1. Add the olive oil to the instant pot. Set the instant pot to the sauté setting and “normal” heat setting and allow pan to heat up. The oil will become fragrant when the oil is getting hot.2. Add the chopped onion and sauté until it becomes translucent. When the onions are cooked until translucent add the white rice and toast the rice for a few minutes, stirring so that the rice doesn’t burn.3. After toasting the rice for a few minutes (don’t skip the toasting step!) add the bay leaves, water and salt.4. Place the cover and turn to seal. Make sure that the top is on properly, the machine will make a chime noise to indicate closure.5. Set the instant pot to “pressure cook” on the “high” setting for 3 minutes. The pressure cooker won’t start the 3 minute count down until the internal temperature and pressure has fully built up to the appropriate heat. Once the machine is ready it will automatically switch from “On” to a timed countdown. 6. When the machine beeps indicating it has finished pressure cooking allow for natural release about 10-15 minutes. You can check to see if the pressure has naturally dissipated by tapping the steam release button and gaging how much pressure is left.