Pressure cooking rice has never been quicker! My instant pot brown rice recipe is ready in no time and is perfect for meal prep. Use this unflavored rice for stir-fries, grain bowls, and burritos.
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December 2019…
Where has the time gone? Does anyone else feel like this year has flown by? I can already tell these last few days of 2019 are going to do the same. With holiday parties, shopping, and travel I have very little time to spend in the kitchen. Meal prep has been essential! I don’t think I could make it through the holiday season without my instant pot. It has really helped me step up my “meal prep” game and work on other chores as my food cooks.
My instant pot brown rice is certainly a meal prep staple. This versatile side is the perfect base for instant pot chicken teriyaki , Mexican taco bowl, or a Greek bowl.
Meal Prep Tips:
Store in airtight containers in the refrigerator for up to 5 days
Or portion and store in quart size freezer bags for up to 3 months.
Try it out today and let this simple recipe be a new weeknight staple!
Instant Pot Brown Rice Recipe
Instant Pot Brown Rice
Ingredients
- 2 cups long grain brown rice
- 2 ½ cups water
Instructions
- Add uncooked brown rice to the Instant Pot or other pressure cooker. Pour in the water.
- Close the Instant Pot lid and turn the steam valve to the sealed position. Set the Instant Pot to pressure cook (manual) at high pressure for 15 minutes.
- When finished, allow the pressure to naturally release for 10 minutes (just leave the Instant Pot alone).
- After the “10 minute” natural release, turn the steam valve to the venting position. Do this carefully to avoid burning yourself. I like to use a long spoon to turn the valve. Wait for the steam to escape and then open the Instant Pot lid.
- Fluff with a fork and serve.
- For meal prep: transfer to airtight containers and store in the refrigerator for up to 5 days or portion and store in quart size freezer bags for up to 3 months.
- Note: Use a low sodium broth instead of water to add more flavor to your rice
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