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Quickly and easily make fluffy instant pot brown rice in under 40 minutes. With step-by-step instructions, it’s no fail!
We love to make Crock Pot Rice, but to save time whip up instant pot brown rice! Either is a perfect pairing to your favorite Asian dinner recipes.
We Love Rice!
Brown rice and white rice come from the same grain. Remove the bran, germ, and aleurone layer it turns it into more polished white rice.
Due to the more natural state of the brown rice, it takes longer to cook. When cooking on the stove top brown rice needs about 45 minutes. Utilizing the instant pot will reduce the cooking time by about 10 minutes.
Why we love this recipe:
- Simple. These step-by-step instructions for cooking brown rice in an instant pot are SO simple!
- Delicious. Every piece of rice in the instant pot is perfectly textured without any extra worry.
- Dinner perfect. It’s great for weeknight meals whether you use it as a side or an accompaniment to your main dishes!
Just a Couple of Ingredients!
- olive oil – or vegetable oil
- brown rice – This recipe works well with any type of brown rice: long-grain brown rice, short-grain brown rice, brown jasmine rice, and brown basmati rice. Do not use white rice or instant brown rice.
- Water – Replace the water with an equal amount of chicken or vegetable broth. If using broth omit the extra salt.
- salt
How to Cook Brown Rice in Instant Pot
- PREP. Add olive oil to Instant Pot and heat using the sauté function.
- COOK. Add rice to the pot and stir to coat with oil. Cook 3-4 minutes.
- Add water and salt, place cover on Instant Pot, and cook at high pressure for 22 minutes. Allow steam to release automatically for 5-10 minutes, then manually release.
- SERVE. Fluff the rice with a fork and serve.
Instant Pot Tips
If you’re new to using an instant pot, these tips may help with the fluffiest rice.
- Rice button. This is for white rice only. When making brown rice you will need to manually set the timer.
- How much. Using at least 2 cups of rice works best in a 6-quart pot. If you have a smaller instant pot, use less rice.
- Fluffy rice. Allow the pressure valve to naturally release. This gives even more time for the rice to absorb all the water and produce soft fluffy rice. If you manually release the pressure the rice may be on the mushy side.
Recipe Tips
- Rinsing the rice through a fine mesh strainer prior to cooking can help remove excess starch and any impurities such as dust or even tiny bugs. Drain the water completely from the rice.
- Water ratio. For every 1 cup of dry brown rice use 1¼ cup of water.
- Serving size. When cooked, 1 cup of dry rice will expand into 2 cups. The total amount of cooked rice this recipe produces is about 4 cups. Plan ½ cup as a side, and 1 cup for a main dish.
- Add flavor. Add a savory element and sprinkle in some garlic salt or add in minced garlic.
- Serving suggestions. Use this brown rice as a side or mix it in with casseroles, burritos, stir-fries, and more. Pair it with Porcupine Meatballs, Hawaiian Haystacks, Crock Pot Mongolian Beef, Burrito Bowl, or Chinese Lemon Chicken.
Storing Tips
- STORE. Place the cooled rice in an airtight container and store it in the refrigerator for up to 5 days.
- FREEZE. Place the cooled rice in a large Ziploc or portion it out in smaller bags before placing them together in a larger freezer Ziploc for up to 3 months.
- To reheat. Place the desired amount of rice in a microwave-safe bowl and add 1 tablespoon of water for every cup of rice. Cover it tightly with a loose lid or plastic wrap and microwave in 30-second increments, stirring in between, until the rice is warm.
For More Rice Recipes:
Instant Pot Brown Rice Recipe
Quickly and easily make fluffy instant pot brown rice in under 40 minutes. With step-by-step instructions, it's no fail!
Ingredients
- 2 teaspoons olive oil
- 2 cups brown rice
- 2½ cups water
- 1 teaspoon salt
Instructions
- Add olive oil to Instant Pot and heat using the sauté function.
- Add rice to the pot and stir to coat with oil. Cook 3-4 minutes.
- Add water and salt, place cover on Instant Pot, and cook at high pressure for 22 minutes.
- Allow steam to release automatically for 5-10 minutes, then manually release.
- Fluff the rice with a fork and serve.
Notes
STORE. Place the cooled rice in an airtight container and store it in the refrigerator for up to 5 days.
FREEZE. Place the cooled rice in a large Ziploc or portion it out in smaller bags before placing them together in a larger freezer Ziploc for up to 3 months.
REHEAT. Place the desired amount of rice in a microwave-safe bowl and add 1 tablespoon of water for every cup of rice. Cover it tightly with a loose lid or plastic wrap and microwave in 30-second increments, stirring in between, until the rice is warm.
Nutrition
Serving: 1g, Calories: 126kcal, Carbohydrates: 22g, Protein: 3g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 594mg, Potassium: 42mg, Fiber: 2g, Sugar: 0.3g, Calcium: 15mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
