Robyn Stone
Instant Pot Brown Rice Recipe – This no-fail, easy recipe makes the best brown rice every time! It’s perfect for busy weeknights and easy meal prep!
I love simple, easy make-ahead recipes that make my weeknights (and days!) even easier! Take this simple Instant Pot Brown Rice Recipe. I love to make a batch of it to then use in so many recipes throughout the week. I know that I can quickly add this cooked brown rice to any number of dishes – from serving alongside baked chicken and vegetables, adding to my burritos, salads and so much more.
Instant Pot Brown Rice Recipe
How to Make It
To make this, I start with 2 cups of brown rice and 2 1/2 cups of water, stock or broth.
I then seal my Instant Pot and set the timer for 15 minutes. I then let my Instant Pot release pressure naturally. You’ll see that all of the liquid from the water, stock or broth that you added are absorbed into the rice making it tender and delicious.
You’ll also notice that I do not add a lot of seasoning to my recipe as it cooks. Here’s why. I prefer to leave it unseasoned so that I can season it based on the dish that I am serving it with or including it in. Of course, if you are preparing your rice to serve immediately, seasonings are perfect to include. If you are making batches of it like I like to do, you’ll most likely prefer for it to be unseasoned as well.
Fluff your rice using a fork and then serve.
How to Make Ahead, Store, and Freeze Brown Rice
How to Make Ahead
Brown rice makes the perfect make ahead recipe to help with meal prep! I love to make a large batch of it on the weekend to use in recipes throughout the week. If I see that I haven’t used it all within the week (which is rare!), I simply freeze it to use later! How great is that?
How Long Will it Last in the Refrigerator?
You can store in an airtight container in the refrigerator for up to a week.
How Long Will it Last in the Freezer?
You can cool the rice after cooking, place in a freezer safe, airtight container, then freeze for up to 3 months.
More Rice Favorites!
Chicken and Rice Casserole Recipe
I think you’ll absolutely love this staple recipe and find so many recipes and meals that you want to include it in!
Here’s my Instant Pot Brown Rice Recipe. I hope you make it soon!
Instant Pot Brown Rice Recipe
Ingredients
- 2 cups uncooked brown rice
- 2 1/2 cups water, stock, or broth
Instructions
- Add uncooked brown rice to the Instant Pot or other pressure cooker. Pour in the water, stock or broth and stir to combine. Seal the lid of the Instant Pot and select 15 minutes on high pressure.
- Allow the Instant Pot to release pressure naturally. Remove the lid to the Instant Pot and fluff the brown rice with a fork.
- Serve the brown rice or transfer to an airtight container and store in the refrigerator for up to a week or the freezer for 3 months.
Nutrition Information
Enjoy!
Robyn xo
Hey Robyn, this is Robyn Roger’s loved the recipe. Rice came out just right, not over cooked. After the rice got done I made Spanish rice out of it and some chicken verse, yummy to da tummmm. Thanks
I am so happy to hear you loved the recipe too, Robyn! Thanks! xo
Robyn
I have cooked this rice twice and it is amazing! I followed the recipe exactly and the rice was perfect.
Bobbie
Thanks so much Bobbie! Glad you enjoyed the rice too! xo
Robyn
I have made this rice twice and it is amazing. I followed your directions exactly and the rice was perfect. Thanks
Bobbie
Thanks for shareing ur recipe.do u soak ur rice overnight? I wonder if ur recipe will make a difference cause i always soak mine overnight..its better for digestive system when soaked incase ur wondering
Hi Esther,
I don’t soak it overnight. I hope you enjoy the recipe! Thanks!
Do you pre-rinse your rice? Thanks!!!
How long is the natural release? Does the pot beep when it releases?
Hi Nancy,
The time may vary a bit between different machines and different ingredients used, etc. Your pressure cooker or instant pot manual should list the features and other info about natural release, quick release and more helpful information. I hope this helps and you enjoy the rice, Nancy! xo
I followed the recipe exactly, and my rice turned out rather gummy. There was also still some water on the bottom of the pot. I’m still trying to find the settings that will give me the great results my old rice cooker gave me. Next time I’ll add a couple of more minutes to the cook time.
