Instant Pot Brown Rice
Learn how to make Instant Pot Brown Rice that turns out fluffy and flavorful every time! This is a staple side dish at our house that we serve almost on a weekly basis!
Servings: 5 -6 servings
Calories: 295kcal
Ingredients
- 2 cups brown rice
- 2 ½ cups water
- 1 ½ teaspoons salt
- 1 Tablespoon butter
- 2 teaspoons better than bouillon chicken base optional
Instructions
- Rinse the rice with a fine mesh strainer using cold water to remove some of the starch. It really does help the rice to be less gummy.
- Add the rice, water or broth, salt, and butter to the instant pot, then seal with the lid and make sure the pressure release valve is set to seal.
- Cook on HIGH pressure (manual) for 22 minutes, then allow the Instant Pot to do a 10 minute natural release.
- Manually vent any remaining pressure, then remove the lid and fluff the brown rice with a fork.
- Serve warm.
Notes
- You can easily double this recipe without adjusting the cooking time. I made this in a 6-quart Instant Pot and had plenty of room for more.
- Storing and Freezing: Leftover rice will keep in the fridge for up to 7 days or can even be frozen for up to 3 months. To reheat, transfer the frozen rice to a bowl without thawing and heat in the microwave with a damp towel over the bowl.
Nutrition
Calories: 295kcal | Carbohydrates: 58g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 734mg | Potassium: 205mg | Fiber: 3g | Sugar: 1g | Vitamin A: 70IU | Calcium: 30mg | Iron: 1mg