Coconut Free Instant Pot Brown Rice
Brown rice is one of those pantry staples that deserves way more credit, and the Instant Pot makes it genuinely foolproof. The pressure cooker locks in moisture and cooks the grains evenly, so you get fluffy, separate rice every single time — no more mushy or undercooked batches. A quick rinse before cooking removes excess starch, and that optional drizzle of olive oil adds just enough richness to make each grain feel a little more special. The natural pressure release followed by a short rest is the real secret here, giving the grains time to dry out and fluff up beautifully. With nothing but rice, water, salt, and a touch of oil, this is as clean and straightforward as a recipe gets — no hidden additives, no tropical oils, no surprises. It's the kind of reliable base that works under stir-fries, alongside roasted vegetables, or packed into a meal-prep container for the week ahead.
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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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