Without a doubt, the best way to cook Brown Rice is using the Instant Pot or a pressure cooker. The rice is cooked to perfection with a fluffy, soft texture and nutty flavors. This no-fail Instant Pot Brown Rice recipe is great for busy weeknights as well as meal preps.
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Brown rice is one of my favorite ingredients to meal prep for busy weeks, right alongside Instant Pot Basmati Rice and Instant Pot Quinoa. It is hearty, flavorful, and holds up beautifully in one-pot meals. I love its slightly chewy texture and how it soaks up spices in dishes like biryani or pulao.
There are a few varieties, but I usually reach for medium-grain brown rice when I want something soft and tender, or long-grain brown basmati when I am craving that nutty aroma and light, fluffy texture.
We enjoy it in so many ways—from our favorite Instant Pot Brown Rice Chicken Biryani to a cozy Vegetarian Chickpea Biryani; it is an easy swap that fits right into our everyday meals.
Why You’ll Love Making Brown Rice in the Instant Pot
Once you try it, you’ll never go back to the stovetop! Here are five reasons this method is a total game changer:
- Set it and forget it – Just add the rice, water, and set the timer. No babysitting needed!
- Faster than the stove – Pressure cooking cuts down the cook time so you can have brown rice on the table quicker.
- Fluffy and consistent every time – No more guesswork. The rice turns out light, tender, and perfectly cooked.
- No mess, no stress – No boiling over, no stirring, and hardly any cleanup. Just one pot and you’re done.
- Works with your favorites – This method is great for all kinds of brown rice, whether you love brown basmati, jasmine, or medium grain.
Give it a try and see how easy and reliable brown rice can be in the Instant Pot!
How to Make Instant Pot Brown Rice
There are two ways to cook Brown Rice in the Instant Pot, depending on the amount of rice you are cooking. The water ratio for brown rice will vary slightly depending on the method you choose.
1. Pot-in-Pot Method - Perfect for cooking up to 1.5 cups of brown rice. Simply rinse the rice, place it with water and salt in a stainless steel bowl, and cook it on a trivet inside the Instant Pot with water in the main insert. Pressure cook for 22 minutes with a 10-minute natural release. Fluff and serve.
2. Main Pot Method - Best for cooking more than 1.5 cups of brown rice. Rinse the rice thoroughly and add it directly to the Instant Pot insert with water and salt. Pressure cook for 20 minutes on high, followed by a 10-minute natural release. Fluff and serve, easy and efficient for larger batches.
Storing
Cooked brown rice can be refrigerated for up to 5 days. To store it longer, freeze single portions in zip-lock bags. To thaw, simply take the bag out from the freezer and keep it overnight in the refrigerator or keep it on the counter for half an hour.
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Recipe
Instant Pot Brown Rice
Recipe Video
Ingredients
Pot in Pot Method
- 1 cup brown rice
- 1¼ cups water
- 1 teaspoon kosher salt
Main Pot Method
- 2 cups brown rice
- 2½ cups water
- 2 teaspoons kosher salt
Instructions
Pot in Pot Method – Works best when cooking less than 1½ cups of brown rice:
- Rinse brown rice 2 to 3 times under running water. Drain well and add to a stainless steel bowl along with water and salt.
- Add 1 cup of water to the main Instant Pot insert. Place the stainless steel bowl with rice on the trivet and then carefully place the trivet in the Instant Pot.
- Close the Instant Pot lid with pressure release handle to sealing. Set the Instant Pot to Pressure Cook (Hi) for 22 minutes.
- Allow 10 minutes of natural pressure release. Release any remaining pressure by moving the pressure release handle to Venting and open the Instant Pot. Take the inner stainless pot and the trivet out using heat resistant mitts. Gently fluff the brown rice with a fork or silicone spatula.
Main Pot Method – Works best when cooking more than 1½ cups of brown rice:
- Place brown rice in a wire mesh strianer and rinse 2 to 3 times. Drain the brown rice.
- Add drained rice to the Instant Pot insert. Add water, salt and make sure all the brown rice is evenly submerged under water.
- Close the Instant Pot lid with pressure release handle to sealing. Set the Instant Pot to Pressure Cook (Hi) for 20 minutes.
- Allow 10 minutes of natural pressure release. Release any remaining pressure by moving the pressure release handle to Venting and open the Instant Pot. Gently fluff the brown rice with a fork or silicone spatula.
Notes
- Use broth instead of salt and water to cook the rice
- Saute a small onion in some oil and then add the rice, water, and salt
- Toast the rice in oil on saute mode for 1 to 2 minutes
Nutrition
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Mamata says
Tried your brown rice pip method. For some bizarre reason, the bottom layer of rice in the pip remains uncoooked.
Having same experience with quinoa pip... 1:2 quinoa-water 4 mins high pressure, npr
Could this b because I’m using a 3 qt duo IP? I am so confused why bottom layer in pip remains uncooked vs everything else is well cooked. Please suggest.
Archana says
Very strange indeed. Try adding extra one min and also try using filtered water
Melina says
Would you use the same water ratios and cook time for Jasmine or basmati brown rice?
Archana says
Hi Melina, yes same water ratio.
Prathyusha says
I have been using the measurements to cook perfect quinoa, brown rice from your site - very helpful
. only difference I saw that Costco's organic short grain brown rice isn't requiring that much cook time, Reduced the time and rice always came out perfect - thanks again for the tips
Elizabeth says
At last! A recipe for instant pot brown jasmine rice! I'm excited to try this and I have a question: whenever I make brown rice in the instant pot (I always rinse 2-3x), it comes out with a weird flavor. It doesn't taste like rice on the stove or from a restaurant. It has what I'd describe as a murky dark flavor. Has this ever happened to you? Any idea what might be happening or how I might do to get normal yummy rice flavor? Thank you for your recipes 🙂
Archana says
Hi Elizabeth, so I would say check the rice to water ratio. Also I always add salt but restaurants usually will add some sort of broth for more flavor. Also trying adding a spoonful of ghee for nutty aromas along with rice and water.