1 cup long-grain white rice
1-1/4 cups water
2 tablespoons vegetable oil, divided
1 bay leaf
1 teaspoon salt
1/4 cup chopped cilantro
Juice and zest of half a lime
1 tablespoon fresh lime juice
In the Instant Pot, combine the rice, water, 1 tablespoon of the oil, the bay leaf and salt.
Close the lid and turn the valve to the sealing position.
Choose high pressure and set the timer for 10 minutes.
When the cooking time is up, let the pressure release naturally for 5 minutes and quick release any remaining pressure.
In a medium mixing bowl, stir together the lime juice and zest, chopped cilantro and the remaining tablespoon of oil.
Add the cooked rice to the bowl and toss to combine. Serve hot.