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Add the rice, water, 1 teaspoon of the oil and ¼ teaspoon of salt to the Instant Pot and stir. Cover and cook on high pressure 3 minutes. When timer beeps, use a natural pressure release for 10 minutes.
After 10 minutes do a quick pressure release and fluff rice with a fork.
In a medium bowl, combine minced garlic, chopped cilantro, scallions, lime zest, and sea salt. Add to the rice and toss until thoroughly mixed.
Let cool for 1 minute, then add the remaining 1 teaspoon of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.