Rinse the long-grain white rice under cold running water in a fine-mesh sieve until the water runs clear. This usually takes 1-2 minutes and helps prevent sticky rice. Drain well.

Press the "Sauté" button on your Instant Pot and add the olive oil (or butter). Once hot, add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to brown it. Press "Cancel" to turn off the Sauté function.

Add the rinsed and drained rice to the Instant Pot. Pour in the vegetable broth (or water) and add the salt. Stir gently to combine everything, making sure no rice is stuck to the bottom. Do NOT stir excessively after adding the liquid, as this can activate starch and lead to gummy rice.

Secure the lid on the Instant Pot, ensuring the sealing ring is properly in place. Turn the steam release handle to the "Sealing" position. Select "Pressure Cook" (or "Manual") on High Pressure for 5 minutes.

Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by turning the steam release handle to the "Venting" position. Be cautious of the steam.

Once the float valve drops, carefully remove the lid. Add the finely chopped cilantro, fresh lime juice, and optional lime zest to the cooked rice.

Gently fluff the rice with a fork or rice paddle, mixing the cilantro and lime throughout. Taste and adjust salt if necessary. Serve warm and enjoy!