Here is a simple dump-and-start recipe for making soft and fluffy Brown rice, using an Instant Pot pressure cooker. Brown rice is an extremely nutritious whole grain rice, that is high in fiber, antioxidants and minerals.
Comparison: Brown Rice vs White Rice
Brown rice is a whole-grain rice, in which the outer bran and germ layer hasn’t been removed from the rice kernels. Because of that, it retains all the minerals and fiber that is present in the outer layers.
For these reasons, Brown rice is considered to be a healthier and more nutritious alternative to white rice. The outer layers being intact also contribute to it’s nutty and chewy texture.
While it still contains carbohydrates, since Brown rice has more fiber per serving, which reduces the net carbs per serving.
Brown Jasmine Rice
Brown Jasmine rice is a variety of long grain rice originally grown in Thailand.
It is one of the popular varieties of Asian rice due to its nutty flavor and floral aroma. When cooked, it has a little bite to it. Sometimes called Thai jasmine rice or Thai rice, this rice pairs very well with most asian flavored curries, vegetables and grilled meats.
A cup of cooked brown jasmine rice has about 300 calories. My family enjoys this brand of Brown Jasmine Rice.
Brown Basmati Rice
Brown Basmati rice is the whole-grain variety of the popular nutty and aromatic Basmati rice. It is known for it’s fluffy and fragrant results. For my family, the texture of brown basmati rice took a little getting used to, especially when compared it to it’s soft and tender cousin, white Basmati rice.
But over the years, we have grown to love brown rice and enjoy it with all kinds of curries, lentils and vegetable dishes. The only recipes I haven’t successfully replaced brown rice in, is in Biryanis! But, I would say, that’s a work-in-progress 😉
My family enjoys this brand of Brown Basmati Rice.
How to Cook Instant Pot Brown Rice
Everyone likes their rice a certain way. So, the end result can vary between a sticky texture to firm kernels. Which is why cooking time and water-to-rice ratio is different for everyone.
I did many experiments with cooking times and water ratios to find the perfect combination for Brown rice in the Instant Pot. I found that Basmati Rice and Jasmine Rice had similar results. Here is what I realized:
My Preferred Recipe: My family likes our rice to be in between soft and firm. So, the ratio of 1 cup rice to 1 cup + 2 tablespoons water + 1 teaspoon ghee/oil, Manual (High) 22 minutes, NPR, works best for us. We typically eat our rice with curries or stir-frys.
Customize it:
If you like your rice more firm than soft, then a 1: 1 ratio, Manual (High) 20 minutes, NPR.
If you like your rice more soft and fluffy, 1:1.25 ratio, Manual (High) 22 minutes, NPR.
Instant Pot Brown Rice (Pot-in-Pot Method)
Assemble the rinsed rice plus seasoning in an oven safe bowl that fits easily in your Instant Pot. Depending on the size of your pot, add 1-2 cups of water in the inner pot. Place a trivet. Place rice bowl on top of that. Close lid and pressure cook.
Accessories needed for Pot-in-Pot Rice in Instant Pot:
- Oven Safe bowl. I use this stainless steel bowl.
- Trivet. I use the one that came with the Instant Pot, but there are many choices on amazon.
Brown Jasmine Rice Goes Well With:
Thai Massaman Curry
Panang Curry
Thai Green Curry with Tofu
Brown Basmati Rice Goes Well With:
Chana Masala
Rajma Masala
Authentic Butter Chicken
Paneer Tikka Masala
More Rice Recipes:
Perfect Jasmine Rice or Basmati Rice in the Instant Pot
Tex-Mex Style Instant Pot Mexican Rice Recipe
Instant Pot Coconut-flavored Rice
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Brown Rice in Instant Pot
Ingredients
Instructions
- Turn on Instant Pot. Rinse rice once and strain. Add rice, water, salt and oil. Stir. Close the lid. Set valve to ‘Sealing’. Press MANUAL (High) for 22 minutes.
- Wait for natural pressure release for 10 minutes (NPR 10), after which release the remaining pressure by manually turning the valve to venting position in DUO, or, pushing down the pressure valve in ULTRA . Open lid after the pin drops. Fluff the rice gently, using a fork.
6 Comments
Beth
July 11, 2020 at 4:22 pmI didn’t read the instructions carefully, and did the quick (instead of natural) release after the 22 minutes. I always have trouble with the rice being either hard and crunchy or too mushy, and a lot of times water left in the pot. Even with the quick release, this was perfect!
Aneesha
July 11, 2020 at 5:30 pmHi Beth, That’s so wonderful to hear. I make brown rice 2-3 times a week and this recipe is my go-to, glad you enjoyed it too!
Brandi
April 20, 2020 at 6:43 pmWhat if we double the recipe…do we need to change the cooking time?
Aneesha
April 21, 2020 at 10:18 amHi Brandi, the pressure cook times stays the same even if you multiply the recipe! Enjoy!
Fran Terhune
January 12, 2019 at 4:02 pmThank you….first success cooking Brown Jasmine Rice in the Instant Pot. I have used pots, rice cookers all failures! I am extatic!
aneeshasg
January 12, 2019 at 4:20 pmHi Fran, that is so nice to hear. I am so glad that this recipe worked for you. Thanks for sharing your experience. If you haven’t already, please rate the recipe by clicking on the stars, it helps other readers spot a tried recipe. Thanks again!