Want perfectly cooked, fluffy brown rice every time? The Instant Pot is your answer. Pressure cooking steams the grains evenly and reliably—just add rice, liquid, and salt, set the timer, and let the cooker do the rest. Below is a clear, user-friendly guide to making brown rice in the Instant Pot, including ingredients, simple steps, helpful tips, and serving and storage suggestions.
If you enjoy time-saving, reliable recipes, the Instant Pot quickly becomes indispensable. It cooks evenly with minimal hands-on work and is especially dependable for grains, consistently producing tender, separate kernels without babysitting the pot.
I’ve used my Instant Pot since 2018 and prefer it for brown rice—set it, forget it, and get fluffy, tender results that rival rice cookers.
Ingredients
These pantry basics are all you need to make Instant Pot brown rice:
Brown rice: Use short- or long-grain varieties (sushi, Calrose, American long-grain, Jasmine, or Basmati). I often use brown basmati.
Water or broth: Filtered water keeps the flavor neutral; vegetable broth adds savory depth.
Salt: Optional, but recommended to enhance flavor.
Recipe Variations
Customize this basic recipe to suit your meal:
Seasonings: Add up to 1 teaspoon dried herbs like Italian seasoning, oregano, or parsley for subtle flavor.
Broth: Swap in mushroom stock or vegetable broth for more umami.
Olive oil or butter: Stir in 1–2 tablespoons of olive oil or vegan butter after cooking for added richness.
How to Cook Brown Rice in the Instant Pot
This is a straightforward method that produces reliable results:
- Combine. Add the rice, water or broth, and salt (if using) to the Instant Pot.
- Cook. Pressure cook on HIGH for 24 minutes.
- Release pressure. Let the Instant Pot naturally release pressure for 10–15 minutes, then carefully release any remaining pressure manually.
- Finish. Remove the lid, fluff the rice with a fork, and serve or use in recipes.
Recipe Tips
- Rinsing is optional: Rinsing can remove surface starch but isn’t necessary. You can add dry rice straight to the pot with liquid and salt.
- Cook larger batches: I recommend at least 2 cups of dry rice. Bigger batches retain steam better and reduce the chance of dry spots or scorching. You can double or triple the recipe and use the same cook time; the Instant Pot will take longer to pressurize but the pressure-cook time stays the same.
- Fluff, don’t stir: Use a fork or rice spatula to gently fluff the rice and keep grains separate. Avoid stirring, which can make rice sticky.
- Add delicate seasonings after cooking: Fresh herbs, citrus, and other bright flavors are best folded in after pressure cooking for optimal texture and flavor.
Serving Suggestions
Perfectly cooked brown rice pairs well with many dishes. Use it as a base for stir-fries, burrito bowls, Buddha bowls, and chilis, or serve it alongside hearty mains. It also works well in salads, casseroles, and breakfast burritos—versatile and nutritious.
Storage Directions
- Refrigerate: Once cooled to room temperature, store rice in an airtight container in the refrigerator for up to 5 days.
- Freeze: Cool rice completely, then freeze in portioned containers or trays for up to 3 months for easy thawing.
- Reheat: Warm rice in the microwave on a gentle setting or in a saucepan with a splash of water or broth until heated through.
Frequently Asked Questions
Pressure cook brown rice on HIGH for 24 minutes. Some short-grain varieties may need 22–23 minutes; start with 24 and adjust for future batches if necessary.
A reliable ratio is 1 1/4 cups water (or broth) per 1 cup of dry brown rice. Some short-grain types may need slightly less; begin with this ratio and tweak as needed.
Mushy rice usually results from too much liquid or overcooking. Measure liquids accurately and allow a 10–15 minute natural pressure release to help achieve separate, tender grains.
Yes. This method works for many whole-grain rices, including red and black rice, though cooking times and liquid needs can vary slightly—adjust as needed.
More Cooking Basics Recipes
- Instant Pot Lentils
- Cauliflower Rice
- How to Cook Beans
- Instant Pot Steel Cut Oats
- Sweet Potato Puree
Instant Pot Brown Rice
Ingredients
- 2 cups brown rice (basmati, Jasmine, short or long grain)
- 2 1/2 cups water or vegetable broth
- 1/2 teaspoon salt (optional)
Instructions
- Add the rice, water or broth, and salt to the Instant Pot.
- Pressure cook on HIGH for 24 minutes.
- Let the Instant Pot naturally release pressure for 10–15 minutes, then manually release any remaining pressure.
- Remove the lid, fluff the rice with a fork, and serve.
Notes
- Refrigerating: Cool to room temperature and store in the fridge up to 5 days.
- Freezing: Freeze cooled rice in portions for up to 3 months for easy thawing.
- Reheating: Reheat gently in the microwave or in a saucepan with a splash of water or broth.
Recipe Pro-Tips
- Rinsing: Optional; dry rice cooks fine without rinsing.
- Batch size: Cook at least 2 cups for best results; larger batches retain steam better.
- Fluffing: Use a fork to fluff—avoid vigorous stirring.
- Seasoning: Add delicate herbs and citrus after cooking for the best flavor.
Nutrition
| Carbohydrates: 36 g
| Protein: 4 g
| Fat: 1 g
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