Measure 1 cup of black rice and rinse it thoroughly under cold water until the water runs clear. Drain the excess water using a fine mesh strainer. This rinsing and draining helps remove debris, pollutants, and excess starch and prevents the rice from becoming too sticky.

Transfer the rinsed black rice to the Instant Pot.

Add 1 ½ cups of water or low-sodium vegetable broth.

Close the lid of the Instant Pot and set the valve to the sealing position.

Cook on high pressure using the "Manual" or "Pressure Cook" setting for 17 minutes for a flakier texture and 20 to 22 minutes for a softer, more mushy texture.

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for at least 10 minutes. This means leaving it undisturbed after cooking instead of manually releasing the pressure immediately.

After 10 minutes of natural pressure release, carefully switch the valve to "Venting" for a quick release of any remaining pressure. Alternatively, let the rice naturally release completely until you're ready to eat it, or add it to another recipe (we've let it sit for an hour or more). 

Once the pressure drops and the float valve (metal pin) goes down, carefully open the lid. Condensation will form on the top of the lid. Be careful not to let too much water drip down into the rice. 

Use a fork to fluff the black rice gently.

In a medium pot, bring the water or low-sodium vegetable broth to a boil.

Add the rinsed black rice to the boiling water.

Reduce the heat to low, cover with a lid, and simmer for 30-35 minutes, or until the rice is tender and all the water is absorbed.

Remove from heat and let it sit, covered, for 5-10 minutes before fluffing with a fork.