Instant Pot Brown Rice
Learn how to cook perfect Instant Pot Brown Rice every time. It comes out fluffy, firm but tender, not mushy and is completely hands off method.
Servings: 5 cups
Calories: 275kcal
Instructions
- In Instant Pot, add brown rice, water and a pinch of salt. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
- 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!
Notes
- 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.
- Types of brown rice: I have tested long grain, basmati, short grain brown rice and even the wild rice blend! All came out perfect with same cooking time.
- More or less rice: You can cook less or more rice with same 1:1 rice to water ratio and cooking time.
Nutrition
Serving: 1cup | Calories: 275kcal | Carbohydrates: 58g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 3g