Saw a few threads discussing the use of an Instant Pot to cook sushi rice. The ratio that is recommended in most discussions is a 1:1 ratio of rice to water. For sushi rice, the recipe is to take 2 cup of rinsed rice and add 2 cups of water to the Instant Pot. Cover and pressure cook the rice for 12 minutes with the Rice program on low pressure.
What method do people use to release the pressure? Natural release throughout the entire process? Quick release right away at the end of the cook? Both methods (NPR for 10 minutes then QR the rest)? For sticky rice such as sushi rice, I would think that natural release would produce the best texture. Quick release is faster, but the claim is that the rice will still come out proper if you properly rinsed the rice prior to cooking.
What method do people use to release the pressure? Natural release throughout the entire process? Quick release right away at the end of the cook? Both methods (NPR for 10 minutes then QR the rest)? For sticky rice such as sushi rice, I would think that natural release would produce the best texture. Quick release is faster, but the claim is that the rice will still come out proper if you properly rinsed the rice prior to cooking.