Mushroom Free Instant Pot Brown Rice
Brown rice is one of those wholesome staples that deserves a permanent spot in your weekly rotation, and the Instant Pot makes it genuinely foolproof. The method here — rinsing the grains first, then pressure cooking with just water, salt, and a touch of olive oil — produces fluffy, separate grains every single time without any babysitting on the stovetop. A natural pressure release followed by a short rest with the lid back on is the real secret to getting that perfectly dry, non-clumpy texture. For anyone navigating a fungi-free diet, this recipe is refreshingly straightforward: every ingredient is clean and simple, with zero hidden extras to second-guess. No broths, no seasoning blends, no sauces — just pure, honest rice you can trust completely. It works beautifully as a base for stir-fries, grain bowls, or alongside roasted vegetables, and leftovers refrigerate well for easy meals 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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