Add rice, chicken broth, and salt to the pressure cooker pot and stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 24 minutes.
When cooking is complete, use a full natural release, or if in a hurry, release pressure after it rests for 10 minutes, then release any remaining pressure
Fluff the rice with a fork. Serve immediately.
Notes
Freeze any extra rice in resealable freezer bags. I love having it on hand for quick rice bowl dinners and fried rice
Cook rice in broth for extra flavor
Rinse rice for a more separated grain, DO NOT rinse for a stickier rice
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