Instant Pot Brown Rice
Servings: 8 Servings
Ingredients
- 2 ½ cups water
- 2 cups long grain brown rice not instant rice (use long-grain jasmine or basmati)
- ½ teaspoon salt optional
Instructions
- Pour the water, rice, and salt, if using, into the stainless-steel liner of the Instant Pot. Stir to make sure the rice is evenly submerged in the liquid.2 ½ cups water, 2 cups long grain brown rice, ½ teaspoon salt
- Make sure the seal is properly seated in the lid, then close the lid and set the valve to the sealing position. Press the Manual or Pressure Cook button and adjust to high pressure for 22 minutes.
- Once the cooking time is complete, turn off the Keep Warm function and allow the pressure to release naturally for at least 10 minutes. After that, carefully open the valve to release any remaining pressure.
- Remove the lid and fluff the rice with a fork. Serve hot as a side dish, or pair it with your favorite proteins and vegetables.
Notes
- This recipe was tested in a 6-quart Instant Pot Duo. Cook times can vary slightly by model and brand of pressure cooker.
- This recipe is written for long grain brown rice, including jasmine or basmati. Do not use instant brown rice.
- I usually do not rinse the rice, but if you do, drain it very well so extra water does not make the rice too soft.
- Turn off the Keep Warm function after cooking so the rice does not overcook or stick to the bottom.
- Store leftover rice in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition Facts
Instant Pot Brown Rice
Serving Size
0.5 cup
Amount per Serving
Calories
171
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.5
g
Sodium
152
mg
6
%
Potassium
103
mg
3
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
0.4
g
0
%
Protein
4
g
8
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
