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! 

Instant Pot Brown Rice Recipe - This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! // addapinch.com

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

Instant Pot Brown Rice Recipe - This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! // addapinch.com

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.

Instant Pot Brown Rice Recipe - This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! // addapinch.com

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.

Instant Pot Brown Rice Recipe - This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! // addapinch.com

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!

How to Cook White Rice

Cilantro Lime Rice

Spanish Rice with Beef Recipe

Chicken and Rice Casserole Recipe

Instant Pot Brown Rice Recipe - This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! // addapinch.com

I think you’ll absolutely love this staple recipe and find so many recipes and meals that you want to include it in!

Instant Pot Brown Rice Recipe - This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! // addapinch.com

Here’s my Instant Pot Brown Rice Recipe. I hope you make it soon!

Instant Pot Brown Rice Recipe - This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! // addapinch.com

Instant Pot Brown Rice Recipe

Instant Pot Brown Rice Recipe – This no-fail, easy as can be brown rice recipe is perfect for busy weeknights and easy meal prep! 
4.77 from 56 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time15 mins
Total Time27 mins
Servings: 6 (1-cup) servings
Course Side Dish
Calories: 216.5kcal
Serving Size 1cup
Cuisine American
Author: Robyn Stone

Ingredients

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

Serving: 1cup | Calories: 216.5kcal | Carbohydrates: 44.8g | Protein: 5g | Fat: 1g | Sodium: 7mg | Potassium: 84mg | Fiber: 2g | Calcium: 24mg | Iron: 1.1mg
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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186 Comments Leave a comment or review

  1. I saute some chopped onions in the IP first, then add the remaining ingredients. I cook on high pressure for 22 minutes then NPR.  I freeze it in portions large enough for the 2 of us.  Just pop that ziplock with frozen rice in the microwave for 2 minutes.  Comes out perfect and fluffy every time.  This is such a great recipe.

    1. Don’t you just love how easy brown rice is to flavor depending on your tastes! I love cooking a large batch to then use like this! xo

  2. I am confused about this recipe. In the beginning, you state ”
    To make my Instant Pot Brown Rice, I begin with the standard ratio of for every cup of uncooked rice, add 2 1/2 cups of water, stock or broth”. Then when you list the ingredients you state ”
    Ingredients
    2 cups uncooked brown rice
    2 1/2 cups water, stock, or broth”
    Which is the correct ratio for rice?

      1. Hi Maggie,
        This recipe calls for 2 cups of uncooked rice and yields 6 (1 cup) servings.

      2. It doesn’t appear that you altered the recipe above in response to George Wooden’s observation. Did you want to *remove* the statement that reads, “I begin with the standard ratio..”? This looks like a great recipe, but that statement definitely contradicts the directions given by the ingredients list. It also may account for some of the recipe fails that others have mentioned.  Anyway, I’m about to try this recipe by following the ratio that you use in the ingredients list… 

      3. Hi Mary!
        The ratios that I use are for every 2 cups of uncooked brown rice, I use 2 1/2 cups of water, stock or broth. I hope you enjoy it! xo

  3. Brown rice is the best in an instant pot. I have found that 1 1/2 cups of rice works best with 2 1/4 cups liquid. The extra liquid isn’t necessary. I really enjoy your recipes. Keep up the great work. 

  4. I just bought an instapot this week. This is happening this weekend!.Thanks for the freezer idea. That will be helpful on busy weeknights. 

    1. Congratulations on your new addition! 🙂 I hope you enjoy it and especially this crazy simple brown rice recipe. Being able to pull it out of the freezer for busy weeknights is the best! xo

  5. this is a good one! I have someone that would love it. let me be the one of many to ask “if you use fresh salmonhow do you suggest prepare it since it will be thawed and unseasoned?

  6. Unfortunately, this recipe did not work out for me. I used 2 cups of brown rice and 5 cups of water on 15 minutes high pressure as stated in the recipe, and my brown rice came out looking more like oatmeal. Next time, I’ll try it with less water.

    1. Sorry it didn’t work out as it should have, Rana. I make this often with this recipe and have not had a problem with it, so I can’t be sure what happened. Thanks!

