Description
Perfect, fluffy brown rice made effortlessly in your Instant Pot! This simple yet versatile method produces consistently delicious brown rice with minimal hands-on time. Each grain cooks up separate and tender, creating an ideal base for countless meals or a satisfying side dish that pairs with virtually any cuisine.
Ingredients
Units
Scale
- 2 cups brown rice
- 2 1/2 cups water
- 1 tsp. kosher salt
- 2 tsp. olive oil
Instructions
- Combine Ingredients: In the insert of your Instant Pot, stir together rice, water, salt, and olive oil until well mixed. This ensures even distribution of salt and oil for properly seasoned, non-sticky rice.
- Seal the Pot: Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing” position. Double-check that the seal is secure to prevent steam from escaping during cooking.
- Set Cooking Time: Set Instant Pot to cook at High Pressure for 22 minutes. This is the optimal time for brown rice to become perfectly tender while maintaining its nutritious qualities and pleasant chewy texture.
- Natural Release: After cooking is complete, let pressure release naturally for approximately 12 minutes. This gradual pressure decline helps the rice finish cooking properly without becoming mushy.
- Manual Release: After the natural release period, manually release any remaining pressure by turning the Steam Release Valve to “venting” position. Wait until all steam has escaped before opening.
- Initial Fluff: Remove lid and fluff rice with a fork to separate the grains and release excess moisture.
- Final Steam: Place a clean kitchen towel over insert, and close lid (without locking). Let rice steam an additional 5 to 10 minutes. The towel will absorb excess moisture for perfectly fluffy rice.
- Serve: Fluff rice once more with a fork, and serve hot with your favorite main dish.
Notes
- This recipe scales down easily; to make 4 servings, simply cut the recipe in half.
- For a richer flavor, substitute low-sodium chicken broth for the water.
- Measure the liquid carefully; too much water can make the finished rice gummy.
- Stir in a handful of chopped soft fresh herbs, such as parsley, dill, basil, or chives at the end of cooking for extra flavor.
- Use leftover rice to stuff bell peppers or to make fried rice.
- Brown rice stays fresh in the refrigerator for up to 5 days in an airtight container.
- You can freeze cooked brown rice for up to 3 months in freezer-safe containers.
- Different varieties of brown rice (short-grain, long-grain, etc.) may require slight adjustments to water ratio.
Nutrition
- Serving Size: ½ cup cooked
- Calories: 108
- Sugar: 0g
- Sodium: 149mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
