Instant Pot Brown Rice comes out perfectly fluffy in a fraction of the time as other methods! Make brown rice in a pressure cooker tonight for a tasty side to your meal.
Instant Pot Brown Rice
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, pressure cooker brown rice comes 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!
Tips for Perfect Pressure Cooker Brown Rice
- 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 for Instant Pot brown rice is almost 1:1, instead of the ratio you would use for a stovetop method.
- Adjust the flavor.
This brown rice Instant Pot 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) with the rice in Instant Pot, if using just water.
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 a pressure cooker!
For this recipe, you will need to use long-grain brown rice, reduce the liquid by half, and double the initial cooking time.
Instant Pot Brown Rice FAQ
Once cooled, transfer leftover pressure cooker brown rice to an airtight container and refrigerate for 4 to 5 days. You can also freeze it for up to 3 months!
Surprisingly, yes! Add 1 cup of water to the inner liner, then place the trivet on top. Set a heatproof container with your leftover rice in the Instant Pot 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!
With love, from our simple kitchen to yours.
Other Instant Pot Recipes
Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)
- 2 cups long-grain brown rice
- 2 1/4 cups chicken stock
- 1 tablespoon chopped fresh herbs, parsley, thyme, oregano, and basil (optional)
- 4 tablespoons salted butter, optional
- Rinse rice under running water and drain through a sieve.
- Place rice into the pot of an instant pot cooker. Add chicken stock, chopped herbs, and butter.
- 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).
- 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.
- Fluff the rice with a fork and serve, topped with a pat of butter and some fresh chopped parsley.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2022, updated and republished March 2023
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