Rinse the rice: place 1 1/2 cups basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 30–45 seconds). This removes excess surface starch so the cooked rice grains stay separate rather than gluey.

Soak (optional but recommended): if you have 10–20 minutes, soak the rinsed rice in cold water for 10 minutes, then drain thoroughly. Soaking shortens cooking time, encourages elongation of basmati grains, and yields a lighter texture.

Prep the aromatics: thinly slice 1 medium onion and mince or finely grate 3 garlic cloves. Uniform slicing/grating ensures even caramelization and prevents any large raw garlic bits.

Sauté the onion and garlic in the Instant Pot using the Sauté function: melt 2 tablespoons unsalted butter in the inner pot until it foams, then add the sliced onion. Sauté, stirring often, for 7–9 minutes until a deep translucent-golden color and edges begin to brown. This step creates Maillard reactions (caramelization) that add sweet, savory depth — the foundation of restaurant-quality flavor. Add the garlic in the last 60 seconds and stir to release its aroma; garlic burns quickly so add it toward the end to avoid bitterness.

Deglaze the pot: pour in 1/4 cup of the water from the 1 1/2 cups (or a splash more) and use a wooden spoon to scrape up any browned bits from the bottom. Deglazing prevents a burn notice on the Instant Pot and folds those concentrated flavors back into the dish.

Combine rice and seasonings: add the drained rice to the pot, sprinkle 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then gently fold everything together to coat the rice in butter and distribute onion and garlic evenly. Coating the rice in fat before cooking helps the grains remain distinct and glossy.

Add water and level: pour the remaining water (to total 1 1/2 cups) over the rice. Give the pot a gentle shake or use a spatula to level the rice surface (don’t stir vigorously). Leveling helps ensure even pressure cooking and consistent texture across the pot.

Pressure-cook: lock the lid, set the valve to Sealing, and pressure-cook on High for 4 minutes. Basmati is delicate; a short high-pressure cook with a natural release yields fully tender yet separate grains. The Instant Pot needs time to come to pressure (about 8–10 minutes), which also helps steam the rice gently before the timed cook begins.

Natural release: allow a natural pressure release for 10 minutes after the cook time ends (do not quick-release immediately). This gradual release keeps steam in the pot and allows the grains to finish cooking and firm up gently, preventing broken, sticky rice.

Open and fluff: after 10 minutes natural release, carefully move the valve to Venting to release any remaining pressure, open the lid away from you, and use a fork to gently fluff the rice. Fluffing separates grains and lets excess steam escape so the rice isn’t soggy. Taste and adjust seasoning if needed.

Finish and serve: transfer to a warmed serving bowl and, if desired, sprinkle 1 tablespoon chopped parsley and another light grind of black pepper. Serve hot as a side to grilled proteins, dals, curries, or roasted vegetables.