I do pot-in-pot with 1:1 ratio of water to brown rice. We have a number of small stainless steel bowls that we set on top of the wire trivet (don't forget a small amount of water in the main pot too). I cook for ~15 minutes for most brown rice and then let the instant pot sit undisturbed for another 10-15 minutes while the pressure naturally releases, and the rice has a chance to take up any unabsorbed water.

White rice is the same deal, though I usually go a few minutes less (~12 minutes). I like to add a very small amount of some sort of oil to the inner pot with the rice.

1-to-1 ratio of dry rice to water, by volume. I typically make 3-4 cups (dry) at one time.

Multigrain setting on the Instant Pot, shortest cook time. I believe it is 20 minutes at full pressure. I do not know if the multigrain setting is on every Instant Pot.

20-30 minutes of natural steam release once the pressure cooking is complete.

Turns out soft and minimally sticky every time. Perfect for my palate. I was eating it with just butter and soy sauce for a while.