Cinnamon 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 with just water, salt, and a touch of olive oil — produces fluffy, separate grains every single time. No scorched bottom, no mushy clumps, just tender brown rice with that satisfying chew. For anyone navigating a spice sensitivity, this is a genuinely useful staple to have in your rotation, since so many packaged rice blends and seasoned mixes sneak in unexpected additions. These four clean ingredients keep things completely straightforward. Make a big batch, refrigerate the leftovers, and you've got a versatile base ready to go for grain bowls, stir-fries, or a simple side 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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