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5 from 2 votes

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!
Prep Time2 mins
Cook Time22 mins
Additional Time10 mins
Total Time34 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 5 -6 servings
Calories: 295kcal
Author: Amy Nash


  • 2 cups brown rice
  • 2 ½ cups water
  • 1 ½ teaspoons salt
  • 1 Tablespoon butter
  • 2 teaspoons better than bouillon chicken base optional


  • 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.


  • 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.


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