Instant Pot Brown Rice

5 from 5 votes
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How to cook perfect Instant Pot brown rice with a quick, easy, and foolproof method. The rice is tender and fluffy every time, perfect for busy weeknights and meal prep!

A small bowl with perfectly cooked brown rice

Follow this Instant Pot brown rice recipe for perfectly cooked rice in less than 30 minutes. All you need is the right cooking time, method, and water-to-rice ratio. You’ll never have to worry about crunchy, gummy, burned, mushy, or otherwise lackluster brown rice again.

Though I’ve already shared a method for my foolproof stovetop brown rice, cooking brown rice in an Instant Pot is even quicker, simpler, and requires even less fuss! Just add the ingredients to the IP, set it, and forget it for just 15 minutes of cooking, then 5 minutes to naturally release steam.

There’s no hovering or monitoring required at all to achieve perfectly fluffy rice. It will be ready to enjoy as a side dish with curries, casserole, stews, stir-fries, burrito bowls, bibimbap, or alongside your favorite proteins and veggies, like baked salmon, chicken breast, green beans, asparagus, IP corn, and more.

Cooked rice in an instant pot

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What Is Brown Rice?

Brown rice is whole grain rice with only the inedible outer hull removed, while the bran and germ layers remain intact (and provide the brown color). In comparison, white rice removes the hull, bran layer, and cereal germ.

Because of these extra layers, brown rice has a chewier texture and a more robust, nuttier flavor. It also contains more nutrients, including antioxidants, several vitamins and minerals, and far more fiber, to keep you full for longer.

The benefits are a reduced risk of several chronic diseases as well as lower blood sugar, blood pressure, and harmful LDL cholesterol levels.

A bowl with long-grain brown rice

How to Cook Brown Rice in Instant Pot

This pressure cooker brown rice recipe works well with long-grain brown rice, short-grain brown rice, and brown jasmine and basmati rice. However, it may help to leave long-grain brown rice types an extra 5 minutes to pressure natural release.

Brown Rice to Water Ratio in Instant Pot

When cooking brown rice in Instant Pot, you’ll need to use a 1:1 ratio of rice to water. This is less than when cooking it on the stove since less water evaporates in an Instant Pot.

So, for example, you’ll need 1 cup of brown rice + 1 cup of water (or broth).

It’s important to note that the Instant Pot measuring cup is 180ml, not a standard US 250ml cup.

How Long to Cook Brown Rice in Instant Pot

First, thoroughly rinse the rice until the water runs almost clear, then drain it well.

If you don’t drain it well, the water-to-rice ratio will be slightly off, and you may end up with an extra 2-3 Tbsp of water after cooking.

Steps for rinsing brown rice

Then, add the rice, cold water (or vegetable/chicken broth), and salt to the Instant Pot.

For more flavor, first, toast the rice using the sauté function until aromatic and toasty.

Close the lid and turn the venting knob to the sealing position.

Cook on manual HIGH pressure for 15 minutes, then allow it to naturally release steam for 5 minutes.

Then, carefully use the quick release (turn the venting knob to the venting position), and open the lid.

Steps for cooking and fluffing brown rice

Fluff the Cooked Rice and Serve

Use a fork or rice paddle/soft silicone spatula (for less breakage) to fluff up the rice.

If the rice still seems a little wet, allow it to sit for 10-15 minutes further for the steam to dissipate, then fluff up the rice.

How Long Does Cooked Brown Rice Last in the Fridge?

You can store leftover fully cooled brown rice in airtight containers in the refrigerator for 3-5 days. However, for food hygiene reasons, it’s important to transfer it to the fridge within 2 hours of cooking it.

Can You Freeze Cooked Brown Rice?

Rice freezes well and can be done in freezer-safe containers or Ziplock bags/freezer bags for up to 4 months. Allow it to thaw in the fridge overnight.

How to Reheat Cooked Brown Rice?

You can reheat rice in the microwave (1-2 minutes) or on the stovetop (over medium heat). Adding a splash of water or broth and covering the rice while heating is best. The liquid will steam and ensure you don’t end up with dry rice.

A serving of cooked brown rice

FAQs

Is it better to soak brown rice before pressure cooking?

Using an Instant Pot to cook brown rice makes the process quick and easy, so there’s no need to pre-soak the rice.

Can I use broth or stock instead of water for Instant Pot rice?

Cooking brown rice in vegetable broth or chicken stock or broth is an easy flavor booster. Use low-sodium broth if you want to control the sodium levels yourself.

Is it necessary to wash brown rice before cooking?

Rinsing rice will help to remove any excess starches from the outside of the grains and avoid gummy, clumpy, stodgy cooked rice and potential stickiness. Instead, you’ll end up with fluffy individual grains.
While this isn’t as important with whole-grain brown rice vs. polished white rice, it will still remove any excess debris and is a step I advocate for the best texture and flavor.

More Easy Rice Recipes

If you try this easy Instant Pot brown rice recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Instant Pot Brown Rice

5 from 5 votes
By: Samira
How to cook perfect Instant Pot brown rice with a quick, easy, and foolproof method. The rice is tender and fluffy every time, perfect for busy weeknights and meal prep!
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Equipment

Ingredients 
 

  • 2 cups long-grain brown rice (11.6 oz) It's best to use long-grain brown rice, but this method also works with short-grain brown rice and brown jasmine/basmati.
  • 2 cups water cold, OR vegetable stock/chicken broth or stock
  • 1 tsp salt not necessary if using stock/broth

Instructions 

  • Thoroughly rinse the rice until the water runs almost clear, then drain it well.
    If you don't drain it well, the water-to-rice ratio will be slightly off, and you may end up with an extra 2-3 Tbsp of water after cooking.
  • Add the rice, cold water (or vegetable/ chicken broth), and salt to the Instant Pot.
    For more flavor, first, toast the rice using the sauté function until aromatic and toasty.
  • Close the lid and turn the venting knob to the sealing position.
  • Cook on manual HIGH pressure for 15 minutes, then allow it to naturally release steam for 5 minutes.
  • Carefully use the quick release (turn the venting knob to the venting position) and open the lid.
  • Use a fork or rice paddle/soft silicone spatula (for less breakage) to fluff up the rice.
    If the rice still seems a little wet, allow it to sit for 10-15 minutes further for the steam to dissipate, then fluff up the rice.

Storage

  • Store: You can store leftovers in airtight containers in the refrigerator for 3-5 days. 
    Freeze: You can freeze leftovers in freezer-safe containers or Ziplock bags/freezer bags for up to 4 months. Allow it to thaw in the fridge overnight.
    Reheat: You can reheat rice in the microwave (1-2 minutes) or on the stovetop (over medium heat). Add a splash of water or broth and cover the rice while heating.

Notes

  • This recipe works well with long-grain brown rice, short-grain brown rice, and brown jasmine and basmati rice. However, it can help to leave long-grain brown rice types an extra 5 minutes to pressure natural release.
How to add more flavor? There are several ways to easily add more flavor. First, you could sauté the rice for a minute or two for a deeper, nutty flavor. What you add to it will have the biggest impact, though. So try cooking the rice with vegetable or chicken stock instead of water, add some garlic and/or bay leaves to the pot when cooking, season with soy sauce, and/or add a little butter when fluffing up the rice. Experimenting with herbs and spices will also help.
Check the blog post for more tips and answers to top FAQs!
Course: Main, Side
Cuisine: Global
Freezer friendly: 3-4 Months
Shelf life: 4-5 Days

Nutrition

Calories: 347kcal, Carbohydrates: 72g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 602mg, Potassium: 209mg, Fiber: 3g, Sugar: 1g, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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