- 2 cups brown rice
- 2 1/2 cups of water
- Add the rice and water to the Instant Pot.
- Close and lock the lid of the Instant Pot. Press Manual and set the timer to 22 minutes (it will take the Instant Pot 8-10 minutes to come to full pressure).
- Once time is up you may do a “Quick Release” by pressing “Cancel” and twisting the steam-release handle on the lid. I prefer to do the “10-Minute Natural Release”. Simply let the pressure cooker go into “Keep Warm” mode, let it sit for 10 minutes, then twist the steam release handle. After pressure is completely released carefully remove the lid.
- Serve immediately. Leftover rice can be stored in the freezer for 1 month or in the fridge for a week.
Cook time does not include 10 minutes of Instant Pot coming to pressure.
- Serving Size:
- Calories: 344
- Sugar: 0 g
- Sodium: 9.7 mg
- Fat: 2.5 g
- Carbohydrates: 72.4 g
- Fiber: 3.2 g
- Protein: 7.1 g
- Cholesterol: 0 mg
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