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+ servings

Big Batch Instant Pot Brown Rice

Make brown rice in the Instant Pot perfectly every time. It allows you to prepare a
big batch that makes weeknight meal prep a breeze.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 8 servings
Calories 183kcal


  • 2 cups brown rice
  • 2 ½ cups water
  • 1 tsp. kosher salt
  • 2 tsp. olive oil


  • In the insert of your InstantPot, stir together rice, water, salt, and olive oil.
  • Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
  • Set InstantPot to cook at High Pressure for 22 minutes.
  • After cooking is complete, let pressure release naturally (approximately 12 minutes). After
  • that, manually release the pressure by turning the Steam Release Valve to “venting.”
  • Remove lid; fluff rice with a fork
  • Place a clean kitchen towel over insert, and close lid (without locking).
  • Let rice steam an additional 5 to 10 minutes.
  • Fluff rice, and serve.


  • -This recipe scales down easily; to make 4 servings, simply cut the recipe in half.
  • -For a richer flavor, substitute low-sodium chicken broth for the water.
  • -Measure the liquid carefully; too much water can make the finished rice gummy.
  • -Stir in a handful of chopped soft fresh herbs, such as parsley, dill, basil, or chives at the end of cooking for extra flavor.
  • -Use leftover rice to stuff bell peppers or to make fried rice.


Calories: 183kcal | Carbohydrates: 36g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 127mg | Fiber: 2g | Calcium: 18mg | Iron: 0.9mg