Instant Pot Brown Rice Recipe
This Instant Pot Brown Rice recipe is a hands-off way to get fluffy and tender rice that’s perfect every time.
Servings: 6 servings
Calories: 246kcal
Equipment
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.
Notes
- Salt is optional but recommended.
- You can cook this in low-sodium chicken broth or vegetable broth.
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.
Nutrition
Serving: 6serving | Calories: 246kcal | Carbohydrates: 48g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 170mg | Fiber: 2g | Sugar: 0.002g | Vitamin A: 58IU | Calcium: 24mg | Iron: 1mg
