Instant Pot Brown Rice Recipe
Cooking brown rice in an Instant Pot is a game-changer, delivering perfectly tender grains with minimal effort. Say goodbye to inconsistent stovetop methods and enjoy a foolproof way to prepare this versatile staple.
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Servings: 4
Calories: 215kcal
Ingredients
- 2 ½ cups water
- ¼ teaspoon kosher salt
- 2 cups long-grain or short-grain brown rice* brown jasmine and brown basmati rice are also suitable; avoid white rice or instant rice, as they will become mushy
Instructions
- In the Instant Pot’s inner pot, combine the brown rice, water, and salt. If you prefer less starchy grains, rinse the rice in a fine-mesh strainer before adding it. However, skipping the rinse will result in a slightly stickier texture.
- Secure the lid and set the Instant Pot to HIGH pressure (manual mode) for 22 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes, or until the safety pin drops on its own.
- Carefully remove the lid, being mindful of any remaining steam. Use a fork to fluff the rice, separating the grains gently. Serve immediately and enjoy.
Notes
- Optimal Cooking Quantity: In a 6-quart Instant Pot, 2 cups of rice cook the most evenly. However, using as little as 1 cup still yields decent results. To make a smaller batch, simply divide the recipe in half.
- Storage: Keep cooked rice in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Reheating: Warm leftovers on the stovetop over medium-low heat or use the microwave for a quick and convenient option.
- Freezing: Spread the rice on a baking sheet and freeze until solid. Once frozen, transfer it to an airtight, freezer-safe container and store for up to 3 months. When ready to use, thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 215kcal
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