If you’re anything like me, brown rice is a weekly staple—nutty, satisfying, and so versatile. But the stovetop method? It takes forever and needs constant attention. That’s why I swear by this Instant Pot Brown Rice method. It’s completely hands-off, gives you perfectly fluffy grains every time, and is just so much easier.
Why You’ll Love This Recipe
- Totally Hands-Off: Set it and forget it. No babysitting the pot.
- Perfect Texture: Fluffy, separate grains—never mushy or underdone.
- Quick Prep: Less than 5 minutes of actual work.
- Batch-Friendly: Great for meal prep and easy to freeze.
What You’ll Need
- Long Grain Brown Rice: Basmati, jasmine, or your favorite variety.
- Water or Broth: Use water for a neutral base or swap in low-sodium chicken or veggie broth for more flavor.
- Salt (optional): Season to taste, or leave it out if your broth has salt.
- Olive Oil or Butter (optional): Adds a little richness, especially when serving as a side dish.
Water-to-Rice Ratio (Very Important!)
The perfect ratio for Instant Pot brown rice is:
1¼ cups water for every 1 cup of brown rice.
(So, for 2 cups rice, use 2½ cups water.)
This gives you fluffy rice with no sticking or sogginess—just right every time.
How to Cook Brown Rice in the Instant Pot
Rinse Your Rice
Start by rinsing the rice under cool running water using a fine mesh strainer. This step removes excess starch and helps keep the rice from getting sticky.
Add to Instant Pot
Combine the rinsed rice, water (or broth), and any optional seasonings or fat directly in the pot.
Pressure Cook
Seal the lid and set your Instant Pot to High Pressure for 22 minutes.
Natural Release
Once the cook time is up, let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure.
Fluff & Serve
Open the lid, fluff the rice with a fork, and serve!
Seasoning Ideas
If you’re serving the rice as a side and want more flavor, here are a few easy add-ins:
- Before Cooking:
Sauté minced garlic or onion in olive oil using the Sauté mode, then add rice and water. Stir in cumin, garlic powder, chili powder, or a pinch of turmeric. - After Cooking:
Stir in a squeeze of lemon or lime juice, fresh chopped herbs (like parsley or cilantro), or top with toasted pine nuts or sesame seeds.
Ways to Use Instant Pot Brown Rice
- As a base for stir fries and curry dishes
- In burrito bowls with beans, veggies, and grilled meat
- Tucked into wraps or tacos
- With baked or grilled salmon
- In casseroles like broccoli rice bake or stuffed peppers
Storage & Reheating Tips
To Store:
Let rice cool completely, then transfer to airtight containers. Refrigerate for up to 4 days.
To Freeze:
Spread cooked rice on a sheet tray to cool quickly, then freeze in meal-sized portions. Store in airtight containers or freezer bags for up to 3 months.
To Reheat:
Add a splash of water to the rice and reheat:
- In the microwave, covered, until hot.
- On the stovetop, in a saucepan with a lid, stirring occasionally.
- In the oven at 325°F, covered tightly with foil for 15–20 minutes.
Final Thoughts
This Instant Pot Brown Rice recipe has become a true staple in my kitchen—simple, reliable, and perfect for everything from quick weeknight dinners to weekend meal prep. Once you’ve tried it, you’ll never want to go back to stovetop rice again.
Instant Pot Brown Rice
This Instant Pot brown rice is the easiest way to get perfect, fluffy rice every time without hovering over the stove.
Ingredients
- 2 cups long grain brown rice
- 2 ½ cups water
Instructions
- Rinse the rice under cold water using a fine-mesh strainer, and drain it well. This helps get rid of excess starch and keeps the rice from turning sticky.
- Add the rinsed rice and water to your Instant Pot. Give it a quick stir so all the rice is submerged and nothing is stuck to the sides.
- Secure the lid and turn the steam release valve to sealing. Use the pressure cook or manual setting, and set it to high pressure for 22 minutes. It’ll take a few minutes to build up pressure before the timer kicks in.
- Once the cooking time is done, just leave the pot alone and let the pressure release naturally for 10 minutes. After that, carefully turn the valve to venting to release the remaining steam. A long spoon handle works great for this step.
- When the pin drops, open the lid and fluff the rice with a fork. It’s ready to serve.
Notes
- You can easily cut this recipe in half if you need less rice, or double it for a bigger batch — just don’t go over 4 cups of dry rice in a 6-quart Instant Pot. The cook time stays the same either way.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 87Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 6mgCarbohydrates 18gFiber 1gSugar 0gProtein 2g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.