Instant Pot Brown Rice
Learn how to cook Perfect Instant Pot Brown Rice (Pressure Cooker Brown Rice) in 20 minutes. Serve with soy sauce and fresh herbs!The Instant Pot is perfect for making rice, because you don’t have to account for liquid that evaporates during the cooking process (as you would with stovetop). It takes all the guessing out and allows you to work with a 1:1 rice to liquid ratio.This is PERFET for meal prep. If you want to make more than 2 cups, bump it up to 3 cups rice and 3 cups liquid (a 1:1 ratio)—just don’t exceed the maximum capacity of your Instant Pot.
Ingredients
- 2 c short grain brown rice, rinsed
- 2 c chicken or vegetable stock, or bouillon paste and water
- 2 Tbsp oil, sesame, olive, etc.
Instructions
- Start the Instant on high pressure, manual setting—this will save you some time as it begins to preheat. Make sure to add the vegetable stock and oil to the pot as this happens, as you don’t want to heat the pot dry.
- Rinse the rice in a fine mesh strainer until the water comes out clear.
- Transfer the rice to the Instant Pot and stir into the broth and the oil; taste the broth for salt and add more if needed. Stir to combine, then secure the lid on top. If you didn’t preheat the vessel, set to manual, high pressure and set the timer for 22 minutes.
- When the time is up, allow rice to sit for 10 minutes as the pot naturally releases. When the 10 minutes are up, finish with a manual pressure release.
- Remove the lid from the pot and give it a stir. We typically add soy sauce, lime juice, lime zest, and fresh herbs afterwards for a more flavorful rice.
Nutrition Facts
Calories: 234kcal, Carbohydrates: 40g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 88mg, Potassium: 197mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 1mg