Wash the sona masoori rice thoroughly under running water until the water runs clear, then drain completely. Place the rice in the Instant Pot’s main inner pot and pour in the water, maintaining a 2:1 water-to-rice ratio, which equates to 4 cups of water for 2 cups of rice. Secure the Instant Pot lid, ensuring the sealing ring is properly fitted, and set the steam release valve to the sealing position. Cook on high pressure for 4 minutes. Allow the pressure to release naturally until the float valve drops on its own before opening the lid.

For smaller quantities, use the pot-in-pot method: pour 1 cup water into the Instant Pot’s main inner pot and position the steel trivet inside. In a separate small steel bowl, combine 1 cup of washed, drained rice with 2 cups fresh water. Set this bowl on the trivet, optionally covering it with a steel lid. Seal the Instant Pot lid, adjust the steam release valve to sealing, and pressure cook on high for 6 minutes. Let the pressure release naturally until the float valve descends fully before uncovering.