Instant Pot Brown Rice
Learn how to make the easiest Instant Pot brown rice. It’s fluffy, tender, and perfect every time!
I love using the Instant Pot to make brown rice because, honestly, the stovetop method can be a bit too finicky for me. The timing, the water ratios, and trying to avoid sticking or burning—it’s just not my thing.
John, on the other hand, is a pro at cooking rice on the stove. He has it down to a science, but I’ll stick to my trusty Instant Pot for a stress-free, foolproof approach.
Cooking rice in the Instant Pot simplifies the process, delivering consistent results without the guesswork of a stovetop. The pressure cooker locks in steam and keeps the temperatures exactly the same, ensuring even cooking.
We love to serve this rice with our crock pot beef stew, maple brown sugar glazed ham, vegetarian burrito bowls, and balsamic pork tenderloin.
Tips for Success
- Water to Rice Ratios: For fluffy, tender grains, stick to the recommended ratio of 1.25:1 (1 ¼ cups of liquid for every 1 cup of rice).
- Experiment with Flavors: Add extra flavor like minced garlic, a pinch of cumin, or diced onion.
- Turn Off “Keep Warm”: Make sure to turn off the Keep Warm function while the Instant Pot naturally releases pressure. Otherwise, the rice will stay hot and dry out before you get a chance to serve it.
- Swap the Water: Use vegetable broth or chicken broth in place of some of the water to add more flavor to your Instant Pot rice recipe. If you decide to use broth, consider omitting the added salt.
Should You Rinse the Rice Before Cooking?
I don’t rinse my rice, but many people do to remove excess starch and any particles that might be on the grains. If you decide to rinse the rice, make sure to drain it thoroughly.
It’s important to keep the water-to-rice ratio accurate, and rinsing can throw this off. To ensure you’re using the correct amounts, weigh the rice after rinsing to adjust the liquid ratio accordingly.
Storage and Reheating Tips
- Storage: Transfer leftover rice to an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.
- Reheating: Add a splash of water when reheating in the microwave or on the stovetop to restore moisture.
For meal prep, portion cooked brown rice into freezer-safe containers or ziplock bags for easy grab-and-go servings.
Ingredients
- 2 ½ cups water
- 2 cups long grain brown rice, not instant rice (use long-grain jasmine or basmati)
- ½ teaspoon salt, optional
Instructions
- Add Ingredients: Pour the water, rice, and salt (if using) into the stainless-steel liner of the Instant Pot. Stir to ensure all the rice is evenly submerged in the liquid.2 ½ cups water2 cups long grain brown rice½ teaspoon salt
- Set the Instant Pot: Make sure the seal is properly seated in the lid, close the lid, and set the valve to the sealing position. Press the Manual (Pressure Cook) button and adjust to low pressure for 22 minutes.
- Natural Release: Once the cooking time is complete, turn off the Keep Warm function and allow the Instant Pot to release pressure naturally for at least 10 minutes. Afterward, carefully open the valve to release any remaining pressure.
- Fluff and Serve: Remove the lid and fluff the rice with a fork. Serve hot as a side dish, or pair it with your favorite proteins and vegetables.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of rice. Actual calories will vary.
- We use an Instant Pot 6-quart Duo Plus for this recipe, which is an older model pressure cooker. If you’re using a different brand, model, or size, you may need to adjust the cooking time and liquid amounts slightly for the best results.
- Since we’re a household of 2, I’d normally use 1 ¼ cups of liquid for every 1 cup of rice. That gives us plenty of rice for a meal plus leftovers. The recipe is written to have double that amount for larger families.
- Should you rinse the rice? I don’t and have included 2 paragraphs covering this topic in the post above the recipe card.
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
Pressure cook high or low??
Good Morning Meg, thank you for your question. The rice is cooked on high pressure. I added additional information to the recipe card to clarify the issue. Have a great day.