Name: Instant Pot Brown Rice
Prep time: 8 min
Cook time: 32 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups brown rice (360 g); 2½ cups water (600 mL); ½ teaspoon salt, optional

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Instant Pot Brown Rice is one of my favorite ways to prepare perfectly tender, fluffy brown rice without watching a pot on the stove. I simply add the rice and water to the pressure cooker, set the cooking time, and let the Instant Pot handle most of the work. I love making a batch for meal prep because it works as a simple side dish for stir-fries, vegetables, curries, bowls, and grilled meals.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups brown rice (360 g)

2½ cups water (600 mL)

½ teaspoon salt, optional

Directions

If I want to rinse the rice, I place the brown rice in a fine-mesh strainer and rinse it thoroughly under cold running water. I let it drain well before adding it to the Instant Pot.

I add the brown rice, water, and optional salt to the Instant Pot insert. I give everything a brief stir and make sure there are no grains of rice stuck to the bottom.

I secure the lid and move the steam release valve to the Sealing position.

I set the Instant Pot to cook on High Pressure for 22 minutes.

Once the cooking cycle finishes, I leave the Instant Pot undisturbed and allow the pressure to release naturally for 10 minutes.

After the 10-minute natural release, I carefully release any remaining pressure according to my Instant Pot's instructions.

Once the pressure is completely released, I open the lid and gently fluff the brown rice with a fork. I serve it warm or allow it to cool before storing it for meal prep.

Servings and Timing

This recipe makes approximately 6 servings, with about 215 calories per serving.

Prep time: 8 minutes

Pressure cooking time: 22 minutes

Natural pressure release: 10 minutes

Yield: 6 servings

I keep in mind that the Instant Pot also needs some time to come to pressure before the 22-minute pressure-cooking countdown begins. Because of this, the actual start-to-finish time in my kitchen can be longer than the listed 30 minutes.

Variations

For more flavor, I sometimes replace the water with vegetable or chicken broth. This gives the brown rice a savory flavor without adding extra preparation steps.

When I want aromatic rice, I add garlic powder, onion powder, dried herbs, or a bay leaf before pressure cooking. I can also stir fresh herbs into the finished rice.

For a richer finish, I fluff the cooked rice with a small amount of butter or olive oil. When I am using the rice for grain bowls, I sometimes finish it with fresh lemon or lime juice instead.

I can also keep the rice completely plain when meal prepping. This makes it easier for me to use the same batch with different sauces, proteins, vegetables, and seasonings throughout the week.

Storage/Reheating

I let leftover brown rice cool before transferring it to an airtight container. I refrigerate it promptly and use it within 3 to 4 days.

For longer storage, I portion the cooled rice into freezer-safe containers or bags and freeze it. Individual portions are especially convenient when I only need enough rice for one meal.

To reheat refrigerated rice, I place a serving in a microwave-safe bowl and add a small splash of water. I cover it loosely and microwave until it is steaming hot, stirring if necessary so it heats evenly.

I can also reheat the rice in a saucepan over low heat. I add a splash of water, cover the pan, and stir occasionally until the rice is heated through.

FAQs

Do I need to rinse brown rice before cooking it in the Instant Pot?

I consider rinsing optional for this recipe. When I rinse brown rice under cold water, I remove some surface starch and any loose residue. If I rinse it, I make sure to drain it well before adding it to the Instant Pot.

Why is my Instant Pot brown rice too wet?

If my rice turns out wetter than expected, I first let it sit uncovered for a few minutes and fluff it gently. Excess water can result from inaccurate measurements or additional water remaining on thoroughly rinsed rice. I use the same rice-to-water ratio each time for more consistent results.

Why is my brown rice still firm?

If my brown rice is firmer than I prefer, differences in rice varieties, age, or pressure cooker performance may be responsible. I can add a small splash of water and cook it for a little longer, then allow another natural pressure release.

Can I double this Instant Pot brown rice recipe?

I can generally increase the amount as long as I stay within my Instant Pot model's maximum fill recommendations. When increasing the recipe, I maintain the same rice-to-water ratio rather than simply adding extra cooking time.

Can I freeze cooked brown rice?

Yes. I like freezing brown rice because it makes future meals much faster. I let the rice cool, divide it into convenient portions, and store those portions in freezer-safe containers or bags. When I need some, I reheat it thoroughly with a splash of water to help restore moisture.

Conclusion

Instant Pot Brown Rice is a simple kitchen staple that I can prepare with very little hands-on effort. With brown rice, water, and optional salt, I get tender, fluffy grains that work with countless meals.

I especially like this recipe for meal prep because one batch gives me several servings that I can pair with vegetables, stir-fries, curries, beans, grilled dishes, or grain bowls. Once I have the timing and ratio set, the Instant Pot makes preparing brown rice an easy part of my weekly cooking routine.

📖 Recipe:

Instant Pot Brown Rice

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Vegan

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Description

Perfectly tender and fluffy Instant Pot brown rice made with just brown rice, water, and optional salt. An easy vegan and gluten-free staple for meal prep, bowls, curries, stir-fries, and side dishes.

Ingredients

2 cups brown rice (360 g)

2½ cups water (600 mL)

½ teaspoon salt, optional

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Instructions

Place the brown rice in a fine-mesh strainer and rinse thoroughly under cold running water if desired. Drain well.
Add the brown rice, water, and optional salt to the Instant Pot insert. Stir briefly and make sure no grains are stuck to the bottom.
Secure the lid and set the steam release valve to the Sealing position.
Cook on High Pressure for 22 minutes.
When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes.
Carefully release any remaining pressure according to the Instant Pot manufacturer's instructions.
Open the lid once the pressure is fully released and gently fluff the rice with a fork. Serve warm or cool before storing for meal prep.