Need some fool proof healthy brown rice that you can meal prep or make in a pinch? Use your Instant Pot to make this perfect brown rice without the hassle!
Highlights
- I love making brown rice in the Instant Pot because it’s hands-off, foolproof, and I can throw it in while cooking the rest of my dinner or on Sunday if I’m meal prepping.
- Brown rice is nutritious and has a slight nutty flavor. Its chewier texture goes well with a lot of dishes like gumbo or stuffed pepper soup.
- As a side dish, a base, or to bulk up a meal, brown rice in the Instant Pot is a tasty, nutritious and easy answer.
Ingredient Notes
- I used Mahatma brand brown rice but you can use any you like. Different brands may need adjusted cooking times.
- Feel free to sub the water for an equal amount of broth for additional flavor.
Preparation Notes
- To make brown rice in the Instant Pot you can simply stir in an equal amount of rice and water
- Close the lid and set the valve to sealing
- Push the manual button on the front of the pot and set it to high pressure for 20 minutes
- It will take about 10 minutes for the pot to come to pressure
- After cooking time has completed let the pot sit for 5 minutes without touching it for some of the pressure to release naturally
- After that you can turn the valve to release any remaining pressure before opening the pot
- Stir rice before serving
Equipment Notes
- You can use a 3 or 6 quart electric pressure cooker for this recipe
How To Store Leftovers
- Let cool completely, then store in airtight containers in fridge up to 3 days
- Store in individual portions in freezer for up to 3 months
Related Recipes
- Instant Pot Gumbo (coming soon!)
Instant Pot Brown Rice
Need some fool proof healthy brown rice that you can meal prep or make in a pinch? Use your Instant Pot to make this perfect brown rice without the hassle!
Print Pin Rate Add to Menu PlanServings: 2
Calories: 344kcal
Equipment
- 6 quart Instant Pot
Ingredients
- 1 cup brown rice
- 1 cup water
Instructions
- Add rice and water to Instant pot
- Cover, seal and set to manual high pressure for 20 minutes
- Allow at least 5 minutes after cooking time has completed for a natural pressure release then turn valve to release remaining pressure
Notes
For leftovers:
- Cool completely, store in airtight containers in fridge up to 3 days
- Store in individual portions in freezer for up to 3 months
Nutrition
Calories: 344kcal | Carbohydrates: 72g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 255mg | Fiber: 3g | Calcium: 31mg | Iron: 2mg
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From what I have read, depending on where the rice is grown, we are better off eating white rice because the arsenic in the soil (from past growth of and pesticide from cotton) is stored mostly in the out coating of the rice. So while I used brown rice for many years, I have gone back to white basmati which you can also make in the Instant Pot.