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In a medium saucepan, bring water or broth to a boil. Add rice, salt and olive oil and give a good stir. Once boiling, cover, lower heat to low, and keep it at a gentle simmer.
Simmer 35 minutes- and check for tenderness. (Timing will depend on the thickness of the grains which can vary.) Some grains will have burst open while some will have not. Test a grain that has not burst open- and if tender enough for your liking, then turn heat off. If not, simmer another 5-10 minutes until desired tenderness.
Drain over a fine mesh strainer for 5 minutes. It is ready to eat!
Rinse and drain wild rice.
Place in an Instant Pot with 1 ⅓ cups water or veggie broth (or chicken stock). Add salt, and olive oil.
Pressure cook on high for 30 minutes.
Naturally, release for 10 minutes. Fluff with fork.