Rinse the Rice: Place the 400g of glutinous rice in a large bowl. Cover with cold water, swish it around with your hands, and carefully pour off the cloudy water. Repeat this process 4-5 times, until the water is mostly clear.

Soak the Rice: After the final rinse, drain the rice thoroughly. Cover it with 475ml of fresh cold water and let it soak for at least 30 minutes, or up to 4 hours. This step is essential for an even cook.

Prepare the Pot: Once soaked, drain the rice completely using a fine-mesh sieve. Shake it well to remove as much water as possible. Pour the 240ml of fresh cooking water into the inner pot of your Instant Pot and place the metal trivet inside.

Add the Rice: Place the drained rice into any heatproof dish that fits inside your Instant Pot on top of the trivet (a metal or glass bowl, or a cake tin works well). Sprinkle the ½ tsp of salt over the rice. Do not stir.

Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to 'Sealing'. Select the 'Pressure Cook' (or 'Manual') setting and set the timer for 8 minutes on High Pressure.

Natural Release: Once the 8 minutes are up, let the pressure release naturally for 10 minutes. The screen will show "L0:10" when it's done. I find this resting period is crucial for the final texture.

Vent and Serve: After 10 minutes of natural release, carefully move the valve to 'Venting' to release any remaining steam. Once the pin drops, open the lid. Carefully lift out the dish of rice. Use a rice paddle or fork to gently fluff the rice and serve it warm.