• *Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*
• I use the cup that comes with the rice cooker, which is usually about 1/4 cup less than U.S. standard measuring cup. I use the same cup to measure rice and the liquid.
• Wash the rice with clean running water until the water is clear. Completely drain off the water with a strainer if necessary to make sure no water is collecting in between the rice grain. Set aside

Cooking with rice cooker:

• Preheat 1 Tbsp of cooking oil in a saute-pan. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again until fragrant, another minute
  
• Add rice grain, seasonings, and the ingredients you stir fried earlier to the inner pot of the rice cooker. Pour in the coconut milk and water and stir to mix everything.
  
• Turn on the rice setting on your rice cooker and let it cook until the cycle has finished. Wait 10 minutes before you open the lid and use the rice paddle to fluff the rice. You can discard the lemongrass stalks and other leaves
  
• 

Cooking with Instant pot:

• Press saute on Instant Pot. When it's "HOT", add 1 Tbsp of cooking oil and swirl it to coat the bottom of the pot. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Deglaze by pouring in water,coconut milk, water and seasonings. Make sure to scrape the bottom of the pot so nothing is stuck there. Turn off the saute mode
• Sprinkle in the rice. Use the spatula to gently push in the rice so it is covered by liquid. Close the lid. Press "Pressure Cooker". Set on "High Pressure" and use -/+ button to set the timer to 3 minutes. Turn the steam release valve to seal. You can also use the "rice" function. It takes about 12 minutes and usually it cooks on low pressure.
• When the rice is done cooking, wait 10 minutes and then release the pressure. Once the pressure valve is down all the way, uncover the lid and use the rice paddle to fluff the rice. You can discard the lemongrass stalks and other leaves

While the rice is cooking:

• Preheat 1 Tbsp of oil in a large non-stick skillet. Pan fry the dried anchovies until crispy. Remove into an absorbent paper towel. In the same skillet pan fry the basil until crispy

Cooking on stove-top:

• Preheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and water and stir again. Bring to a gentle boil and then lower the heat to simmer. Close the lid and cook for the next 20 minutes undisturbed.
• Remove from the heat after 20 minutes and wait for 10 minutes before opening the lid. After 10 minute, uncover the lid and fluff the rice with a fork. You can discard the lemongrass stalks and other leaves

Serving:

• You can pile the toppings you prepare on top of the rice and let everyone get their own rice or served the toppings on the side