Best 3 Instant Pot Brown Rice Recipes

Welcome to the realm of culinary exploration, where we embark on a journey to discover the art of cooking the perfect "Instant Pot Brown Rice". In this comprehensive guide, we will take you through a step-by-step process, unlocking the secrets to creating fluffy, flavorful, and nutritious brown rice using the convenience of an Instant Pot. Whether you're a seasoned home cook or just starting out, get ready to transform your kitchen into a culinary haven as we explore tricks, tips, and essential techniques for achieving the perfect texture and taste.

Let's cook with our recipes!

INSTANT POT® BROWN RICE

Instant Pot® Brown Rice image

I haven't cooked rice on the stove since buying my electric pressure cooker! It's so easy and you can vary it up however you like; add spices or seasonings before cooking or fold in nuts and dried fruit after cooking.

Provided by LauraF

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 12

Number Of Ingredients 4

Ingredients

2 ½ cups water
2 cups brown basmati rice
1 tablespoon grapeseed oil
1 teaspoon kosher salt

Steps:

Combine water, brown rice, oil, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 25 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure. Unlock and remove the lid. Fluff rice with a fork or a rice paddle.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 21.2 g, Fat 2.2 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 161.5 mg, Sugar 0.7 g

INSTANT POT® BROWN RICE AND MUSHROOM RISOTTO (VEGAN AND GLUTEN-FREE)

Instant Pot® Brown Rice and Mushroom Risotto (Vegan and Gluten-Free) image

I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot®. It's awesome.

Provided by Buckwheat Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h15m

Yield 3

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
2 ½ cups cremini mushrooms, sliced
1 cup short-grain brown rice
1 large shallot, minced
1 ¼ cups mushroom broth
¼ cup dry white wine
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Season with salt and pepper. Stir and serve immediately.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 55.8 g, Fat 14.8 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 1.9 g, Sodium 130.1 mg, Sugar 1.3 g

INSTANT POT SOUTHWEST CHICKEN AND BROWN RICE

Instant Pot Southwest Chicken and Brown Rice image

Categories Rice Dinner

Number Of Ingredients 12

Ingredients

1 1/2 cups brown rice
3/4 cup Salsa (any kind)
15 ounces can of beans (kidney, black, etc)
1/2 cup corn
1 1/2 cups chicken stock
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon salt
2 pieces chicken breast (ind. frozen)
1 chips, hot sauce, cheese for serving

Steps:

Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn't have to be precise. Just get some in with the rice and some on the chicken.)
Secure the lid and cook on HIGH PRESSURE for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it's own).
Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.
Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

Tips:

Rinse the rice: Rinsing the rice before cooking helps to remove excess starch and prevent the rice from becoming sticky.
Use the right ratio of water to rice: The ratio of water to rice will vary depending on the type of rice you are cooking. For brown rice, a good ratio is 1 cup of rice to 1 1/2 cups of water.
Bring the water to a boil before adding the rice: This helps to prevent the rice from sticking to the bottom of the pot.
Cook the rice on high pressure for 22 minutes: Once the water has come to a boil, close the lid of the Instant Pot and cook the rice on high pressure for 22 minutes.
Let the rice rest for 5 minutes before serving: After the rice is done cooking, let it rest for 5 minutes before serving. This allows the rice to absorb any remaining water and become fluffy.

Conclusion:

Cooking brown rice in the Instant Pot is an easy and convenient way to get a healthy and delicious meal on the table. By following these tips, you can ensure that your brown rice turns out perfect every time.