Instant Pot Brown Rice (Perfect Every Time!)

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Bowl of perfectly tender brown rice cooked in the Instant Pot

Do you have an Instant Pot? We recently purchased one and, admittedly, we were a little skeptical about adding it to our kitchen. It’s clunky, it’s not cheap, and does it really cook food faster?

The verdict is still out, but we’re well into testing and can’t wait to share our experience in a full guide very soon. BUT, in the meantime, we have to say we are SUPER impressed with how well the Instant Pot cooks brown rice, NO SOAKING required.

With an Instant Pot and less than 30 minutes, you can make perfectly tender brown rice every time! Let us show you how.

Showing the first step for how to cook Instant Pot brown rice

How to Cook Brown Rice in an Instant Pot

  1. Add 1 cup water + 1 cup rinsed brown rice to Instant Pot.
  2. Secure lid, press Pressure CookHigh, and set to 20 minutes. It will take ~8 minutes to pressurize, and then the cooking begins.
  3. When the timer goes off, carefully press the quick release (steam should immediately stream from the steam valve, so be careful). Once steam has fully escaped — ~30 seconds — carefully remove lid.
  4. Enjoy perfectly cooked rice! (See recipes below for serving ideas.)
Wooden spoon and perfectly cooked brown rice in an Instant Pot

How to Use Brown Rice

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fork resting in a bowl of Instant Pot brown rice

Instant Pot Brown Rice (Perfect Every Time!)

A quick & simple method for making PERFECT brown rice in the Instant Pot every time! Just 1 ingredient and less than 30 minutes required!
Author Minimalist Baker
Instant pot filled with brown rice and water
4.74 from 19 votes
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 6 (1/2-cup servings)
Course Side Dish
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 5 Days


  • 1 cup short grain brown rice, rinsed (see notes for long grain rice*)
  • 1 cup water


  • Add water and rinsed rice to the Instant Pot. Pressure cook on high for 20 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  • Once the timer goes off, press the quick release (or if not in a hurry, allow to naturally release for 10 minutes, then release any remaining pressure). Carefully remove lid once steam has fully escaped.
  • Enjoy immediately. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.



*For long-grain brown rice, allow a 10 minute natural release for best results.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 half-cup servings Calories: 100 Carbohydrates: 23.3 g Protein: 2 g Fat: 1 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 0 mg Fiber: 2 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0.48 mg

Reader Interactions


  1. Mary says

    Has anyone tried this with SOAKED rice? If not, I’ll experiment, but y’all seem to know EVERYTHING, so thought I’d check here!

    (I feel better soaking rice if I’m not boiling is a ton of water. What changes does it need for soaked?)

    Thanks Dana, for this and IP quinoa! No more soggy grains, OR watching the pot?!? HEAVEN!!

    • Support @ Minimalist Baker says

      Hi Mary! We haven’t tried this with soaked rice, but it might work! Other readers might have experience with soaking as well!

  2. Pamela says

    is it 20 minutes time in instant pot regardless of how many cups of rice?
    Is it always 1:1 regardless of amount?

  3. Ellie says

    Perfect everytime. I followed the recipe but left it to steam about 3 minutes after cooktime had completed. It turns out perfect. FYI: Adding salt increases cook time for almost every food item. If you plan to add salt, do so after cooking is complete otherwise the food doesn’t finish cooking.

  4. Mady says

    Wanted to share I made this for a large family gathering, 8 cups of long grain brown rice and 8 cups of liquid (4 cups of veggie broth, 4 cups of water) in my 8 quart instant pot and it came out perfect. I let the pressure naturally release for about 7-8 minutes and the rice was the perfect consistency. I’ve made it before in smaller portions and have had equally great results. Thanks so much for tried and true recipes!

  5. Denise says

    I’ve made this recipe many many times. Had absolutely no issues.

