Add the olive oil to the Instant Pot, then turn it to saute mode. Once the oil is hot, add the onions and minced garlic. Cook the onions and garlic, while occasionally stirring for 4 minutes or until the onions are soft and clear. Turn the Instant Pot off.

Add the rice, water, salt, and pepper to the Instant Pot. Stir to combine the ingredients.

Put the lid on, secure it, and flip the valve to "sealed".

Select manual (or the rice function if you have it). Ensure “high pressure” has been selected. Set the timer for 3 minutes.

After it has completed cooking at high pressure for 3 minutes, it will automatically go to “low” and begin counting the time it is at “low”, this is the slow release method. When it reaches 7 minutes, quickly release the rest of the steam by using a potholder and carefully turn the valve to “venting”.

When all of the steam has been released and the pot has unlocked, carefully remove the lid. Fluff the rice with a fork. Stir in the dried parsley if you wish.

Serve immediately or portion it into usable portions for future use.