Rice cooks well in a pressure cooker, in fact rather than using overnight rice I quite often follow an adaptation of this video (https://youtu.be/vvYUYiEW1Uw) for a very quick fried rice:
- Cook white basmati rice in pressure cooker for 3 minutes at the ratio of 2 cups of rice to 2 cups of water. Let the pressure release naturally, which takes around 5 minutes. Decant the rice into a large bowl, preferably metal.
- Separate the rice gently with a fork while the grains are still steaming. Add 1 tbsp light soy sauce and stir through until all the grains are evenly coated. Repeat with 1 tbsp dark soy sauce and 1 tbsp of sesame oil.
- By this stage, the rice will have become separate and almost cool. Leave until totally cooled off and use as you would overnight rice.
I have tried this with an electric pressure cooker, and the results have been excellent. The rice grains are separate, and as it is very slightly undercooked, by the time it has been fried in the wok the consistency is perfect. The metal bowl helps in rapidly cooling the rice, but you could achieve the same result spreading the rice on a baking sheet.
I don't know what the times would be for a regular stovetop pressure cooker, you may have to experiment with that as the pressure differs between those and electric models. You might need to reduce the pressure time by 30 seconds or more, you know when you have it right as the rice is cooked through but doesn't stick to the bottom of the pan.
Note: It is essential to meet the minimum quantities as specified for your pressure cooker. My pressure cooker works OK with 4 US cups total volume.