    The past 2 times it burned. 3 mins left and I got the “burn food” display. No idea why, followed every instruction. 🤷🏻‍♀️

    • Support @ Minimalist Baker says

      So sorry for the difficulty! Could it have to do with slightly different rice? Even different varieties of brown rice absorb water differently. You could try increasing the water by a couple tablespoons or up to 1/4 cup extra the next time to see if it helps! xo

    • Support @ Minimalist Baker says

      Hi Dana, sorry to hear it didn’t turn out as expected! A couple ideas here- after releasing the pressure, you could remove the lid and turn it to sauté to evaporate the remaining water. Or if the rice isn’t as soft as you prefer, you could pressure cook an additional 3-4 minutes. Hope that helps!

      • Carol Bradstreet says

        I bought an Instant Pot Duo, and it does have a brown rice setting. I used the 1:1 ration, and it burned a little bit on the bottom. Any suggestions?

        • Support @ Minimalist Baker says

          Sorry about that – ours doesn’t have a button for brown rice, so we aren’t certain. But perhaps try increasing the water by a couple tablespoons or up to 1/4 cup extra.

    • Support @ Minimalist Baker says

      Hi Rina, we don’t have a preference for a certain brand. We typically choose short grain brown rice from bulk bins at health food stores or Lundberg brand.

    • Aneila says

      I cut the recipe in half since I only had 1/2 c of rice in my pantry. I used long grain brown rice and rinsed it before adding. It turned out perfect! I’ve always struggled with getting brown rice to turn out on the stovetop so I’m really happy to find a method that will turn out well every time!

      • Support @ Minimalist Baker says

        Yay! We’re so glad you enjoyed it with this recipe. Thank you for sharing, Aneila! xo

  6. Betty Cassady says

    I see you add no salt. Why? For more flavorful rice how much salt should I add per cup of brown rice?

    • Betty Cassady says

      I made this with 1 tsp salt per cup of rice. This might be a little salty for some so go with 1/2 to 3/4 tsp.
      Also, my rice was too crunchy for me. I put the pot on for an extra 5 minutes.

  7. Erica Palmer says

    Thank you so much for this recipe! I have the Pampered Chef Quick Cooker, and while I have been very pleased with the appliance, I was not pleased with the brown rice made using Pampered Chef instructions. This recipe works perfectly in the Quick Cooker! I used long grain brown rice with great results. I have also doubled and tripled the recipe without alteration to the rice/water ratio and it came out perfectly. Other folks using the quick cooker should note to choose a high pressure setting – brown rice works for me, as did the custom setting. Thanks again!

  8. Lindsay says

    Would you change the cooking time for a longer grain of brown rice? The one I have on hand def isn’t short grain :) Thanks!

    • Support @ Minimalist Baker says

      Hi Lindsay, we aren’t sure as we haven’t tried long grain rice. Let us know if you try it!

  9. Tessa Rosalie says

    Thanks to your “simple” as in “clear and doable” recipes and all the comment I finally bought myself an IP to cook beans and rice. My favorite rice, not sure if it’s available in the US, is Italien or French red rice(not the Thai one). It turned out great!!!!!!!!! Black beans as wel, white beans little soggy. Merci!!!!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Tessa. We are so glad you found our recipes helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Mike says

    Hating sticky rice, I wish I could say this was a success for me. I usually have great success with your recipes. But this came out super sticky on my long grain brown rice.
    What could I have done wrong? I did 1:1 water to rice for 20 minutes on High Pressure in the pressure cooker and depressurized at the “ding”…

    • Support @ Minimalist Baker says

      Hi Mike, we wonder if the issue could have been the type of rice? We used short grain.

      • Pierre says

        Could it be that Mike didn’t rinse his rice? Rinsing washes away the excess starch, which otherwise makes the rice sticky.

  11. Anne says

    Thanks for this! I have been using frozen brown rice from Whole Foods because it’s so convenient. But I can’t get it anymore! (out of stock… ). I checked my pantry and I have some raw brown rice so I’m glad. I also have a couple of bags of raw black beans so I’m glad for that recipe too.

