For best results, rinse the rice in a strainer basket under the faucet, then add the rinsed rice to an oven-safe bowl that is 7-inches or less in diameter. (See notes below for bowl options.)
Add the cup of water and salt to the rice in the bowl, and give it a stir. Pour one additional cup of water into the bottom of the Instant Pot insert, then place a trivet on top of that. (I use the trivet that came with my Instant Pot.)
Place the bowl of rice on the trivet, then secure the lid to the Instant Pot. Move the steam release valve to Sealing, then press the "manual" or "pressure cook" button and set the time to 4 minutes at high pressure. (High pressure is the default setting for most machines.)
It will take 5 to 10 minutes for the Instant Pot to come to pressure, then the cook cycle will begin. When the cook cycle is complete, allow the pressure to naturally release for 10 minutes. The Instant Pot screen will read LO:10 when the natural release is complete. Move the steam release valve to Venting to release any remaining pressure in the pot.
Remove the lid and use oven mitts to remove the bowl of rice to a trivet on your counter. Use a fork to fluff the rice, then serve warm.