Capsaicin Free Instant Pot Brown Rice
Perfectly cooked brown rice is one of those kitchen wins that makes everything else easier, and the Instant Pot takes all the guesswork out of it. The method here — rinsing first, then pressure cooking on high for 22 minutes followed by a natural release — produces grains that are tender all the way through without turning mushy. That five-minute rest with the lid back on is the secret step that lets the moisture redistribute so every forkful is fluffy and separate. For anyone managing sensitivity to capsaicin, this is a genuinely worry-free staple: just rice, water, salt, and a touch of olive oil, with zero hidden spice blends or seasoned broths to scrutinize. It pairs beautifully with saucy braises, roasted vegetables, or anything else you're building a meal around. Make a big batch and refrigerate the leftovers — it reheats like a dream and keeps weeknight dinners moving fast.
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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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