This Instant Pot Brown Rice recipe is a hands-off way to get fluffy and tender rice that’s perfect every time.
Instant Pot brown rice is a simple, reliable way to cook perfectly tender and fluffy rice without the guesswork. Using pressure cooking, the grains come out evenly cooked and you don’t have to do any of the work.
I 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 to 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.
Table of Contents
Why We Love Brown Rice
- Instant Pot Brown Rice is easy to make with minimal effort.
- This method saves time on busy weeknights. Cooking brown rice on the stove can take up to almost an hour, while you only need about 30 minutes or so in your pressure cooker!
- Instant Pot Brown Rice recipe is great for meal prepping.
Recipe Ingredients
- Unsalted Butter or Coconut Oil: Adds a rich, creamy flavor and a slight hint of sweetness.
- Kosher Sea Salt: Enhances the natural flavors of the ingredients, adding depth and a subtle savory taste to the brown rice.
See the recipe card for full information on ingredients and quantities.
Variations
- Garlic Infusion: Add one minced garlic clove to the butter or oil for a gentle hint of garlic flavor.
- Olive Oil Substitute: Replace unsalted butter or coconut oil with olive oil for a slightly lighter and more Mediterranean flavor.
How to Make Instant Pot Brown Rice
Step 1: Rinse rice under cold water for 2 minutes. Turn the Instant Pot onto SAUTE, and add butter. Once the butter has melted, add rice and cook for 2 minutes, stirring every 30 seconds or so. Add salt and water.
Step 2: Place the lid on and lock. Turn on MANUAL mode with high pressure selected for 23 minutes.
Step 3: Once cooked, allow for the pressure to release naturally; this usually takes 7-10 minutes. Remove the lid and stir.
Expert Tips
- Natural Release: Release Let the pressure release naturally. In this Instant Pot Brown Rice recipe, allowing the pressure to release naturally gives the rice a chance to fully absorb the liquid in the pot, becoming fluffy and tender instead of mushy or water-logged. If you quick release the pressure instead, you might end up with excess water or undercooked rice in the pot.
- Precise Measurements: Make sure to measure the water and rice precisely so that the ratio works out correctly. Too much rice or too much water will prevent it from cooking correctly.
FAQs
For this recipe, I would recommend using long-grain brown rice. However you can also use short-grain brown rice, brown basmati rice or any other whole grain rice you prefer.
Some recipes I like to serve with this rice are my Air Fryer Salmon, Garlic Parmesan Chicken Skewers, and my Chicken and Green Beans.
Storage Info
STORE leftover Instant Pot Brown Rice in an airtight container in the refrigerator for up to 4 days. To FREEZE, place the rice in a freezer-safe bag or container and freeze for up to 3 months.
To REHEAT, microwave the rice with a splash of water to prevent it from drying out, or reheat it on the stove top over low heat, stirring occasionally, until warmed through.
More Rice Recipes to Try
Instant Pot Brown Rice Recipe
Recommended Products
Ingredients
- 1 tbsp unsalted butter - or coconut oil
- 2 cup brown rice
- 1/4 tsp kosher sea salt - optional
- 2 1/4 cup water
Instructions
- Rinse rice under cold water for 2 minutes. Turn the Instant Pot onto SAUTE, and 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 the 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.
THE BEST BROWN RICE RECIPE, PERIOD!!!!! I’ve been following it for years and it comes out perfectly each time!! I sautée it for a bit longer (3-4 mins) to make sure the butter coats it evenly.
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.
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.
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!
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.
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?
I always use my own measuring cups for everything. Hope that helps!
Followed the directions but still turned out crunchy on the top. About to give up on rice in the instant pot.
Oh no! Maybe next time add a few more tablespoons of water?