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Learn how to cook brown rice quickly and easily in the Instant Pot. This pressure cooker brown rice recipe guarantees perfect results every single time, in a fraction of the time compared to the stovetop.
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I much prefer to eat brown rice over white, but when I need dinner on the table in a hurry, it isn’t always the quickest option. That is until I realized you can cook it in less time in the trusty Instant pot.
But cooking rice in the Instant pot can be tricky. You need to consider the type of rice, the water to rice ratio, and the cooking time. read my tips and notes below for the best brown rice in the instant pot.
This method makes it so easy and effortless to cook the perfect rice and it takes all of the guesswork out. Serve up this perfect and tasty pressure cooked rice with your favorite main dishes for a healthy and nutritious meal.
Be sure to check out my Instant Pot Spanish Rice and Instant Pot Chicken and Rice too!
Why you will love this recipe!
- Quick and easy: It takes minutes to prep the rice and then you just let the Instant Pot do it’s thing.
- Make ahead: Make up a big batch of pressure cooker brown rice to enjoy throughout the week for easy meals.
- Healthier: As a Certified Nutritionist, I am happy to share that brown rice is more nutritious than white. It’s higher in fiber and other nutrients and isn’t enriched with other ingredients.
Ingredients for Instant Pot brown rice
- Rice: This recipe works well with medium and long grain brown rice like basmati rice.
- Water: The ratio of water to rice is 3:2. The rice absorbs all of the water, so it’s ready to serve straight out of the pot.
- Salt: A little salt is used to season the rice. I much more prefer it with the salt, but you can make it without.
How to make brown rice in Instant Pot
- Rinse rice and drain well.
- Add rinsed rice and 3 cups water to the Instant Pot and pressure cook on high for 20 minutes, and naturally release pressure for 10 minutes, then quickly release the remaining pressure by turning the valve.
- Carefully open the lid and fluff rice with a fork.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Rinse the rice under cold running water before adding to the Instant Pot. This helps to remove starch so that the grains don’t clump together.
- Naturally release rather than quick release the pressure. This will ensure that your rice is fully cooked through.
- If making ahead of time, let the rice cool fully before storing or freezing.
What do you serve it with?
This Instant Pot brown rice recipe is great to serve as a side dish with curries, chicken, seafood, and stews. Try it with:
Recipe FAQs
Instant Pot brown basmati rice is great for healthy meal prep. Once cooked, let the rice cool before storing it in an airtight container in the fridge. It will keep well for up to 4 days. You can quickly reheat the rice on the stovetop with a tablespoon or two of water, or in the microwave, again with a little water, for 3 minutes on full power. Take care to only reheat cooked rice once.
Yes! Rice is totally freezer-friendly. Just let it cool before storing it in ziplock bags or airtight containers and freeze, it will keep well for up to 6 months. Frozen rice can either be thawed overnight in the fridge before reheating or, you can reheat right from frozen, just on a couple of additional minutes to the cooking time to make sure that it is piping hot.
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Instant Pot Brown Rice
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Ingredients
- 2 cup brown basmati rice
- 3 cups water
- ½ teaspoon salt
Instructions
- Rinse rice and drain well.
- Add rinsed rice and 3 cups water to the Instant Pot and pressure cook on high for 20 minutes, and naturally release pressure for 10 minutes, then quickly release the remaining pressure by turning the valve.
- Carefully open the lid and fluff rice with a fork.
Notes
- Rinse the rice under cold running water before adding to the Instant Pot. This helps to remove starch so that the grains don’t clump together.
- Naturally release rather than quick release the pressure. This will ensure that your rice is fully cooked through.
- If making ahead of time, let the rice cool fully before storing or freezing.
recipe says 3 cups water, but instructions say 2 cups water