Instant Pot Brown Rice
Perfectly cooked brown rice made in the pressure cooker without guesswork. Ready in about 20 minutes with a natural release.
Ingredients
Method
Completed steps 0
Combine 200 g brown rice and 250 ml cold water in the Instant Pot. Ensure the venting knob is in the venting position, then seal the lid and switch the knob to sealing position. Set to high pressure for 15 minutes.
When the timer ends, let pressure release naturally for 5 minutes, then manually release remaining pressure by turning the venting knob to venting position. Carefully open the lid.
Use a fork or rice paddle to fluff the grains. If moisture remains on the surface, allow it to sit briefly before serving.
Notes
Adjust cooking time to 12–18 minutes depending on your rice brand and doneness preference.
If rice seems wet after cooking, leave uncovered for a few minutes to let steam escape.
Calories: 344 kcal · Carbs: 72.4 g · Protein: 7.1 g · Fat: 2.5 g · Sodium: 7 mg · Fiber: 3.2 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.