Black Pepper Free Instant Pot Brown Rice
Brown rice is one of those pantry staples that sounds simple but can go sideways fast — gummy, undercooked, or stuck to the bottom of the pot. The Instant Pot takes all the guesswork out of it, delivering fluffy, perfectly separated grains every single time. A quick rinse under cold water before cooking removes excess starch, which is the real secret to that light, non-clumpy texture. Just a touch of kosher salt and a drizzle of olive oil round out the flavor without overwhelming the natural nuttiness of the grain. For anyone navigating a sensitivity to black pepper, this recipe is a genuinely clean option — there's nothing hidden in the ingredient list, no spice blends, no seasoning packets that might sneak in unwanted heat. It's a reliable, wholesome base you can pair with virtually any meal. The natural pressure release step is worth the patience, since it lets the steam finish the job gently and keeps every grain intact. Make a batch, refrigerate the leftovers, and you've got an easy foundation for bowls, stir-fries, or simple sides all week long.
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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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