Instant Pot Brown Rice Recipe
Servings: 6 people
Calories: 229kcal
Learn how to cook Instant Pot Brown Rice in under 45 minutes (2 minutes of active cooking time). Cooking brown rice in an Instant pot cooks the rice perfectly every single time and cuts short the cooking time half. No soaking, no babysitting the pot, no mushy, uncooked, or burnt rice anymore!
Print Recipe
Ingredients
- 2 cups brown rice any variety is fine
- 2 and ½ cup water
- 1 teaspoon salt
Instructions
- Rinse brown rice with water 2-3 times (to remove excess starch) and drain the excess water. Rinsing the rice also makes it fluffier.
- Add the rinsed rice to the instant pot.
- Add water and salt and stir gently.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 22 minutes at high pressure. Instant pot will take some time to build the pressure and start the timer.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot and fluff the rice gently using a fork.
- Serve the brown rice or transfer it to an airtight container and store it in the refrigerator for up to a week or the freezer for 3 months.
Notes
You can add a teaspoon of oil while cooking the rice to make the grains fluffier. When making it for everyday use, I try to avoid it.
Make sure to rinse the rice before cooking. It makes the rice softer and fluffier. Be sure to drain it well and ensure the water-to-rice ratio is accurate.
Cooking rice in an instant pot requires much less water than cooking it over the stovetop or in a rice cooker. So stick to the measurements.
To make the rice more flavorful, swap water with vegetable or chicken broth.
Toasting the rice in little olive oil or butter makes it nuttier. Saute the rice in butter or olive oil for 5 minutes before adding the liquid and then close the lid. The rice will have an earthier and nuttier flavor.
Do not leave cooked rice at room temperature for long. Refrigerate it as soon as it cools down.
I made 2 cups of rice in my 6 qt instant pot. You can double or triple the recipe if you have a bigger size pot. The cooking time will remain the same.
You can make this rice with vegetables, greens like spinach or kale, or with chicken and spice it up with your favorite spice powders.
Nutrition
Calories: 229kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 395mg | Potassium: 170mg | Fiber: 2g | Calcium: 24mg | Iron: 1mg