Rinsing the brown rice is optional, but if rinsed, drain it well to avoid adding excess water.

For extra flavor, replace the water with vegetable broth or add garlic powder, onion powder, dried herbs, or a bay leaf before cooking.

For a richer finish, fluff the cooked rice with a little olive oil or butter, or add fresh lemon or lime juice.

Refrigerate cooled rice promptly in an airtight container and use within 3 to 4 days.

For longer storage, freeze cooled rice in individual portions in freezer-safe containers or bags.

Reheat with a splash of water in the microwave or in a covered saucepan over low heat until steaming hot.

The Instant Pot requires additional time to come to pressure, so actual start-to-finish time may be longer than the listed cooking and release times.