This Instant Pot brown rice recipe makes tender and slightly chewy perfect brown rice every time! Makes a big batch that can be used for meal prep convenience throughout the week or freeze to use over time.
Pour the brown rice into a mesh strainer, and rinse well under cold water.
Add the rinsed rice, liquid of choice, oil of choice, and kosher salt to the Instant Pot insert.
Lock the lid on top of the Instant Pot, and make sure the steam release knob is turned to “sealing”.
Press the Manual (Pressure Cook for the new IP-DUO60) button on the front. High pressure should automatically be selected, but if it’s not for some reason, press the Pressure button to toggle it to high.
Use the plus or minus buttons to set the cook time to 25 minutes. Wait a few seconds and you should hear a beep. At this point, the display will read “on”, indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to cook the rice for 25 minutes.
When the timer goes off, press the Keep Warm/Cancel button to turn the Instant Pot off. Allow the pressure to release naturally (NPR) for 10 minutes. Then use a thick towel or a pair of tongs to turn the steam release knob to “venting” to release any remaining pressure. If you’ve never experienced this before, it can be pretty forceful, so pull your hands away quickly, stand back, and allow the steam to escape.