Low FODMAP Instant Pot Brown Rice
Brown rice is one of those reliable, feel-good staples that pairs with just about everything, and the Instant Pot makes it genuinely foolproof. The pressure cooker locks in moisture during the cook and then lets the grains finish gently during the natural release, so you end up with fluffy, separate rice every single time — no mushy clumps, no crunchy centers. For anyone navigating a low-FODMAP lifestyle, plain whole grains like this are a cornerstone of building satisfying meals without triggering symptoms, and this recipe keeps things beautifully clean with just rice, water, salt, and a touch of olive oil. Rinsing the rice first removes excess surface starch, which helps the grains stay light and distinct rather than sticky. The five-minute resting step at the end might seem small, but it's the secret to that dry, restaurant-quality texture that makes the rice feel special rather than just functional. Make a big batch, refrigerate it within two hours, and you've got a versatile base ready to anchor lunches and dinners 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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