Instructions

• Select Sauté on the Instant Pot and add 2 tablespoons unsalted butter. Melt the butter, stirring once or twice, until it is fully melted but not browned.
• Pour in 1 1/4 cups low-sodium chicken broth. Add 1 cup rinsed long-grain white rice and spread the rice evenly across the liquid. Sprinkle 1 teaspoon dried parsley evenly over the rice.
• Press Cancel to stop Sauté. Secure the lid and set the steam release valve to Sealing. Select High Pressure (Manual/Pressure Cook) and set the cook time to 6 minutes.
• When the cooking cycle ends, allow the Instant Pot to naturally release pressure for 10 minutes without touching the valve.
• After 10 minutes, carefully move the steam release valve to Venting to quickly release any remaining pressure. Wait until the float valve drops before opening the lid.
• Open the lid away from your face, fluff the rice gently with a fork, and serve.