Fish 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 it. A quick rinse under cold water removes excess starch so the finished grains come out fluffy and separate rather than sticky or gummy. The pressure cooker locks in moisture during the 22-minute cook, and the natural release followed by a short rest period is what really makes the texture shine. With just rice, water, salt, and a touch of olive oil, this is about as clean and straightforward as a side dish gets — no broths, sauces, or additives that might sneak in unwanted ingredients. It pairs beautifully with stir-fries, grain bowls, curries, or anything else you're building your meal around. Leftovers store well in the fridge, making this a smart batch-cook staple for busy weeknights.
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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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