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Instant Pot Brown Rice is everything good rice should be! Fluffy, nutty, and perfectly cooked, this foolproof method delivers perfectly cooked brown rice every single time!
Kristen's Keys for Perfect Instant Pot Brown Rice
A few small details make a big difference here. Paying attention to these tips is ensures your rice is soft, yet perfectly chewy rather than mushy or crunchy.
- Rinse the rice. Rinse the rice well. Brown rice carries surface starch and skipping this step leads to clumping and mushy rice. A quick 1-2 minute rinse keeps the grains separate and fluffy.
- Stick to a 1:1 rice-to-liquid ratio. The Instant Pot doesn't lose liquid like stovetop cooking, so more liquid = mushy rice.
- Skip the rice button. Not all rice is created equal, and the preset doesn't know what's in your pot. Manual pressure puts you in charge, making the results more reliable.
- Let the pressure release naturally. This allows the rice to absorb any remaining moisture and firm up properly AND prevent a starchy mess from spewing out the vent knob!
- Never fill inner pot more than halfway. Whenever cooking starchy items, like rice, you should not fill the inner pot more than halfway full.
5-star Reader Review
I hardly ever feel compelled to leave a recipe review, but this recipe is awesome. My stovetop brown rice always comes out mushy and split and this is nothing like that. Each rice kernel is full, nutty, separate, tender--amazing. I thought this would be too long to cook rice, but it's perfect. My husband and I both love white rice, but we both agreed we'd eat more brown rice if it comes out like this. -Carol
How To Make Brown Rice in the Instant Pot
I have walked you through how to make white rice before, but today is specifically about brown rice. This section will guide you through the process whether you are just learning to use the Instant Pot or a seasoned user.
Step One: Rinse Rice
Place your rice in a fine-mesh strainer and rinse under running water for 1-2 minutes. Alternatively, place the rice inside a large bowl, cover with water, drain the water off and repeat 2-3 times until the water runs clear.
Step Two: Add Rice + Liquid
Add the rinsed rice to the inner pot. For every 1 cup of rice, add 1 cup of liquid. You can keep it simple with water or use broth for a bit more flavor. Add a pinch of salt if desired and then use a spoon to gently push the rice down into the liquid, so that it is fully submerged.
Step Three: Pressure Cook
Using the pressure cook or manual button, set the cook time to 22 minutes on high pressure for long-grain brown rice (most common) or 24 minutes on high pressure for short-grain brown rice.
👉🏻Do not use the rice function! I said it before, but it is worth mentioning again. Using the manual or pressure cook button will give you consistent heat across all models. The rice button will not.
Step Four: Let Pressure Release
When the cook time ends, don't do ANYTHING! Just leave the Instant Pot be for at least 15 minutes. It will often default to the keep warm function, which is fine. Releasing pressure too early leads to crunchy, undercooked rice AND a starchy mess on your counter.
Step Five: Fluff and Serve
Open the Instant Pot, and use a fork, not a spoon, to fluff the rice. A fork gently separates the grains without smashing them together. This small step keeps the rice light instead of dense.
Options for Seasoning
This recipe is intentionally simple, which makes it a great base for stir-fries, bowls, or casseroles, like broccoli cheese casserole or cheesy chicken and rice. If you want to add flavor before cooking, here are a few easy options:
- Dried Onion Soup Mix: Add 1 tablespoon of Dried Onion Soup Mix to the rice before pressure cooking, for a rich oniony taste.
- Butter: For a rich, buttery taste you can opt to add 1 to 3 tablespoons of butter before or after pressure cooking. If adding before cooking, place it on top to avoid a burn notice.
- Taco Seasoning: Add 2-3 teaspoons of taco seasoning for a simple, Tex-Mex style rice.
- Cajun Seasoning: Add 2-3 teaspoons of Cajun seasoning before cooking, then finish with a little hot sauce if your crew likes heat.
Notes on Storing Rice Safely
Keep in mind that rice should be cooled before transferred to a storage container, but also should not be left at room temperature long. I recommend spreading the cooked rice out on a shallow dish to cool quickly (5-10 minutes), then transfer to an airtight container. Once cooled, follow the following instructions:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Add a splash of water or broth, cover with a damp paper towel, and microwave in 1-minute intervals until warmed through.
More Instant Pot Rice Variations
Instant Pot Brown Rice
Video
Ingredients
- 2 cups brown rice, long-grain or short-grain
- 2 cups liquid, broth or water
- ½ teaspoon kosher salt, optional
Instructions
- Measure out 2 cups brown rice and place it into a fine mesh colander. Rinse under cold water for 1-2 minutes until the water runs clear. Alternatively, place the rice inside a large bowl, cover with water, drain the water off and repeat 2-3 times until the water runs clear.
- Place the rinsed rice into the inner pot of the pressure cooker. Pour 2 cups liquid of choice over the rice and add in ½ teaspoon kosher salt if using. Gently push the rice down so that it is fully and evenly submerged in the liquid.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Hit the manual or pressure cook button and set to cook on high pressure for 22 minutes for long-grain brown rice or 24 minutes for short-grain brown rice. Do not use the rice function!
- Once the cooking time has elapsed, allow the pressure to release naturally. This takes about 15-20 minutes, depending on how much rice you prepared.
- Once the pressure is fully released, remove the lid from the pressure cooker and gently fluff the rice with a fork. Serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally posted in 2017 and updated in 2025.
I’ve tried so many brown rice recipes for my IP and this was the the one!, others were okay but often too hard. My girlfriend and I loved it!
So happy this was a hit Carolina!
Thanks for the tip on refrigerating or freezing rice. I don't like leftovers to sit out as it dries out, but I didn't know about the risk of bacteria.
Maybe a stupid question but do I keep the rice in the fine mesh basket for cooking or dump it directly into the cooking pot without the basket?
Hi Don, dump it into the inner pot without the strainer! Enjoy!
Do I do quick release or natural release?
Natural release is always best for rice.
I am always a little skeptical when I see the words perfect, and fail proof in a recipe, but this method really worked. I made a combination of black rice and brown rice, and it turned out perfect. Thanks.
I understand your hesitation Joe, I am glad you found this recipe lived up to the claims I made.
Short grain method worked perfectly, neither too hard nor mushy. Used some of my instant pot bone broth for the liquid. Really tasty.
Awesome! Thank you for taking the time to leave a review Marcia 🙂
So easy and perfect every time!
I am so glad you have had success with this recipe Ashley!
This brown rice really was PERFECT! Thank you for the recipe!
YAY!!! I love to hear you had success Gina! Thanks for taking the time to review.