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 Jasmine Rice

Instant Pot Brown Rice

Print Recipe

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!

Add to Collection

Prep Time:5

Cook Time:20

Pressurize:10

Total Time:35

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

Course: Side Dish

Cuisine: American, Chinese

Servings:

Calories: 344kcal

Author: Jennifer Draper

One Comment

Miriam Kearney says:

February 17, 2020 at 8:41 am

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.