Instant Pot Brown Rice (Easier than the Stove!)
Servings: 8
Calories: 171kcal
You know why I love cooking brown rice in the Instant Pot? All you have to do is add rice and water to the pot, press a button, and walk away! The pressure cooker will turn off automatically when it's done cooking, so even if you get distracted, the rice won't burn to the bottom of the pot. It turns out perfectly fluffy on your first try, and you won't have to keep an eye on the water level the way you do with stove-top cooking.
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Ingredients
- 2 cups brown rice
- 2 cups water
- ¼ teaspoon fine sea salt
Instructions
- Place the rice in a fine mesh strainer and rinse it under running water until you see no bubbles or foam on top. Add the drained rice and water to the bottom of the Instant Pot, then secure the lid and move the steam release valve to the "sealing" position.
- Press the Manual or Pressure Cook button on your machine and cook at high pressure for 22 minutes. The pot will take roughly 8 minutes to come to pressure before the cooking cycle begins.
- When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. (In other words, don't do anything right away.) When the screen reads LO:10, move the steam release valve to Venting to release any remaining pressure.
- When the floating valve in the lid drops, it's safe to remove the lid. Fluff the rice with a fork, and serve warm. Leftover rice can be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition information is for approximately 3/4 cup cooked rice, assuming you get 6 cups total from this recipe. This information is automatically calculated, so it's just an estimate, not a guarantee.
Water note: If you don't rinse the rice first, I recommend adding an extra 1/4 cup of water to account for the lower moisture content.
Nutrition
Calories: 171kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Sodium: 1mg | Potassium: 127mg | Fiber: 1g | Calcium: 16mg | Iron: 0.9mg