We’ve shown you a few different methods for making brown rice. In the oven. Boiling in a lot of water. And there’s always just making it on the stovetop. There are pros and cons to each, but I’ve recently started cooking brown rice in my Instant Pot. We’ve been hearing from a lot of people who got them for Christmas, wanting recipes, and rice is one of those essential ways that you can really put your Instant Pot to work. This Instant Pot Brown Rice is about as fast as the method that involves cooking it in a lot of water, but I also feel like it’s more forgiving. It’s a lot faster than cooking it in the oven (although there are times that I really like that method; it’s very comfort food-y) and cooking it on the stovetop is always kind of iffy…things spill over…rice burns…I say bad words…the rice is either overcooked or undercooked. Basically, I just need to never do that.
The first time I cooked it in my Instant Pot, I used the Instant Pot directions (which are more along the lines of stovetop water to rice proportions). I wound up with mushy, waterlogged rice. The next time around, someone told me that I needed to cut way back on the water, which gave me perfect, fuss-free brown rice. So now I make it likes this a few times a week and freeze any leftovers for easy use in the future.
You’ll need 2 cups of brown rice, 2 1/2 cups water (I use just shy of that because I don’t think I need that much at sea level elevation, but I think in higher elevations, 2 1/2 will be perfect), a little olive oil, and a little kosher salt.
Use the sauté setting on your pan to heat the olive oil, then add the rice and stir for about 30 seconds.
Add the salt and water…
And use the manual setting to cook for 22-24 minutes (22 for low elevations, 24 for higher elevations). Allow the pressure to release naturally (so don’t turn the valve) for 5-10 minutes, then fluff with a fork and serve.
Seriously, it couldn’t be easier!
How to Make Brown Rice in an Instant Pot
Ingredients
- 2 cups brown rice
- 2 1/2 cups water
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
Instructions
- Use the sauté setting to heat the olive oil for 2-3 minutes. Add the rice and stir for 30 seconds. Add water and salt. Use the manual setting to cook for 22-24 minutes (22 for low elevations, 24 for higher), then allow the pressure to release naturally (don't use the release valve) for 5-10 minutes. Fluff with a fork. Leftovers freeze beautifully for later use.
Notes
*Disclaimer: This post contains affiliate links.
Questions & Reviews
Why isn’t the ‘rice’ setting used?
I like being able to customize–whenever I use the presets, things don’t come out quite right.
First of all, I want to thank you for this recipe. I use it to make a pot of brown rice every week and it comes out great every time. I live at 3000 feet and added an additional minute cooking time to 25 minutes. Each grain comes out perfectly cooked.
Thanks again! 😉
So glad to hear this!!
My question is why do you use the manual seeing instead of just passing the rice button and using the automatic program? I have not made rice in my IP yet but am curious to try!
You just have way more control over the actual cooking times when using the manual over the automatic buttons, plus then if something doesn’t turn out perfect you’ll know how to best adjust.
So easy and the best brown rice I have ever cooked. Thank you!!
My Brown rice has never tasted better! Thank you! I purchased a large bag of brown rice from Costco and didn’t realize it was short grain vs long grain. Would I need to change the water to rice ratio and time?
Nope, you should be fine with either variety! 🙂
I too have had soggy brown rice in my InstantPot, so thanks! I’m in southern California at sea level, so would you decrease the water by a tablespoon or so, or more like decrease the water by a 1/4 cup?
I’m at sea level, too–just leave it where it is 🙂
You’re right – it turned out great, thanks!
I’m at sea level, too, so the water in the instructions should be perfect! 🙂
Kate, have you ever tried doubling the recipe? Wondering if it would work. LOVE this beyond belief and make it at least once a week. <3
Yes–will totally work!! And it makes me so happy that you’ve had so much success with this recipe! 🙂
Hello 🙂
Manual setting has high/medium/low… did you just leave it on high? (the way it is set when you push the manual setting)
Thanks!
It depends on the pot–on mine, you can’t adjust, but I believe on some you can. I would just do high if you have the option. 🙂
I have a 6 qt. IP with a multigrain button. Would this do a better job with brown rice than the manual button?
I can’t say for sure, but the manual button does a perfect job–I like it because you can customize things a little more than you can with the preset buttons (I literally never use the presets–I like being in control, haha.)
Why the oil…the most caloric dense food known?
I like to sauté the rice before I add the water, and oil is necessary to keep it from burning and sticking. You can skip that step if you like. But. Oil isn’t the enemy, especially heart-healthy oils like olive oil. Especially in small quantities. You’re much more likely to run into trouble eating big bowls of rice. 🙂
I always lightly toast my brown rice in a dry pan until fragrant then add boiling water to pan.
Healthy oils, like olive oil and avocado oil, are very important tfor your heart AND brain health!
The oil will stop the rice from boiling up too much and making a mess when u release the pressure. I add oil/butter even for stovetop – never boils over.
My instant pot manuel setting has a low pressure and high pressure setting. I used the low pressure setting, 24 minutes and 2 1/4 cup water. I’ll try the full 2 1/2 cups water next time. I love that the Instant pot rice doesn’t burn on the bottom like my rice cooker is prone to do. I can use every last piece of rice!