    2. Mine turned out this way as well, however, I quick tossed it in a saucepan to help soak up some of the excess moisture, and although my rice didn’t turn out as fluffy as I am used to it being, it still tasted delicious and my whole family gobbled it up! I added some cut up chicken, onion, peas, and carrots to round out the meal. It was a hit!

      1. Thanks Jill! I’m glad your family enjoyed it! I’ve not had too much moisture when I made it, but I’ve adjusted the recipe as some others have mentioned theirs did. Sounds like a delicious meal! Thanks! xo

    3. Hi Chloe,
      I’m sorry this didn’t work out for you. I make it often and it works fine, but I have adjusted the recipe. I hope this change helps! Thanks!

    4. The recipe calls for 2 cups of brown rice and 2 1/2 (not 5) cups of water. So I’d say your rice-to-water proportions being way off caused the rice to turn out like oatmeal. Try it again!

    5. I wanted to cook less rice, don’t freeze rice. I used 1/2 cup rice, and 3/4 cup water. Which it the same proportions or ratios recommended here. I cooked on High 15 min, and let it naturally cool off. Turned out great, no water left but still moist, soft rice.

    6. Your ratio was actually incorrect. It should be 2 cups of rice to 2 1/2c of water. Her detailed explanation was corrected later. I’ve made it and its great! 

    1. Natural release is when you let the steam pressure naturally release after pressure cooking. You may want to check your manual that came with you machine for any further information. Thanks!

  7. I had the same problem as rana. No steam was released at all during the 20 minutes I waited for the natural release to happen and it’s just wet mush. Maybe should have used the keep warm function???

    1. Hi Amy, I’m not sure what happened and sorry it didn’t turn out well for you. I’ve not had a problem with it and make it often. I did make an adjustment to the recipe that I hope helps. Thanks so much!

  8. Just tried this recipe, which worked beautifully.  I’ve only had my Instant Pot for about two weeks, and I’ve seen a range of instructions on how to cook brown rice. Your method produced the perfect batch.

    1. I’m so glad to hear you had great results too, Mary! Thanks so much for letting me know you enjoyed it! xo

  9. I found your site searching for brown rice in instant pot. I have not had my brown rice turn out well yet, so I will try your suggestions. My question – I want to cook 3 cups of brown rice – do I add 3 1/2 cups of water? Is it 1:1 plus half a cup of water? Hope this question makes sense… I may just end up cooking 4 cups of rice so I can double your recipe.

  10. The rice turned out perfectly! For those who are having issues with the rice you have to allow the natural pressure to release fully. I’m new to the instant pot so I had to learn this the hard way. Thank you for the recipe!!

    1. I’m so glad you enjoyed it, Mila! The Instant Pot can be a bit of a learning process, but so worth it for it’s convenience!!! Thanks! xo

  11. Robyn, thanks for your recipes. May I suggest that you mention (for the newbies) which button to select? I personally almost always use the MANUAL or PRESSURE button on my InstantPot. I never use the RICE button, which I believe cooks at LOW pressure. The MANUAL or PRESSURE buttons cook at HIGH pressure which is the preferred setting for a successful pot of rice. Just mentioning the time without mentioning the preferred button could give one poor results.

  12. I have the same question with Kim. Got the final meal, I just wonder if we can adust the pressure time. Thanks.

  13. You don’t mention rinsing the brown rice first. Does your recipe ignore this step or do I *always* need to rinse my rice before making it in the IP?

  14. For some reason it just doesn’t work for me   
    Could it be the rice?
    I just purchased it from my local grocery, there is no date on it so I don’t know if it’s fresh. 
    I tried stove top method, seems the same. 
    It’s still as hard as the uncooked in the bag. 
    I simmered it for 2-1/2 hours befor throwing it away, still not cooked!

    1. I’m sorry you’ve not gotten rice the consistency you want, Doug. Since brown rice is a firmer consistency than white rice, some people may not like it as well. It could also be the type of rice you bought – but I can’t be sure. Thanks.

  15. Thank you. Followed your directions and I got perfect brown rice! No rice sticking to the bottom… no rice submerged in water. Just the way I like it. Bravo to you.

  16. This makes great brown rice! I am interested in making a rice + veggies combo, but everything I’ve tried (collard greens, frozen veggies) gets super-mush-ified by 15min at HIGH pressure.

