Measure 3 cups ( use the plastic cup that came with the IP) of rice into a fine-mesh strainer and rinse with water. Keep rinsing until the water runs clear. Add the rice to the Instant Pot. Be sure there are no stray rice grains on the top edge of the pot.
Measure 3 cups (IP plastic cup) of vegetable or chicken broth and pour the broth over the rice in the IP.
Close the lid and lock it down. Select Pressure Cooker, and then adjust the + and - buttons to set for 4 minutes of cooking time. Be sure the vent is closed.
While the rice is cooking, toast the almonds.
Pour the sliced almonds into a small heavy skillet and set the heat to medium heat.
As the skillet heats up, shake the pan to stir the almonds. Cook for 1 - 2 minutes until the almonds are golden brown and fragrant.
Remove the pan from the heat. Remove nuts from the pan to cool.
When the cooking time is up, turn off the Instant Pot. Allow the pot to sit for 10 minutes while the pressure in the pot releases naturally, using 10 Minute Natural Pressure Release **
Turn the vent to release any remaining steam and open the lid.
Fluff the rice with a fork, then stir in butter, spices, parsley and almonds. Serve warm.