Cashew Free Instant Pot Brown Rice
Perfectly cooked brown rice can feel like a gamble on the stovetop, but the Instant Pot takes all the guesswork out of it. A quick rinse under cold water, a measured pour of water and salt, and the pressure cooker does the heavy lifting — no babysitting, no scorched bottom, no soggy clumps. The natural pressure release followed by a short rest with the lid on is the real secret, giving you fluffy, separate grains every single time. With just rice, water, salt, and a touch of olive oil, this is about as clean and straightforward as a recipe gets — no hidden additives, no nut-based oils, nothing to second-guess. It's the kind of reliable base that makes weeknight meal prep genuinely effortless, whether you're pairing it with a stir-fry, a hearty stew, or just eating it straight from the bowl.
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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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