Pistachio Free Instant Pot Brown Rice
Brown rice has a reputation for being finicky on the stovetop — too chewy, too mushy, or stuck to the bottom of the pan. The Instant Pot completely changes that equation, delivering fluffy, perfectly separated grains every single time. A quick rinse under cold water removes excess starch before the rice ever hits the pot, which is the small but crucial step that makes the texture so satisfying. Just water, salt, and a touch of olive oil round out the ingredient list, keeping things clean and completely free from tree nuts or any cross-contamination concerns that can sneak into more complex recipes. The natural pressure release does the heavy lifting, giving the grains time to finish cooking gently without turning gummy. A final five-minute rest with the lid back on is the secret to that dry, separate finish you want for grain bowls, stir-fries, or a simple side dish. Make a batch, refrigerate the leftovers, and you've got a wholesome base ready to go for the rest of 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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