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How to Make Instant Pot Brown Rice

This is exactly how to make Instant Pot Brown Rice! Brown rice usually takes forever and can be a little finicky. This is my favorite way to make it! It's completely foolproof and takes 30 minutes, tops. You will get fluffy, flavorful brown rice every time. Who knew that the electric pressure cooker would solve all our gummy, crunchy, tastes-too-healthy brown rice woes! We make this at LEAST once a week. 
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Natural Release 15 minutes
Total Time 32 minutes
Servings 10
Calories 149kcal
Author Karen


  • 2 cups dry brown rice
  • 2 & 1/2 cups water
  • 1 teaspoon Better Than Bouillon Chicken Base
  • 1 & 1/2 teaspoons kosher salt
  • 1 teaspoon minced garlic
  • 1-2 tablespoons butter optional


  • Rinse your rice if you want to make sure that your rice won't be at all gummy. If you are not overly particular, you can skip it.*
  • Into your Instant Pot add 2 cups brown rice, 2 and 1/2 cups water, 1 teaspoon Chicken Base**, 1 and 1/2 teaspoons kosher salt, and 1 teaspoon minced garlic (I always use the kind from the jar. See lazy comment above.) Add a pat or two of butter if you like.
  • Give it a stir and put the lid on your pressure cooker, making sure the valve is pointing toward "seal."
  • Cook on high pressure for 15 minutes.
  • Do a natural release for about 15 minutes. (This is a fancy way of saying, do absolutely nothing for 15 mins.)
  • Turn the valve to "Vent" (be careful, hot steam is going to come out) and remove the lid.
  • Stir your rice. Replace the lid and let the rice continue steaming for another 10-15 minutes, or however long you need to get the rest of your meal together.
  • Serve hot! 
  • You can double this recipe. You do not need to change the cook time. How awesome is that??
  • To freeze leftovers, place your rice in a ziplock bag, and flatten the bag so that it lies flat. Freeze on a baking sheet so that it stays in that shape. Do not defrost or thaw. Stick it straight in the microwave from the freezer. (Not the ziplock. Transfer it to a bowl first.)


*Your Asian grandmother, every celebrity chef, and the entire internet will tell you to rinse your rice. It does make it a little less gummy. I say do what works for you! I rarely rinse and nobody has rejected my rice yet :) 
**This is not a sponsored post for Better Than Bouillon, I just really think they have the best product out there. If you can't find it, use a teaspoon of regular chicken bouillon. 


Serving: 1g | Calories: 149kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 411mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg