With your instant pot on saute mode, heat up the olive oil, then add in the Brazilian sofrito.
Saute a minute or two, until fragrant, then add in the rinsed rice to the pot.
Add in the salt, and stir to combine.
Add in the 2 1/4 cups of water, turn the pot off. Close the Instant Pot lid and turn the steam valve to the sealing position.
Set the Instant Pot to pressure cook (manual) at high pressure for 20 minutes.
When it beeps to let you know that the cook time has finished, let the pressure release naturally for 10 minutes.
After the 10 minute natural release, carefully turn the steam valve to the venting position and release the remaining pressure manually. When you can, carefully open the Instant Pot lid.
Fluff with a fork, and serve!