Instant Pot brown rice
Instant Pot brown rice is easy to make and comes out perfectly fluffy and tender, with no draining needed. It’s great as an easy dinner side dish or to have on hand for fried rice, stir fry, tacos, burritos and more.
Yield: 6 -8 servings
Ingredients
- 2 cups long grain brown rice
- 2 ½ cups water (or low-sodium chicken or vegetable broth)
Instructions
- Combine the brown rice and water in the insert of the Instant Pot, stirring well. Make sure the rice is all submerged (push it down with a spoon if it’s floating.)
- Seal the pot and cook on high pressure for 22 minutes.
- Once the cook time is complete, do natural release for 10 minutes then do a quick release to release the remaining pressure.
- Once the pot is safe to open, stir the cooked rice, season to taste and serve hot.
Notes
You’ll want to use only long-grain brown rice here. Other types of rice and other forms of brown rice won’t have the same water to rice ratio or the same cook time.
Feel free to substitute vegetable or chicken broth for the water if you want to cook your rice in one of those liquids.
Be sure all of the rice is submerged in the liquid before you seal the pot and cook the rice. You can use the back of a spoon to push down any rice grains that are floating.
Brown rice, once cooled, can be stored in a covered container in the refrigerator for up to 5 days.
Brown rice also can be frozen. Place in a freezer safe container or plastic bag (that’s been labelled and dated) and freeze for up to 5 months.
To reheat, place the desired quantity of rice in a microwave-safe container, sprinkled with a bit of water and cover with a damp paper towel. This helps prevent the rice from drying out as it reheats. Microwave on high for 40 seconds, then stir and add an additional 15 to 30 seconds as needed until heated through. (The total time will depend on how much rice you are reheating at a time.)
Video
Nutrition
Serving: 1serving | Calories: 55kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 3mg | Fiber: 1g
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