Instant Pot Brown Rice

This effortless method yields fluffy and tender brown rice. Pressure cooked Instant Pot brown rice comes out perfect every time!

I’ve been using our Instant Pot a lot lately. Not because it’s any quicker than the stovetop or oven, but because I don’t have to worry about babysitting food while it cooks, or having it burn, or being undercooked. We’ve used it for all chicken dishes, soups, beans, and even cheesecake! Today I’m sharing one of my recent favorites: brown rice.

Instant Pot Brown Rice |

Brown Rice in Minutes

I’ve always struggled with cooking perfect brown rice. It either turns out mushy or crunchy. After having such great success with quinoa in the Instant Pot, I wanted to give brown rice another try. After a few tests, I finally got a batch that came out fluffy and tender.

We love brown rice because not only is it delicious, but it’s healthier than white rice. Brown rice contains more fiber, vitamins, and minerals than normal white rice, so I try and swap traditional white rice recipes for brown rice!! Some of my favorite recipes for brown rice are Chicken and wild rice soup and chicken sausage and rice skillet.

Typically brown rice takes longer to cook but now even that isn’t a problem – thank you Instant Pot!

Brown rice uncooked

How to Make Instant Pot Brown Rice

I started by rinsing the brown rice under cold water for 2 minutes to remove any excess starch.

Then I added a tablespoon of unsalted butter to the pot on the SAUTE setting and cooked the rice in the butter for a few minutes. This helped give the rice a bit more flavor and the butter helped prevent the rice from sticking to the pot.

I sprinkled in a bit of salt, added water and then switched over to MANUAL mode and pressure cooked the rice for 23 minutes.

Allowing for a natural release gave the rice enough time to fully cook. When I opened up the pot the rice was cooked to perfection.

It was probably the best brown rice I have ever eaten. The kids agreed… and by that, I mean they actually ate it!

Recipe Tips

  • Make sure that you measure the water and rice precisely so that the ratio works out correctly: if there is too much rice or too much water it won’t cook correctly
  • If your rice is wet but still undercooked you should transfer it to a pot on the stovetop and put it on low heat uncovered until all the water is evaporated. If there wasn’t enough water go ahead and add about a ¼ of a cup and pressure cook it on high for another 3 minutes.

Instant pot brown rice recipe

Storing Tips

Cooked rice only lasts for 4-5 days if kept in an airtight container in the refrigerator. When reheating in the microwave, add a couple of tablespoons of water to keep the rice from drying out. Make sure to reheat it until its streaming hot. I recommend stirring every 30 seconds until warmed through.

You can freeze rice for up to 4 months, just let it cool completely then place in an air-tight ziplock bag. Remove all the air and then store it in the freezer for up to 4 months.   

This recipe may not be any faster than the stovetop, in fact, it might even take a few minutes longer. However, the results are amazing! So fluffy, so tender and it tastes better too! Give this version a try and let me know what you think – we’re obsessed!

For more rice recipes, check out:


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Instant Pot Brown Rice |

Instant Pot Brown Rice Recipe

This effortless method yields fluffy and tender brown rice. Pressure cooked Instant Pot brown rice comes out perfect every time!
5 from 1 vote
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Release Time: 10 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 246kcal
Author: Andrea
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  • 1 tbsp unsalted butter - or coconut oil
  • 2 cup brown rice
  • 1/4 tsp kosher sea salt - optional
  • 2 1/4 cup water


  • Rinse rice under cold water for 2 minutes. 
  • Turn Instant Pot onto SAUTE, add butter. Once the butter has melted, add rice and cook for 2 minutes, stirring every 30 seconds or so. Add salt and water.
  • Place lid on and lock. Turn on MANUAL mode with high pressure selected for 23 minutes. Once cooked, allow for the pressure to release naturally, this usually takes 7-10 minutes. Remove the lid and stir.


- Salt is optional but recommended.
-You can cook this in low-sodium chicken broth or vegetable broth.


Serving: 6serving | Calories: 246kcal | Carbohydrates: 48g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 170mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Calcium: 24mg | Iron: 1mg

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Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. Tried this tonight and it was delicious! I used long grain brown rice but I’m wondering what kind you use(d) and how much cooking time might vary between the different types of rice? I’ve seen many different time frames for white rice whether Jasmine or basmati etc.

    1. Yes, time is dependent on the type of rice you use. White will cook faster, but honestly, the Instant Pot streamlines the process that it doesn’t end up being much of a difference.

    2. For Jasmine rice, I use a 1:1 ratio of rinsed rice and water, plus some coconut oil and salt. I cook it on high for 4 minutes, then slow release for 10. Perfect rice!

  2. I agree this recipe is fantastic and the rice is better than stovetop. I have even made it without sautéing it first, and just put a bit of oil in the water and it’s just as good. 

  3. I’m going to try this brown rice recipe — but do I measure the rice with the cup provided (which is less than 1 cup of rice), or do I use my own measuring cups?

    To be clear — do I use the Instant Pot measuring cup for the rice and then use a regular liquid measuring device for the water? Or just use standard measuring cups for both the rice and the water with your recipe?