Place rice, water, and salt into the stainless-steel liner of the pressure cooker.
2 cups instant brown rice, 2 cups water, ½ teaspoon kosher salt
Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 5 minutes. After the timer beeps, open the valve to complete a quick pressure release.
Carefully open the lid, and use a fork to fluff the rice. Serve hot.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1/2-cup of brown rice (uncooked). Actual calories will vary. The brown rice can be stored in a sealed container, in your fridge, for up to 3 days. *This recipe can be adjusted as long as a 1:1 ration of rice to water is used AND there is enough liquid to bring your specific pressure cooker to pressure. Please check your owner’s manual to determine the minimum amount of liquid required for your specific model.*