    Just a side note: this didn’t show up in my rss feed (I use Feedly as a reader), but I did see it when I looked at the website. Same with the bean recipe and some of the pickle recipes. Not sure why. Just mentioning it because I don’t want to miss any recipes! :-)

    • Support @ Minimalist Baker says

      Hi Anne, we’re so glad you found it helpful! And thanks for letting us know- it’s probably because those are pages instead of posts. To make sure you don’t miss anything, we would recommend subscribing by email.

  12. Aaron says

    it didn’t work for me:( The rice wasn’t fully cooked and it stuck to the bottom of the pot. I’m having really bad luck with everything in the instant pot so far:(((

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Aaron. Did you make sure to rinse the rice? Rinsing provides extra moisture to help prevent that.

  13. Liz M says

    Ahhhh PERFECT brown rice!!! Finally!!! Although I only had long grain brown rice in my pantry, this recipe still worked out perfectly. THANK YOU, Dana!!!

      • Jeanne Rozman says

        HELP! I put in one cup of a rice blend using brown, red, and wild
        brown rice with I:1 ratio of water/rice. The “burn” message went in, I had it on “high” pressure. What happened; should it have been on “low”?

        What was wrong?

        Jeanne Rozman

        • Support @ Minimalist Baker says

          Hi Jeanne, we think it probably has to do with the rice blend. We’ve only tested this recipe with brown rice.

          • Jenna says

            Perfection. I used Organic long grain brown rice. I just got an instantpot and plan to try out all of your recipes! Black beans are up next. 😋

  14. Rachael Randall says

    I agree with everything above?????? This is the only recipe that my rice has turned out PERFECT! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thank you, Rachael! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  15. Libby says

    This really is a perfect and foolproof method! Thank you! It worked doubled. 2 cups of brown rice is my usual amount and it was a breeze. Your cookbook and the recipes on your website are my family’s “go-to” source!

  16. elizabeth joseph says

    I have had one for about three years; sometimes it is great and sometimes it isn’t; rice I found out that if it says so many minutes I cut it by two minutes because of the release valve time. Still working on it especially with beans; that is when either they become mushy or not cooked. I guess it can be me. But it does cut the time in half and the best part is I don’t have to worry about it burning, like when I use my stove.

    • Sneha says

      Makes it so easy to have brown rice at the ready on weeknights, and I no longer feel the need to prepare brown rice in advance and freeze it if I make too much for a night. Love this cooking hack!

  17. Lee says

    Last night I threw out a crunchy batch of brown rice by using the recipe included with my Instapot. Yay, it finally worked. I, too, was skeptical about Instapot, but after making mashed potatoes in it at Thanksgiving, I am sold. Thanks for a recipe that we can actually enjoy!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Lee! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Tammy L Dolce says

      I use long grain brown rice and, yes, it works the same. The only thing (after looking this up!) is that shorter grained rices are more starchy (think sticky rice type of thing). To me, long grained yield a fluffier rice:)

  18. Faith says

    I have tried about fifteen “failproof” brown rice recipes for the instant pot. THIS is the ONE. I even doubled it and it still turned out PERFECT. I’m printing this out and glueing it to my counter. (?)
    Five stars. Ten stars. All the stars.

  19. Denise says

    I have read so many conflicting suggestions on cooking times and could never get it right. Your recipe came out perfectly! Thank you! :D Also, if I double the rice do I also need to double the water?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh great! Yes, always increase the ratio. Our recipe box has a serving size adjuster which will automatically adjust the ingredient measurements for you!

  20. Halle says

    Hello Dana! I’m going to try this ASAP. Is it ok to double the recipe? Cooking time the same? Thanks and will report back.

  21. Kristen says

    What are your thoughts of using broth or broth concentrate for flavor instead of just water? Would it change the texture or cooking time?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You definitely can! It should work the same. Just make sure you like the way the broth tastes :D

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