    Some research suggests that the only foods that would survive at 15min on HIGH are whole potatoes, mushrooms, or artichokes. Has anyone else had luck cooking vegetables with their brown rice?

    1. So happy you enjoy the rice, Stephen! We love it too – and isn’t it so easy?!
      I’ve not added vegetables to this particular brown rice recipe in my Instant Pot. I do have many more Instant Pot recipes on my website though you may want to try if you enjoy using yours. Thanks!

    2. Try placing the veggies in a foil pouch and place on top of a wire rack which sits on top of the rice

    1. I’m sorry that happened, Julie. I make this recipe often and have not had that problem, so I’m not sure what happened. Thanks.

  17. I had a similar issue to some – rice came out mushy. I let it natural release for 10 minutes, maybe it should have been longer. I also wondered if it matters what kind of brown rice you use? I used Minute Rice so maybe since that’s considered “instant”, it won’t work with this recipe. If so, then that’s my bad!

    1. Hi Cara,
      I am sorry your rice came out mushy, but it because of the Minute Rice. Instant rice is takes a different amount of time to cook than regular rice. Hope you enjoy this recipe if you give it a try again with some regular brown rice. Thanks!

  18.  Thanks for the recipe. I’m excited to try it. I am cooking for a large group tonight, about 10 people and I’d like to try about 4 cups of dry rice. Will the recipe double easily? So 5 cups of liquid?  Anyone had any luck with this?
    Thanks!!

  19. Hi, on a video about using a pot [Ekovana stainless steel pans ] inside the IP for cooking rice, they used the Steam function for about 6 mins which seems a very short session.

    I like wholegrain rice and would like to use the Ekovana pot inside the IP, but am unsure about how much to do it for since I’ve never used the Steam function and can’t find info. about it. Also, would it be low, mod or high on Steam?
    If I cook it on Manual without the pan, then it cooks for 35mins plus 10mins release.

    1. Hi Sheila,
      I’ve not used one of the Ekovana pans with my Instant Pot, so I can’t say how best to use it with yours. I do hope you enjoy the rice recipe if you give it a try! Thanks! xo

  20. Hi. So frustrated with this. Tried following your recipe and it over heated and burned. Tried a second time, adding 3 cups of water to 2 cups of brown rice, BURNED! The vent is open, right? I live in Arizona and I swear brown rice is so hard to make!! Any guidance would be greatly appreciated.

  21. If you’ve never loved brown rice, like me, this recipe will make you a convert. I halved the recipe and the rice came out tender and fluffy and a lot of that nutty taste was gone. I almost felt like I was eating white rice and cheating. Delicious!

  22. Almost perfect brown rice. I used the 2 C rice with 2.5 C water and mine actually came out a little dry after the NPR. Next time I will probably release a little earlier. I do live at about 6400 ft above sea level, so that may have affected my results a bit. Overall, though, I love this way to cook brown rice. Saves so much time and the rice will be perfect next time with a little extra water. Thanks for a great recipe!

  23. This recipe worked perfect for me! Thank you for this, it’s sometimes hit or miss when trying something off a blog. Can’t wait to see what else you have.

    1. I’m happy to hear that it worked for you. I hope you find many more recipes you will enjoy. I share recipes that my family enjoys and hope that others enjoy them too! Thanks!

  24. My brown rice came out PERFECTLY following these directions! I’ve been making brown rice on the stove forever and got so sick of watching it so it wouldn’t bubble over and then the pain of the cleanup of the pot – no matter how perfectly I cooked it, it always required scrubbing. This was SO SIMPLE and cleanup was a breeze. Plus, the rice turned out absolutely perfectly – moist but not wet and the perfect texture. Perfect rice with no effort beyond measuring the ingredients? Yes please! Thank you!!

  25. Hi there, I cooked the 2 cups of brown rice in the insta pot with a little bit of EVOO for about 2-3 minutes w top off then then add the 2.5 cups of hot water. Close and put on Pressure for 20-22 minutes. It turned out great! A little twist to your recipe. Will try it without the EVOO next time to compare. Thanks for the recipe!

