Vegetarian Instant Pot Brown Rice
Brown rice is one of those pantry staples that can feel deceptively tricky to get right on the stovetop — too often it turns out gummy, undercooked, or stuck to the bottom of the pan. The Instant Pot completely changes that equation, delivering fluffy, perfectly separated grains every single time. Rinsing the rice first removes excess starch, and the natural pressure release gives the grains time to finish cooking gently without turning mushy. A small drizzle of olive oil is optional but adds a subtle richness and helps keep everything from clumping together. The five-minute resting period at the end is the secret weapon — it lets any residual steam work its way out so each grain stays light and distinct. This is the kind of reliable, wholesome base that works alongside stir-fries, grain bowls, curries, or just about anything else you're building a meal around. Make a big batch and you've got easy, nourishing leftovers ready to go straight from the fridge.
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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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