Anti Inflammatory Instant Pot Brown Rice
Whole-grain brown rice is one of the most reliable staples in an anti-inflammatory kitchen, and the Instant Pot makes cooking it nearly foolproof. The pressure cooker locks in moisture and delivers perfectly fluffy, separate grains every single time — no babysitting a pot on the stove, no gummy texture. A quick rinse before cooking removes excess starch, which helps the final result stay light rather than sticky. The optional drizzle of olive oil adds a subtle richness while also contributing those well-known beneficial properties that make it such a go-to in this style of eating. Brown rice holds its fiber and natural nutrients intact, making it a far more nourishing base than its refined counterpart. Use it as a foundation for grain bowls, alongside roasted vegetables, or as a simple side that quietly supports the rest of your meal.
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain brown rice
- 1 ¾ cups water
- ½ tsp kosher salt
- 1 tsp olive oil (optional)
Instructions
- 1
Place the brown rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Drain well.
- 2
Add the rinsed rice, water, salt, and olive oil (if using) to the Instant Pot insert. Stir briefly to combine.
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