Throw the water, rice, canola oil, bay leaves and salt in your instant pot, and stir lightly so you don’t break the bay leaves. Place the lid on the instant pot and lock in place.

Turn the steam release valve to “sealing.” Press the “Pressure Cook” button and set to 3 minutes on high pressure, (might be called “manual” button on some IP’s.)

Once the rice is done, let the instant pot naturally release for 10 minutes. (In my instant pot it will signal it is done by a series of beeps. Following those beeps it shows natural release time starting with L0:00. When it gets to L0:10 it has naturally released for 10 minutes.)

Following the 10 minutes, turn the steam release valve to vent to let the rest of the steam release from the instant pot, then remove the lid.

Remove the bay leaves.

Sprinkle in the lime juice, lemon juice and cilantro and gentry toss with a rice paddle or fork until well combined and fluffed up. (Be careful if you use a fork not to scrape the bottom of your pan.)

Garnish with a little extra cilantro if desired and serve it up!