Hi Phil,
I’m sorry your rice was gummy, but I’ve not had this problem before. It could be a difference in the rice used, difference in instant pots, etc. My rice turns out great using this recipe. Thanks.
Did you accidentally use instant brown rice?
This is my go to rice recipe! Sometimes I follow your recipe exactly for more al dente rice, and sometimes I add another 1/4 cup of water for texture more like sticky rice. I love both ways. Thank you!
Thank you!! This came out perfectly. I have tried before and always it was too hard or too mushy. Just right!
I’m so glad you like it too, Sara! xo
Can I double this recipe?
P.S. My brown jasmine rice came out perfectly when I followed your recipe exactly
I’m so glad you enjoy the recipe, Susan! I’ve not doubled it before – afraid it may be too much at one time. Thanks!
Yes, I have doubled this recipe a few times and it has come out beautifully each time.
Mine was sitting in a pool of broth. This is my second attempt. 😫
Hi Darren,
I am sorry it didn’t turn out when you made it. I’ve never had that happen, so I’m not sure what could cause it. Thanks!
What size Instant Pot do you use?
My instant pot has 3 levels “less, normal, and more”
Which one should it be on when I do this?
In case it’s worth mentioning, the other two times ive made brown rice in this, it took 45 minutes before the rice would fully cook.
Janice,
I just set my Instant Pot for 15 minutes at High Pressure on manual release. Mine does not have those 3 levels that yours does. The Instant Pot website says the “Less, Normal, and More” are preset cooking times and temperatures. You have to allow time for the instant pot to get to temperature and pressure to build before it starts the 15 minute cooking time and allow time for the pressure to manually release. Some instant pots may take longer for this to occur than others. Hope this helps.
Great recipe. I used brown long grain rice and it turned out perfect. I added some sumac, ground coriander, garlic powder, pepper and salt.
Thanks, Talia!
Sounds good with your additions.
Hi Talia – Can you tell me about how much you used of each for a recipe of this size?
Hi Robyn!
Would you please tell me the brand rice you use?
Thank you!
Hi Nyeer,
I have used several different brands, including store brands, of whole grain brown rice for this recipe and it has worked well with all of them.
CAn you DOUBLE this recipe? Is the cooking time the same?
Becky,
I have not doubled the recipe so I’m not sure how it would work. Thanks!
Is this using a standard measuring cup or the rice cup that came with the instant pot?
Hi April,
It is a standard measuring cup. Thanks!
I make only one modification, an increase in time for elevation, and the results are great! Thanks!!
Thanks, Dale. You do have to make adjustments for cooking time if you live at a higher elevation than Georgia! So glad you liked it.
Just made this. Came out perfectly. I used medium grain brown rice and low sodium chicken broth. Followed all directions. Thank you for sharing!
Thanks, Ev! Don’t you just love how easy this is to make? xo
I have an 8qt Instant Pot and I doubled the ingredients but kept the cooking time the same and my brown rice turned out great! All I added was some salt to the water and rice. I have a small rice cooker and decided to give my instant pot a try because I wanted to make a large batch of rice and was expecting this to be a potential blunder but surprisingly my rice came out better than it does in my (inexpensive) rice cooker.
Thank you for the awesome recipe!!
Hi Brianna!
So glad your rice worked out so well for you in your Instant Pot. Thanks!
Robyn,
I had to tell you this is the easiest and best recipe for brown rice ever!! This is the first recipe I ever made in my new instant pot and it was PERFECT!! I just followed your instructions and didn’t change anything and it was great! Thank you!!
Thanks, Annie!
So glad you had such success with this recipe. It’s the easiest way I’ve found to cook brown rice with consistent results. xo
Two cups of rice makes more than we need. Can I halve the ingredients for a smaller portion?
