutes after the timer goes off).
Immediately release the rest of the pressure manually. Remove the lid and fluff the rice with a fork. Serve immediately or keep warm in the instant pot.
Notes
When a recipe says to "naturally release the pressure" this means - leave the instant pot on and wait. The instant pot will slowly release the pressure by itself.You must immediately release the pressure after 10 minutes otherwise your rice may end up overcooked.Recipe inspired by Amy + Jack Pressure Cooker Recipes and Piping hot Curry.