How many risings for bread?
You should still use two rises if that's what the recipe calls for.  The main differences are that instant yeast does not require proofing, and you can use a bit less of it because more of the yeast is viable.

The full article is behind a paywall here (https://www.cookscountry.com/how_tos/6140-yeast-101), but here's a short excerpt summarizing the substitution (instant and rapid-rise yeast are the same thing):


  Active dry yeast must be activated (or proofed) in warm liquid before
  using; rapid-rise yeast can be added directly to the dough and does
  not require proofing, but the test kitchen has found that doing so
  does help to speed up its rise. Rapid-rise and active dry yeast may be
  substituted for each other if you follow this formula: 1 teaspoon
  active dry yeast equals ¾ teaspoon rapid-rise yeast.


And, though you refer to active dry yeast as "proper," I find I get better and more consistent results with rapid-rise yeast.  And a pound of it is really inexpensive at my local grocery store, too.  It keeps for months in the freezer.