Celery 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 the grains first, then cooking under high pressure for 22 minutes followed by a natural release — means you get fluffy, separate grains every single time instead of a gummy, uneven pot. A quick rest with the lid back on at the end is the small but crucial step that lets the moisture redistribute and the grains dry out just enough. The ingredient list is about as clean as it gets: long-grain brown rice, water, salt, and a touch of olive oil if you like a little extra richness. There are no hidden additives or flavor bases to worry about, so it's a genuinely safe, fuss-free staple for anyone navigating food sensitivities. It works beautifully as a base for grain bowls, a side for stir-fries, or meal-prepped in a big batch and pulled from the fridge 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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