Vegan Instant Pot Brown Rice
Brown rice is one of those pantry staples that deserves way more credit, and the Instant Pot makes it genuinely foolproof. A quick rinse under cold water gets rid of excess starch so you end up with grains that are fluffy and distinct rather than gummy and clumped together. The combination of high-pressure cooking and a natural pressure release does all the heavy lifting, giving you perfectly tender rice without hovering over a stovetop or guessing at water ratios. A small drizzle of olive oil is optional but adds a subtle richness that makes even a simple bowl feel a little more satisfying. Everything in this recipe is completely plant-based by nature — no swaps needed, no label-reading required. It works beautifully as a base for grain bowls, stir-fries, curries, or meal-prepped lunches throughout the week, and the make-ahead instructions mean you can cook once and eat well for days.
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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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