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An open instant pot with cooked brown rice and a wooden spoon.
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Instant Pot Brown Rice

Learn how to cook brown rice in the instant pot with this simple brown rice recipe. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 5 cups
Calories 273kcal
Author Spoonful of Flavor

Ingredients

  • 2 cups uncooked long grain brown rice rinsed and drained
  • 2 1/2 cups water or broth (chicken or vegetable broth)
  • kosher salt to taste

Instructions

  • Add dry rice to Instant Pot or pressure cooker. Sprinkle in kosher salt to taste, then stir in water or broth to combine. Seal the lid and valve and cook 15 minutes on Manual High pressure.  
  • When cook time is up, allow the pressure to release naturally for 5 minutes, then carefully release the valve and allow the remaining pressure to vent. Press the Cancel button. 
  • Remove the lid to the Instant Pot and fluff the rice with a fork before serving. Allow the rice to rest if it seems moist - it will dry a bit when exposed to outside air.
  • Store leftovers in the refrigerator for up to a week or freeze for up to 3 months.

Notes

  • Use a strainer to rinse and drain rice.
  • Cook brown rice in advance and store in a sealed container in the refrigerator for up to one week. 
  • You can freeze brown rice for up to 3 months.  

Nutrition

Calories: 273kcal | Carbohydrates: 57g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 81mg | Potassium: 165mg | Fiber: 2g | Sugar: 0g | Calcium: 21mg | Iron: 1.1mg