Perfect Instant Pot brown rice ready in about half the time it takes to cook on the stovetop. The high-pressure softens the tough grains faster so you can enjoy a healthy fiber-rich side dish sooner.
Cook brown rice faster with the Instant Pot
Need a quick and easy way of cooking brown rice? The Instant Pot has the power to soften the tough protective bran shell into a soft tender texture. The preparation is very similar to the stovetop method however, the precise ratio of water is important to prevent a mushy mess.
With very little hands-on time required, this recipe takes away any excuse for not making a big batch of these wholesome grains. Simply rinse, pour, seal, and let the electric pressure cooker do all of the work. Follow this step-by-step guide for perfect rice at the touch of a button.
Give them a quick rinse
Rinse the rice under cool water to clean off any dirt or impurities that may have accumulated during processing. The water also provides a little extra moisture on the surface to help soften the grains.
For most types of rice, you need a 1:1 ratio of water-to-rice when cooking in the Instant Pot. This amount fully hydrates the grains and provides a nice chewy texture. If you want even softer rice, experiment with adding just a little bit more water, 1 ¼ cup per 1 cup of dry rice for a slightly softer chew.
The enclosed environment of the Instant Pot reduces water evaporation which is why the volume of water required is nearly half the amount used for the stovetop method.
Choosing the right settings and cook time
Push the manual function button and set it to high pressure. Note that only certain kinds of white rice can use the automatic “rice” function. I pressure cook long-grain brown rice for 22 minutes then natural pressure release for 15 minutes.
Fluff the rice with a fork and then place the lid back on for another 5 to 10 minutes. This allows for a little extra steaming time to tenderize those robust grains.
For every 1 cup of dried rice, the electronic multi-cooker yields 2 cups cooked. I notice that the yield is double the volume instead of the typical triple increase. Since there’s less water for the starches to absorb and swell, there’s also less bursting in grain size.
If desired, you can increase the batch size but just make sure that the water level does not go above the halfway mark identified on the metal insert.
Why is brown rice less sticky?
The tough outer bran keeps the sticky amylose starches trapped in the grain for longer than ordinary milled white rice. Since it takes water a longer time to penetrate into the center endosperm, this means there are less clingy starch molecules floating in the cooking water which prevents the rice from sticking together.
Instant Pot Brown Rice
- 1 cup (180 g) long grain brown rice
- 1 ¼ cup (300 ml) water
- ¼ teaspoon kosher salt, optional
- Add rice to a fine meshed strainer. Rinse and wash under cool running water until the liquid runs clear. Scrub the rice in between your fingers several times, about 1 minute. Shake and lightly press to drain excess water.
- In a 6-quart Instant Pot add rice, water, and salt.
- Make sure that the release valve is in the "Sealing" position.
- Place the lid on the Instant Pot, turn and lock.
- Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 22 minutes using the "+" or "-" buttons. It will take about 7 to 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once cooking time is complete, press the “Keep Warm/Cancel” button.
- Allow the pressure to naturally release for 15 minutes.
- Carefully twist the steam release handle on the lid to the "Venting" position.
- Remove the lid, opening the top away from you as steam will be released from the pot.
- Gently fluff the rice with a fork.
- If desired, cover and allow to sit and steam for an additional 5 to 10 minutes to further soften the grains.
- Serve the rice hot, or cover and keep warm in the Instant Pot until ready to eat.
- Serving Size: ½ cup
- Recipe Yield: 2 cups
- Increase cook time to 24 minutes for even softer grains.