Cooking Rice In Instant Pot

If you had never washed your rice, and suddenly you start washing, with frost-bitten fingers, and the family gets used to the different results, then they'd always want it the new way. If they already like the way the rice is, it is best to let it be.
If it is before 6 AM one must let sleeping dogs lie.

 

This link would advice Rihana to soak the rice in cold water for about 15 minutes, stir it with a wooden ladle, decant the water off, and then put it in the rice cooker or iPot. The rice:water ratio needs to be adjusted to account for the length of time the rice was soaking, and taking in water. I like a few drops of oil in the water so that the cooked rice grains dont stick to each other. Didn't the vah-chef advise people to add a few drops of oil in one of his videos ?
Cooking

Rinsing the rice. This is another issue that causes quite a bit of debate. Almost all serious consumers of rice rinse the rice thoroughly before cooking. There are good reasons to do so. Cooking instructions in the U.S. instruct you not to rinse the rice. By law, rice for the consumer in the U.S. has been fortified with powdered vitamins that are removed when rinsed. If you want the vitamins (which are not necessary with a well balanced diet), then do not rinse. If you want the best quality cooked rice, then rinsing helps. The difference is subtle, but a real rice consumer can tell the difference. Sage V Foods did exhaustive studies on washing rice before putting in equipment to wash rice before grinding it into flour for the Japanese market. It seemed like such a waste of money and effort to wash and dry rice prior to grinding into flour. But we learned that some bran (with free fatty acids) and other contaminants do remain on even the best milled rice and the flavor is cleaner when the rice is washed. The whiteness improves and much of the loose surface starch is removed. The rice will be cleaner and less sticky when cooked. (This is preferred even for sticky type rice.) And of course, the flavors of the vitamins are removed.

Soaking the rice. Soaking the rice reduces the cooking time of the rice and improves the final cooked texture. Rice is not done until the center is cooked. Moisture does not transfer easily through rice. It take about 15 minutes in boiling water to get water and heat to the center of the kernel. So the outside of the kernel has been cooked for 15 minutes while the center has been cooked only a minute or so. The more the outside of the kernel cooks, the more starch leaches out and the mushier it gets. Soaking white rice for about an hour before cooking allows moisture to get to the center of the kernel. During cooking, the heat will transfer quicker to the center and the rice will be done in six to eight minutes causing less damage to the outside of the kernel.

For basmati rice, transferring cooked rice to stop it getting cooked further (and mushier) is important: Perfect Basmati Rice Cooking Method | VegWeb.com, The World's Largest Collection of Vegetarian Recipes