Chestnut 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 the equation. 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 back on is the real secret, giving you grains that are fluffy, dry, and beautifully separate every single time. With just four simple, whole ingredients, this is about as clean and straightforward as a side dish gets — nothing hidden, nothing complicated. It pairs effortlessly with stir-fries, grain bowls, curries, or anything else you're building a meal around. Make a batch, refrigerate the leftovers, and you've got a reliable base ready to go for days.
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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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