Take 5-7 sprigs of cilantro. Fold them into themselves to make a clump and chop finely. (Stems and leaves)*
Add the rice, water, two wedges of lime, 2 tablespoons of chopped cilantro, spices, and water** to the instant pot. Stir ingredients.
Seal the lid and pressure valve. Cook at the rice setting or on high for 12 minutes.
Squeeze the juice from the remaining lime and fluff the rice with a fork.
Serve with lime wedges and chopped cilantro as a garnish.
* a lot of the flavor is in the stems
**Remember that for parboiled rice, it’s a 1:1 ratio of water and rice.