Saturday, January 8, 2022

Instant Pot Brown Rice

Instant Pot brown rice comes out perfectly fluffy in a fraction of the time as other methods! Make some tonight for a tasty side to your meal.

Cooking brown rice in an Instant Pot allows you to focus your attention on your main dish or more hands-on sides.

Plus, you have the option of a natural or quick pressure release! Either way, the grains come out perfectly plump and fluffy every time.

Looking for more flavorful rice recipes? Basmati or jasmine grains cooked in chicken base is a staple in our house, and it pairs well with just about any dish!

You can’t beat this restaurant-style Mexican recipe for taco night, or you can recreate your favorite cilantro lime side from Chipotle for a lighter option.

Instant Pot Brown Rice in a wood bowl

Instant Pot Brown Rice - Tips and Tricks

  • Rinse the grains! Swish them around in a bowl of cool water, then drain them through a sieve. Rubbing the grains together with your fingers helps remove the excess starch. Sometimes there will be dry hull in the bag - these should float in water and can be picked out and discarded.
  • Use the right amount of liquid. Because the grains and broth are pressure sealed, very little liquid evaporates during the cooking process. This is why the ratio is almost equal and different than the ratio you would use for a stovetop method.
  • Adjust the flavor. This recipe calls for a mixture of fresh herbs to create a lovely, earthy flavor. Feel free to use any of your favorite combinations or leave them out altogether. The butter is also optional, but I highly recommend it - either added during cooking or melted over top before serving.
  • Want a vegetarian version? Replace the chicken stock with vegetable stock, bullion, or even plain water instead. You may want to add 1 teaspoon of kosher salt for flavor if using just water.

brown rice in instant pot ingredients

Serving Suggestions

Obviously, the flavors in this Instant Pot brown rice go beautifully with chicken. I love to toss some boneless breasts or lemon bites in the air fryer to cook at the same time.

Include this fiber-rich grain in stir-fries as a healthier alternative, or simply dish it up alongside your favorite veggies!

You can also make a full meal of chicken and brown rice in the Instant Pot! For this recipe, you will need to use long-grain brown rice, reduce the liquid by half, and double the initial cooking time.

brown rice in instant pot ready to cook

Kitchen Tools You Will Need

  • Instant Pot - This is the one I use, but any countertop electric pressure cooker should work just fine.
  • Sieve - Great for straining liquid or sifting dry ingredients to prevent clumps. You can even use it to dust powdered sugar over desserts!

brown rice in instant pot cooked

FAQ - Common Recipe Questions

How do I store leftover Instant Pot brown rice?

Once cooled, transfer leftovers to an airtight container and refrigerate for 4 to 5 days. You can also freeze it for up to 3 months!

Can I reheat brown rice in an Instant Pot?

Surprisingly, yes! Add 1 cup of water to the inner liner, then place the trivet on top. Set a heatproof container with your leftovers on top of the trivet, then close the lid and seal the vent.

Set it to “Steam” for about 5 minutes, then do a quick pressure release and you’re done!

instant pot brown rice in bowls on a wood table

Enjoy!

With love from our simple kitchen to yours. 

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Instant Pot Brown Rice wide bowl



Yield: 6-8 servings
Author: Donna Elick
Instant Pot Brown Rice

Instant Pot Brown Rice

Instant Pot brown rice comes out perfectly fluffy in a fraction of the time as other methods! Make some tonight for a tasty side to your meal.
Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

Ingredients

  • 2 cups long-grain brown rice
  • 2 1/4 cups chicken stock
  • 1 heaping tablespoon chopped fresh herbs (parsley, thyme, oregano, and basil) (optional)
  • 4 tablespoons salted butter (optional)

Instructions

  1. Rinse rice under running water and drain through a sieve.
  2. Place rice into the pot of an instant pot cooker. Add chicken stock, chopped herbs, and butter.
  3. Secure the lid on the instant pot and program it using the manual setting to cook for 22 minutes. The instant pot will take some time to pressurize before the timer begins to count down (be sure the vent is in the sealed position).
  4. Once the rice has cooked for the full 22 minutes, you can leave it to depressurize on its own or you can move the valve to quick-release the pressure.
  5. Fluff the rice with a fork and serve, topped with a pat of butter and some fresh chopped parsley.
DONNA'S NOTES
  1. Since the instant pot seals the liquid and rice up together, very little liquid evaporates. This is why the rice:liquid ratio is almost equal - different than the ratio you would use on the stovetop or on the package instructions.
  2. Rinse the rice well - use your fingers to rub the grains against one another to help rinse off the extra starch. Sometimes brown rice has some of the dry hull in the bag. These usually float in water and can be picked out and discarded when washing the rice. The extra moisture in the rice after rinsing is not a problem for the recipe - it is accounted for.
  3. You can substitute water for the chicken stock - you may wish to add 1 teaspoon of kosher salt to the rice and water if you do not use chicken stock.
  4. The butter is also optional. You can cook it in the pot with the rice, just add some to the top, or both!
  5. We used a mixture (equal parts) of parsley, thyme, oregano, and basil in the rice mixture and it had a lovely earthy, herby flavor. Substitute any of your favorite herb combinations. They all go with butter and chicken stock.
  6. You could also use vegetable stock (or bouillon) to keep the rice vegetarian.
  7. Store in an airtight container in the refrigerator for 4-5 days.

Instant Pot Brown Rice closeup

Originally published January 2022

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