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Bowl of Brown Rice in blue bowl.
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5 from 20 votes

Instant Pot Brown Rice

With this fail-proof recipe, you are guaranteed to have perfectly cooked, fluffy, and nutty brown rice every single time.
Prep Time3 minutes
Cook Time22 minutes
Pressure Time20 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Asian
Servings: 6
Author: Kristen Chidsey

Equipment

Ingredients

  • 2 cups brown rice long-grain or short-grain
  • 2 cups liquid broth or water
  • ½ teaspoon kosher salt optional
US Customary - Metric

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.
    Brown rice inside fine mesh strainer with cold tap water being ran over it.
  • 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.
    Brown rice submerged in stock inside inner pot of Instant Pot before pressure cooking it.
  • Once the pressure is fully released, remove the lid from the pressure cooker and gently fluff the rice with a fork. Serve as desired.
    Fork with fluffed Instant Pot Brown rice showing it perfectly cooked and intact.

Video

Notes

Note on Quantity: It is important to remember to never fill the inner pot more than ½ full when cooking rice AND you need to prepare at least 1 cup of rice for a 3 or 6-quart model and at least 1½ cups for an 8-quart model. 
Seasoning: Feel free to add in your own dried seasonings or 1 tablespoon of butter before or after cooking the rice. If adding butter prior to pressure cooking, be sure to place the butter on top of the dried rice, so that it does not cause a burn notice. 
Storage: Let the rice cool quickly on a sheet pan before storing it in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer. To reheat, place the rice into a heat-safe bowl, along with a couple of tablespoons of water, and microwave in 30-second intervals until heated. 
 

Nutrition

Calories: 228kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg
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