Paulette,
I would recommend cooking the full recipe. You can then store the extra rice in the refrigerator in an airtight container up to a week in the refrigerator or in the freezer for up to 3 months. Hope this helps!
I am a little baffled and hesitant to use this small amount of water. My organic brown rice package says use 1 cup of rice to 2 or 2 1/2 cups water and cook for 40-45 minutes then fluff. How can using twice the amount of rice not equate to an undercooked rice? Is it the fact it is done in a pressure cooker environment make the difference?
Hi Richard,
You don’t need as much water when cooking your rice in an Instant Pot. I have used this recipe hundreds of times and have always had perfectly cooked brown rice every time. Hope you enjoy!
Hi!
How would I cook instant brown rice? Thank you for your help!
This came out perfect! I chose your recipe among the many I found because you had a cook time of 15 minutes and the other recipes times just seemed too long. Glad I did! Came out perfect!
Thanks, Kim. I’m so glad this worked out so well for you. This always works for me, too.
Brown Rice is now 0 points in the latest version of WW (Weight Watchers). The brown rice came out perfect and my husband is making a stir-fry with a bunch of veggies and some shrimp for a very low point dinner which is good since I only get 16 points a day on the Purple Plan. Thank you!
That’s awesome, Cheryl! I’m so glad you love the brown rice recipe. I love to make it to have on hand throughout the week for burrito bowls and more! xo
That’s great, Cheryl. I love that you can use this rice recipe in so many other recipes.
works great! no muss, no fuss and I made enough for leftovers….YUMM and thank you!
Thank you, Diana. I’m glad you found it as easy to make as I do. Enjoy!
Rice came out fantastic!! I’ve used other “recipes” for rice before and it always came out mushy- just googled a quick recipe and yours came up- I am soooo GLAD it did- best brown rice- the texture was just fantastic. I’ll be looking to your site for other recipes Thank you!
Welcome to Add a Pinch, Audrey. I’m so glad this recipe worked as well for you as it always does for me. I hope you find many more recipes you love here.
Worked beautifully! Love it!!
Thanks, Cheryl. Don’t you love how easy it is?
Came out pitch-perfect. I used a no-salt chicken stock from Whole Foods. (Yes, I’m allowed to shop there even though I don’t have a BMW.)
Made this tonight. Started with sauteing sweet onion and red pepper in the instant pot, which I set aside after sauteing. Cooked rice per your directions and added the veggies at the end. Perfect! Serving with grilled skewered chicken strips with soy-peanut marinade and green beans. Thanks for the perfect rice!
I also used no-salt chicken stock in lieu of water….
Sounds delicious, Robin.
This is the only brown rice recipe that turns out perfect when I use my Insta Pot.
Thanks so much. I’m glad this recipe turns out so well for you, too. xo
Didn’t think this would work, I usually have twice the ratio water to rice. Also thought 15 mins was rather a long time on pressure. Oh ye of little faith! But I doubled the recipe, and then forgot to release after a few minutes because I was doing other stuff. Still turned out great.
Glad this worked so well for you, Chris. Thanks
From one Georgia Peach to another…Thank You! FINALLY! A perfect brown rice recipe where half doesn’t stick to the pot, and the other half make a mess all over my stove. It turned out perfectly. And it takes my Instant Pot 22 minutes to de-pressurize.😉
Thank you, Georgia Peach Laura! I’m so happy this recipe works so well for you. This is the only way I make brown rice now.
Great tasting rice, but more than I need at one time. If I cut the amount of rice and water in half, do I need to adjust the cooking time?
I haven’t tried halving the recipe, Carol. I would recommend cooking the full recipe. You can then store the extra rice in the refrigerator in an airtight container up to a week in the refrigerator or in the freezer for up to 3 months. Hope this helps!
This is the only brown rice recipe I use. I’ve made it over a dozen times now with perfect results every time. I do 3 cups rice at a time with 3 3/4 water.
Thanks, Jessica. Don’t you love how easy it is?