Eggless Instant Pot Brown Rice
Brown rice is one of those pantry staples that can feel deceptively tricky to get right — until you discover the Instant Pot method. A quick rinse under cold water, a precise ratio of water to rice, and a little salt are all it takes to coax out perfectly fluffy, separate grains every single time. The optional drizzle of olive oil adds a subtle richness and helps keep the rice from clumping together. After 22 minutes at high pressure followed by a natural release, you lift the lid to find tender, nutty brown rice that's anything but mushy. The five-minute resting step with the lid back on is the secret weapon — it lets the grains dry out just enough to stay light and distinct. This is a completely clean, whole-grain side dish with zero hidden additives, making it an easy fit for anyone navigating food sensitivities. Serve it alongside roasted vegetables, stir it into grain bowls, or meal-prep a batch to carry you through 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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