Turmeric Free Instant Pot Brown Rice
Perfectly cooked brown rice in the Instant Pot is one of those kitchen wins that never gets old — fluffy, tender grains with just the right bite, every single time. The pressure cooker takes all the guesswork out of stovetop timing and eliminates the dreaded mushy or undercooked batch. A quick rinse before cooking washes away excess starch, which is the secret to getting those beautifully separate grains rather than a clumped-up mess. Just a touch of olive oil and kosher salt keep things simple and clean, letting the nutty flavor of the brown rice shine on its own. The natural pressure release followed by a short rest period is what really seals the deal — it gives the grains time to finish steaming and dry out just enough to be perfectly fluffy. This is an ideal base for grain bowls, stir-fries, or alongside whatever protein you're working with, and it stores beautifully in the fridge for easy weeknight meals.
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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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