Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

bowl of instant pot brown rice garnished with parsley

5 stars from 1 review

Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Instant Pot Brown Rice comes out perfectly fluffy in a fraction of the time as other methods! Serve this easy rice recipe as a healthy side.

Author: Donna Elick

Servings: - 8

Prep Time5

Cook Time22

Total Time27

Ingredients

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

Instructions

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.

Notes

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.

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.

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.

The butter is also optional. You can cook it in the pot with the rice, just add some to the top, or both!

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.

You could also use vegetable stock (or bouillon) to keep the rice vegetarian.

Store in an airtight container in the refrigerator for 4-5 days.

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