Using the [Sauté] setting on your Instant Pot, cook the onion and celery in the butter for about 5 minutes. Add the dry rice and sauté for another 5 minutes to brown the rice.

Whisk the water, bouillon, salt and pepper together in a large bowl. I zap mine in the microwave for 60 seconds so the bouillon dissolves faster.

Add the bouillon mixture to the rice and vegetables and change the setting on your Instant Pot to [Multigrain]. Adjust the time to 28 minutes. Seal the lid and let it do its thing.

After the alarm beeps, manually release the pressure. Carefully open the lid and give the rice a quick stir before serving.