Rinse the rice: Place 2 cups of long-grain white rice in a fine-mesh sieve and rinse under cold running water until the water runs almost clear (about 30–60 seconds). Why: rinsing removes excess surface starch so the rice cooks into separate, fluffy grains instead of a gluey mass.

Prep aromatics: Peel and finely dice 1 small yellow onion (about 70 g) and mince 3 cloves of garlic. Why: small, even pieces ensure even cooking; mincing garlic releases essential oils that bloom during sautéing and provide deep flavor.

Sauté in the Instant Pot: Set the Instant Pot to Sauté (Normal) and add 2 tablespoons unsalted butter. Once melted and foaming, add the diced onion. Cook, stirring frequently, until the onion is translucent and just starting to soften (about 3–4 minutes). Add the minced garlic and cook 30–45 seconds more until fragrant. Why: sautéing the aromatics in butter develops sweetness and a nutty flavor base. Adding garlic only briefly prevents it from burning and turning bitter.

Add rice and toast briefly: Add the rinsed, drained rice to the pot and stir to coat the grains with butter and onions; cook for 60–90 seconds, stirring constantly. Why: toasting the rice lightly coats the grains in fat (which helps keep them separate), warms them through so they absorb water faster and gives a subtle nutty depth.

Add water and seasonings: Pour in 2 cups of cold water, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir once to distribute and scrape the bottom of the pot to lift any stuck bits (deglazing). Why: deglazing prevents 'burn' notices on the Instant Pot and ensures even heat distribution during pressure cooking.

Pressure cook: Secure the lid and set the valve to Sealing. Program the Instant Pot on High Pressure for 4 minutes. Why: 4 minutes at high pressure with long-grain white rice yields tender, separate grains when combined with a natural release.

Natural pressure release: When the 4-minute cook time ends, let the pot naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure (move valve to Venting). Why: a short natural release lets the rice finish steaming gently and prevents sudden collapse of grain structure; quick release afterward stops further overcooking.

Finish and fluff: Open the lid, add an optional 1 teaspoon extra butter or a drizzle of olive oil, then gently fluff the rice with a fork in large sweeping motions to separate the grains. Taste and adjust salt or pepper if needed. Why: finishing fat adds silkiness and shine; fluffing with a fork prevents crushing the grains and releases trapped steam so the rice holds its texture.

Rest briefly and serve: Transfer rice to a warm serving bowl or keep in the pot (lid off) for 2 minutes before serving. Sprinkle with chopped parsley if using. Why: a short rest stabilizes texture and makes plating easier; the herb adds a bright note and visual contrast.