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["Remove lid from a 6-quart Instant Pot(R). Press [Saute]; use [Adjust] to select ""Normal"" mode. When the word ""Hot"" appears, add rice to inner pot. Cook, stirring constantly, 3 minutes or until lightly toasted. Add 1 1/2 cups water and the oil. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).", "Spoon rice from cooker into 4 bowls.", "Add milk and next 3 ingredients (through salt) to cooker. Press [Saute]; use [Adjust] to select ""Less"" mode. Cook, stirring constantly, 2 minutes or until thoroughly heated. Turn cooker off; stir in vanilla.", "Divide rice among 4 bowls. Top rice with milk mixture. Sprinkle with berries and lemon rind.", "Note: For creamier rice, stir milk and next 3 ingredients into cooked rice in cooker. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Venting"" position. Press [Slow Cook], and use [Adjust] to select ""Less"" mode. Press [-] or [+] to choose 30 minutes cook time. Turn cooker off. Cool slightly and stir in vanilla. Spoon into bowls, and top with berries and lemon rind."]
