Details, exactly to your point here:
https://instantpoteats.com/how-to-cook-rice-instant-pot/

But it’s too simple. Get the cheapest rice cooker you can. Target or the thrift store (got a great one for $6) two parts water to one part washed rice. Turn the switch on, and wait till it’s done.

I got one a little bigger, so it has a steamer basket.

Gave my daughter the instant pot.

as well as manual methods (where one doesn't use the rice button but rather just sets the cook time and adds the rice and water as the recipe calls for, and hit PressureCook, Start, Warm button off.

As for brown rice which is mostly what I have, there's no Rice program button recipe.

I'm still hung up about my manual saying to always use a minimum of 1.5 cups of water (no matter what mode, no matter how little food....)

required to function properly.

It looks like 1:1 rice and water, manual operation, 20 minutes total. Hope it works for you.

https://www.pressurecookrecipes.com/instant-pot-brown-rice/

https://minimalistbaker.com/instant-pot-brown-rice-perfect-every-time/

To me, a timer is just as simple as a button!

I read on one of the program buttons somewhere, and I assume it's true of the other program buttons, is that the program varies the preheat time and the temperature and pressure during the course of doing what it does. That's why I want to try it out.

That goes in my microwave. 10 minutes. Water almost double the rice volume. Works great.

For basmati rice, I do 3 minutes on hi, give it 5 mins after it finishes then pressure release.

For 1 cup of rice, I add about 2 cups of water (I like moist rice).

Works every time. Just fluff the rice and eat.

Other rices like brown rice would take longer. but the internet has times.

For WHITE rice (I use a mix of jasmine and basmati):

Rice to water ratio: 1:1
High pressure cook time: 4 minutes, leave warming button ON
Cool down naturally to when the button drops, about 14 more minutes.

Perfect rice every time.

YMMV, I'm at high altitude. But I don't know that it makes much difference in the I-pot.

helpfully,
Bright

The only downfall is the minimum. Since you have to use a 1 to1 ratio and your minimum liquid in the pot is 1.5 cups, you can't cook less than 1.5 cups of rice without it sticking to the bottom of the pot

I've used the rice button with different quantities, and it always turns out fabulously.
The only thing you can't do is let it sit in the pot on warm after it's done because it will dry out.

Give it a try! As long as you use the one to one ratio with the rice button, you should be good to go.

I've only used it for white rice.

Comes out well.

1 cup rice
2 cups water

I don’t have a rice button, so I use the fish button. I leave it in the pot on warm until the pressure releases naturally.

Just google: 'cooking rice in the Instant pot youtube'

I have a Zojurushi rice cooker that I've had for many years so I don't use my Instant Pot for that. But I do use it continually to make yogurt and for soups/stews and hard-boiled eggs (best way ever)

Don't give up yet...

in a short amount of time. (Where "manually" means not using the rice or any other program button, but rather just setting a time and Pressure Cook and hitting start).

What I'm looking for is ones that use the Rice program button. It's a matter of curiosity. Why do they have these program buttons when they don't have adequate explanations on how to use them, sigh.

In the meantime I'm doing brown rice manually. 15 minutes of cook time plus 5 minutes of sitting while pressure is released naturally followed by quick release.

I'm doing 1.25 cups water and 1.25 cups rice (despite my manual's admonition to use a minimum of 1.5 cups of water to pressure cook anything)

https://www.pressurecookrecipes.com/instant-pot-brown-rice/

(which is timed ONLY for white rice) and how to modify for other types of rice. She says the ratio must be 1:1 regardless of rice type, but the timing changes.

Worth a look, I think.
https://www.platingsandpairings.com/cook-perfect-rice-instant-pot/

I said I don't want to be referred to one that doesn't discuss the program buttons. I want to be referred to anything anywhere that does discuss the program buttons. End edit.

I did brown rice manually (i.e. not using any program button). 15 minutes of cook time plus 5 minutes of sitting while pressure is released naturally followed by quick release.

I did 1.25 cups water and 1.25 cups rice (despite my manual's admonition to use a minimum of 1.5 cups of water to pressure cook anything)

https://www.pressurecookrecipes.com/instant-pot-brown-rice/

Next time I might increase the water a bit to 1.5 cups.

I'm enjoying my Mom's pork fried rice recipe. I used the rice for that. Very good but a lot of work -- her recipe specifies sauteeing the "greens" (cabbage + celery), then remove from skillet and sautee the pork, then remove from skillet and sautee the onions, then remove from skillet and sautee the mushrooms.

Then put it all together in a skillet and heat it up good,

then mix in the rice and heat the mixture if necessary.

I can see now why I haven't made that it decades besides being really good.

has been from Pinterest. Fwiw, I’ve used 1 cup white rice with 1 cup water and it’s turned out fine.

IP "mini" but Target had a 6 quart for half price. About $20 less than the mini. I love a good deal. I have two stovetop pressure cookers one big one and one "medium" size one. I like to make soup for the week and the pressure cooker makes it quick and easy.
I'll see what trouble I can get into with the IP..Looks like there are TONS. of recipes out there for me to play with.
BTW I cook rice on the stove top like pasta. Lots of water, a bit of salt and cook till al dente or just a touch chewy. I just keep checking. When it reaches the al dente stage, pour off the water, cover and let sit for about 10 min. Comes out good for my taste. What I like is that it does not stress you out getting the water to rice ratio perfect. I cook brown rice most of the time and the technique also works for most grains.
Ancient grains always come out very chewy for me no matter what I do. Farro Kamut Elkhorn sorgum are my fav. I've just gotten into hulled Barley b/c it has a low glycemic number and does not spike your blood sugar as bad as others. YMMV works for me.
m

a few times. I try to wash off all the external starch which makes it clump together like glue. I fill a big bowl, fill with water and put the rice in. I rub it between my hands to add friction to the wash cycle. When the water comes out reasonably clear in the pot it goes.
m

One says if you pre-rinse, instead of using one cup of water to one cup of rice, reduce the water by 3 tablespoons. That's 3/16 of a cup (0.1875) by my math.

I've used all of these and they never fail me.

https://www.pressurecookrecipes.com/instant-pot-rice/#recipe

https://www.pressurecookrecipes.com/instant-pot-brown-rice/

https://www.pressurecookrecipes.com/instant-pot-brown-basmati-rice/

Details in #15 above
https://www.democraticunderground.com/1157134606#post15