If you don't have heatproof gloves, make a sling from aluminium foil to lower the cake pan in and then out again when it's done. Place the cake pan on top with the rice (don't add the water yet).
Plug in and turn on your Instant Pot/multicooker.
Add 2 cups freshly boiled water in the bottom of inner pot.
Add the trivet.
Lower the cake pan with the rice in it down in to the inner pot and on top of the trivet.
Add the water to the rice.
Use a large spoon to make sure all the rice is under water. You can also shuffle the Instant Pot gently to do the same.
If using a sling, roll the sling arms down so that lid can be closed.
Tuck the slings in to the side.
Place and lock the lid/seal the vent.
Set the timer for 10 minutes at high pressure. Once the time is up, allow to naturally release pressure for 6 minutes before releasing the valve and carefully lifting the cake pan out.
Fluff the rice with a fork and then serve immediately. Store leftovers in the fridge for up to a day and reheat in the microwave.