Instant Pot Brown Rice or the best tutorial how to cook not mushy any type of brown rice in your pressure cooker.
Author:Olena of ifoodreal.com
Prep Time:1 minute
Cook Time:15 minutes
Total Time:16 minutes
Yield:5 cups 1x
2 cups brown rice, rinsed and drained*
2 cups water
Pinch of salt
In Instant Pot, add brown rice, water and a pinch of salt.
Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
After 20 minutes, Instant Pot will beep and display will say OFF. And now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve.
Pressure Release for 6 quart Instant Pot: Do Natural Release by allowing pressure come down on its own for perfectly cooked rice. Do not do Quick Release by turning pressure valve to Venting position. Rice won’t be cooked.
Pressure Release for 8 quart Instant Pot: Do Natural Release by allowing pressure come down on its own for soft rice. If you like a bit crunchy with a bite rice do Quick Release after 10 minutes of Natural Release.
Open the lid and fluff rice with a fork. That’s it!
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
*I have tested long grain, basmati and short grain brown rice. All came out perfect with same cooking time.
You can cook less or more rice with same 1:1 rice to water ratio and cooking time.
★ Did you make this recipe? Please give it a star rating in the comments.