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4.69 from 19 votes

Instant Pot Brown Rice Recipe

Instant pot brown rice is easy and absolutely no-fail. It includes less than 5 minutes of preparation and you will end up with delicious and fluffy brown rice every time. 
Prep Time2 mins
Cook Time24 mins
Total Time26 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 406kcal


  • 2 cups brown rice rinsed
  • 2.5 cups water see notes
  • 2 tablespoon olive oil


  • Place brown rice, water and olive oil in the instant pot. 
  • Secure the lid and make sure the knob is on "seal". 
  • Press "pressure cook" (manual) and set it on "high". Set the timer for 24 minutes. 
  • Wait for the brown rice to cook in the instant pot. Let the pressure release naturally. 
  • Open the lid and fluff the rice using a fork. 


  • For more flavor, use chicken or vegetable stock instead of water. Also, you can add herbs such as cilantro and parsley right before serving.
  • You can make a big batch of this instant pot brown rice during the weekend and measure it into meal prep containers. Make your favorite protein and refrigerate to have food ready during the week.
  • Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in the microwave or in a pan with a little bit of water over medium low heat. 
  • Freezing instructions: Let the rice cool completely and then measure one cup and put it in a freezer bag. Spread the rice into a layer. Repeat with the remaining rice. Freeze for up to 3 months. To heat, take the block of rice out of the bag and microwave it or place it in a pan over medium low heat. It will heat pretty quickly.


Calories: 406kcal | Carbohydrates: 72g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 255mg | Fiber: 3g | Calcium: 36mg | Iron: 2mg