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
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Questions & Reviews
I made this recipe tonight using basmati brown rice it turned out perfect. Thank you. I am going to try and double the recipe next time using 4 cups of rice and 5 cups of water for 26 min high pressure and 20 low pressure hope that works as well. thank you again!
Thank you, I will buy just regular whole grain brown rice. I want to try your recipe.
I have uncle ben’s Whole grain brown rice says perfect in 20 minutes, can I use this rice in the instant pot using your recipe or would it cook too quick?
It would cook too quick. So sorry! 🙁
Do you know how to cook Uncle Ben’s whole grain brown rice in the Instant Pot?
I don’t know if it’s any different, I’m sorry!
Leftovers??? What leftovers?! This rice is so delicious I refuse to make it on the stove!! And I eat.it.all 🙂
Mine turned out great!
I tried cooking only one cup of brown rice using 1 cup of brown rice with 1 and 1/4 cup of water and the brown rice came out hard and crispy. Have you been successful at just cooking 1 cup of brown rice? I just bought the Duo sized pot, and cooked it using the pressure cooker button for 22 minutes as the Duo does not have a multigrain button.
I haven’t…I think a standard size Instant Pot is just too large. It’s okay; having some cooked brown rice in the freezer always comes in handy! 🙂
This was a game changer! I made brown rice on the stove 3-5 nights a week and it is a mess! Followed these directions exactly and my rice is PERFECT. Thank you so much!
Thank you for sharing your technique! I had always rinsed my white rice with the IP, but I tried the brown rice your way by sauteing it first without rinsing. I live in WA State and I cooked for 24 minutes, just to be sure, and natural release. Turned out wonderful! Thank you! 🙂
I am at higher elevation with a very dry climate so I took your advise about adding a smidge more water, a smidge more time. Let’s say 2 T more water, 2 minutes more cook time, with 12 minutes till release. It was perfectly done. Moist and chewy.
By the way I used short grain brown rice, if it makes any difference. I recommend your method!
I tried this the other day and the 24 minutes wasn’t enough. I’m in Layton, Utah. I added 2 extra minutes the second try and it was perfect! (So 26 minutes before the 10 minute slow release). Thought that might help others to know!