Instant Pot Brown Rice (perfect + fluffy!)
Instant Pot brown rice comes out fluffy each time, and takes less time than the stove! This post shows you how to cook it perfectly with step by step photos.
Servings: 4
Calories: 201kcal
Ingredients
- 1 cup long grain brown rice see note 1
- 1 ¼ cups water see note 2
- ¼ teaspoon salt
After cooking
- 1 tablespoon refined coconut oil or butter
Instructions
- Rinse- Run the rice under the tap in a colander, or add it to the stainless steel base, cover with water, swirl, then drain off the water (repeat 2-3 times).
- Combine- To the stainless steel insert of your Instant Pot, combine the rinsed rice, cooking liquid and salt. Make sure all the rice is submerged in the liquid.
- Pressure cook- Put the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Set your Instant Pot to cook at high pressure for 22 minutes. Allow for a full natural pressure release- let the Instant Pot sit until the pin drops (around 15 minutes). Set the valve to 'venting', and carefully remove the lid.
- Fluff the rice- Add your coconut oil (or butter if you are using that in place), and use a rice paddle or wooden spoon to fluff the rice. Put the lid onto your Instant Pot and let it sit for 2-3 minutes.
- Serve- Serve your brown rice and enjoy!
Notes
1- you may use any long grain brown rice; brown basmati is pictured
2- to add extra flavor, cook your rice in vegetable or chicken stock
3- nutritional information represents ¼ of the batch
Storage
Cool rice quickly and get it into the fridge within 2 hours of cooking. Store in an air tight container for up to 4 days. Freeze in an air tight container or freezer bag for up to 3 months.
Reheat
Add a tablespoon of water, then heat in the microwave until steaming hot. Fluff the rice back up and enjoy.
Nutrition
Serving: 0.5cup *note 3 | Calories: 201kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 152mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 13mg | Iron: 1mg