Corn Free Instant Pot Brown Rice
Brown rice is one of those pantry staples that should be simple, but stovetop versions can be finicky — too chewy, too sticky, or burned on the bottom. The Instant Pot takes all the guesswork out of it, delivering fluffy, perfectly cooked grains every single time. A quick rinse under cold water before cooking removes excess starch, which is the secret to getting those beautifully separate, tender grains rather than a clumped-up mess. With just rice, water, salt, and a touch of olive oil, this recipe is as clean and straightforward as it gets — no hidden additives, no starchy thickeners, no corn-derived ingredients to worry about. That matters more than you might think, since many packaged or restaurant rice dishes can sneak in corn-based oils or coatings that aren't always obvious on the label. Here, every ingredient is exactly what it says it is. The natural pressure release followed by a short rest with the lid back on is what really sets this method apart — it lets the steam finish the job gently, so you end up with dry, fluffy grains instead of a soggy pile. Make a big batch and refrigerate the leftovers for easy meal prep throughout the week.
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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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