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
- 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.
- 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