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Instant Pot Brown Rice +3 Flavors to Try!

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5 from 4 reviews

  • Author: One Lovely Life
  • Total Time: About 40 minutes
  • Yield: 2 cups cooked rice (4 1/2 cup servings) 1x
  • Diet: Gluten Free


Instant Pot Brown Rice – How to cook brown rice in an Instant Pot perfectly every time, plus 3 delicious ways to flavor it and keep things interesting. (Gluten-Free, Vegan)


  • 1 cup brown rice, rinsed
  • 1 1/4 cup water or low-sodium broth
  • 1/4 tsp. salt


  1. If you haven’t already, rinse the rice in a fine-mesh sieve (this will remove excess starch and prevent your rice from being sticky). Rinse for at least 30-60 seconds, or until the water runs clear.
  2. Pour rinsed rice into your Instant Pot.
  3. Pour water over the rice, being sure to cover it.
  4. Add the salt and cover with the lid.
  5. Secure the lid of the Instant Pot and double-check that the pressure valve is set to “SEALING” not “VENTING.”
  6. Press “PRESSURE COOK” button and set timer for 22 minutes. Cook rice on manual pressure for 22 minutes. (It will take 5-8 minutes to come to pressure).
  7. Naturally release the pressure 10 minutes.
  8. Quick-release any remaining steam.
  9. Press CANCEL to turn off the heat. Open the lid and fluff the rice with a fork.

(Note: if your rice isn’t quite tender, add 1 Tbsp. water to the pan and seal the lid with the heat off. Let the residual heat from the pan steam the rice for 2-3 minutes more before opening the lid and checking again.)


FOR CILANTRO-LIME BROWN RICE: When the rice is finished cooking, stir in 1/4-1/2 cup minced cilantro and squeeze the juice of 1/2 lime and a pinch of salt. Taste and add additional lime juice, if desired.

FOR COCONUT-GINGER BROWN RICE: Add 1/2 tsp. fresh ginger to water or broth before pouring over the rice. When the rice is finished cooking, stir in 2-3 Tbsp. of toasted coconut. (I toast coconut in a dry pan on the stovetop for 5-6 minutes, or till it’s golden)

FOR GARLIC-HERB BROWN RICE: While the rice is cooking, melt together 2 Tbsp. butter, vegan butter, or ghee in a pan over low heat. Add 1 small clove minced garlic, 1 Tbsp. minced fresh parsley (or 1-2 tsp. freeze-dried parsley), 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. red pepper flakes and stir to infuse the butter. Pour over cooked rice and use a fork to fluff and combine.

  • Prep Time: 5 minutes
  • Cook Time: 37 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American