Pescatarian Instant Pot Brown Rice
Brown rice is one of those humble staples that quietly holds a whole meal together, and the Instant Pot makes it genuinely foolproof. The method here — a quick rinse, a precise water ratio, and a natural pressure release — takes all the guesswork out of getting those nutty, chewy grains just right. No more lifting the lid to find a sticky, uneven mess or a scorched bottom. The five-minute rest after cooking is the secret step that lets the grains dry out and separate beautifully, so every forkful is light and fluffy rather than clumped. It pairs effortlessly with grilled salmon, shrimp stir-fry, or any seafood dish you're building a plate around, making it an endlessly useful base for pescatarian cooking. A touch of olive oil is optional but adds a subtle richness that makes even a simple bowl feel a little more satisfying. Make a batch, refrigerate the leftovers, and you've got a week's worth of easy, wholesome meals ready to go.
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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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