  26. I used this method and it worked great.  No crunch at all so I loved it!  Usually when I cook brown rice on the stove or in my rice cooker there is just a little crunch, but the instant pot is the miracle worker!

  27. Great recipe! We just got an Instapot and I love it, I didn’t realize how quiet they were! Anyhow, I used this recipe with some chicken bone broth I made (on the instapot lol) the day before and loved it. We like the rice a little more al dente, so I probably will lower the ratio to 2 cups of rice to 2 1/4 cup of liquid and see how that goes.

    Thank you!

  28. How long does pressure release take? Mine is like 17 minutes and counting? the keep warm setting is on.. Is that normal?..

    1. Jenny, I’m fairly new to IP cooking. I’ve made this rice recipe in my IP and it turned out good. This is what I do when the timer beeps, indicating the pressure cooking is complete, I push the “cancel” button which stops all cooking and warming of the IP. I let the IP do a natural release, which takes approximately 15-20 minutes. After removing the lid I fluff the rice and serve. I hope this helps.

  29. I wish you posted pics of your insta pot settings – lots of pics of rice but unsure if my settings are correct and would like to see pics of your steps!

  30. My family LOVED this recipe. I added mushrooms, jalapenos, red bell pepper, and chicken. My daughter said when are you going to make this again. My husband said try it with beef. Well its a keeper. LOVED IT. Thank you.

  31. Made this today – PERFECTION. I can’t believe how well it turned out! The rice still had it’s nutty flavor and was the perfect texture

  32. 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

  33. Robyn
    I have cooked this rice twice and it is amazing! I followed the recipe exactly and the rice was perfect.
    Bobbie

  34. Robyn
    I have made this rice twice and it is amazing. I followed your directions exactly and the rice was perfect. Thanks 
    Bobbie

  35. 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

    1. 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

  36. 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. 

    1. 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.

  37. 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!

  38. Thank you!! This came out perfectly. I have tried before and always it was too hard or too mushy. Just right! 

  39. Can I double this recipe?
    P.S. My brown jasmine rice came out perfectly when I followed your recipe exactly

    1. 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!

      1. Yes, I have doubled this recipe a few times and it has come out beautifully each time. 

    1. 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!

  40. 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.

    1. 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.

  41. Great recipe. I used brown long grain rice and it turned out perfect. I added some sumac, ground coriander, garlic powder, pepper and salt. 

    1. 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.

  42. I make only one modification, an increase in time for elevation, and the results are great! Thanks!!

    1. 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.

  43. Just made this. Came out perfectly. I used medium grain brown rice and low sodium chicken broth. Followed all directions. Thank you for sharing! 

  44. 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!!

  45. 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!!

    1. 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

    1. 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!

  46. 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?

    1. 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!

  47. 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!

  48. 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!

    1. 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

  49. 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!

    1. 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.

  50. 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.)

  51. 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!

  52. 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.

  53. 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.😉

    1. 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.

  54. 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?

    1. 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!

    2. no matter how much rice you cook allow the same amount of time for it to get done. I have cooked as little as 1/2 cup rice. When i use a 1/2 cup rice add 1 1/8 cups water, or broth of your choice. I have been using my cooker for about four years now, I don’t cook rice with out it. Enjoy.

  55. 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.

  56. I’ve looked for a pressure cooker brown rice recipe that would work in my Ambiano pressure cooker for so long, and I finally find one! Most recipes I’ve found ask for 22 minutes of cook time, but my pressure cooker will only go up to 16 min for rice and has no manual setting. Until I am able to upgrade, this one is perfect (and faster!). I made short-grain brown rice with this recipe and it turned out wonderfully. Thank you!

  57. I love how easy and simple this is. I use my Instant Pot just about everyday and it’s nice to have the rice done and waiting. Thank you. 🙂

  58. I couldn’t recall the rice ratio & time so I came to your site.
    I only had 3/4 cup brown rice.
    I rinsed my rice then add to the pot adding enough water slightly above rice.
    Used rice setting which is 10 minutes then turned off the stay warm once finished & let natural release.
    Sticky brown rice very nice

  59. Best IP brown rice ever. I added some garlic powder, onion powder, salt & pepper. I use extremely reduced sodium broth. It’s so delicious, easy and pretty quick! Thank you!

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