Perfectly fluffy, hands-free Instant Pot Brown Rice shows you how to make brown basmati rice or any long grain brown rice in the pressure cooker.
Why you'll love this recipe
I never knew Instant Pot brown rice could turn out so fluffy and likeable – especially after using a rice cooker for several years. Now, it's the only way we cook brown rice. The Instant Pot makes it so fluffy, nutty, and delicious – and it practically makes itself.
Pressure cooker brown rice is as simple as combining rice, water, and salt, pressing a button on the Instant Pot, and coming back in 30 minutes. Conveniently, the Instant Pot has auto-stop function and switches into “keep warm” mode once the rice is cooked.
Brown rice is a healthy accompaniment to pumpkin curry and vegetable stir fry, or as a side for chicken breast and skillet pork chops. Pressure cooked brown rice is so fluffy, it makes the best cilantro lime brown rice and chicken fried rice.
Ingredient notes
Ingredient amounts are listed in the recipe card below.
- brown rice - any long grain brown rice (brown basmati rice, brown jasmine rice, etc) will work in the Instant Pot
- water - or broth
- salt - optional
How to cook brown rice in the Instant Pot
Rinse 2 cups brown rice until the water runs clear. Add rinsed rice, 2 cups water, and ½ teaspoon salt to the electric pressure cooker.
Turn pressure release valve to "Sealing". Select the "Manual" or "Pressure Cook" button and set the cooking time for 22 minutes on HIGH pressure. When the cook cycle completes, allow a 10-minute natural pressure release (NPR). Turn pressure release valve to "Venting" to release any remaining pressure.
Press "Cancel", open the lid, and use a rice paddle or other utensil to fluff your perfectly cooked rice.
Recipe tips
pressure cooker size - Use the 3-quart, 6-quart, 8-quart, or 10-quart Instant Pot for this recipe. If you're using an 8 or 10-quart cooker, it's not recommended to reduce the recipe size because any pressure cookers larger than the 6 quart cooker will require a minimum of 2 cups water to properly pressurize.
rinsing rice - this helps remove starch which prevents rice sticking or clumping.
adding oil - even a tiny amount of olive oil (1 teaspoon) to 2 cups of brown rice will make it glisten and not stick together.
no-salt option - On a low sodium diet? Leave it out and add to taste after it cooks.
pressure cooker setting - I have dialed in manual settings for all of my Instant Pot recipes (except for the yogurt setting). I find that the manual setting offers more control and, therefore, optimal outcomes.
Which pressure cooker can I use for this Instant pot brown rice recipe?
Any electric pressure cooker that has similar manual settings and functions should allow you to make this recipe with optimal results.
How to scale this recipe up or down
To increase the yield of this recipe, the pressure cooker cooking time and temperature stays the same for any size cooker. To decrease Instant Pot brown rice from 2 cups to 1 cup, you’ll need to use a 3 or 6 quart cooker because the 8 or 10 quart need at least 2 cups water to properly come to pressure.
Frequently asked questions
When cooking brown rice in the Instant Pot, you can use a classic, long grain brown rice, which is what you see in my photos. This pressure cooker recipe is also intended for basmati brown rice and jasmine brown rice with no change to the recipe instructions.
Rinsing brown rice helps remove dust and grit. It also washes away excess starch which prevents the grains sticking together – this promotes fluffiness, which is important when cooking rice.
Yes! Allow the rice to cool completely and package into a freezer-safe, airtight container. Freeze up to 3 months, or longer if vacuum sealed. To thaw, transfer to the refrigerator for an overnight stay, then heat and serve.
Instant Pot Brown Rice Recipe
INGREDIENTS
- 2 cups Long Grain Brown Rice
- 2 cups Water
- ½ tsp Salt, optional
Instructions
- Add BROWN RICE, WATER, OIL, and SALT to the Instant Pot.
- Secure the lid and set the pressure valve to "Sealing".
- Select "Manual" or "Pressure Cook" and set the cook time for 22 minutes on HIGH pressure.
- When the cook cycle completes, allow a 10-minute natural pressure release (NPR).
- Carefully turn the valve to "Venting" to release any remaining steam.
- Press "Cancel", open the lid, and fluff the rice with any stirring utensil.
- Serve warm.
- To store, allow to cool completely and refrigerate in an airtight container up to 5 days.
Equipment
- rice paddle or other stirring utensil
- 6 quart Instant Pot or any size pressure cooker
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Jeff says
Yep, of all the rice cooking methods, Instant Pot brown rice is where it's at and I'm never looking back. Thanks for posting this!