No more uncooked, burnt, or mushy long grain brown rice. Make perfect Pressure Cooker Brown Rice (Instant Pot Brown Rice) in 20 minutes! Cut short half the cooking time. Set it and forget it, no need to tend the pot. 😀

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Cooking perfect rice seems easy, but it’s actually quite tricky. If the cooking time, cooking method, or water-to-rice ratio are not accurate and correct, you’ll end up with uncooked, hard, crunchy, burnt, mushy, or gummy rice.

Plus, every grain has their own personality, each type requires unique care to be perfect.

There were a lot of discussions on how to make perfect pressure cooker white rice. We’re glad that our Perfect Pressure Cooker Rice Recipe has helped many readers find success in making white rice. Many readers have asked us the cooking time and method for pressure cooker brown rice. So, it’s time for another rice experiment!

What is Brown Rice?

Brown rice’s literal meaning in Chinese (糙米) is “rough rice”. It’s an unpolished whole grain rice – the bran, germ, and aleurone layer are not removed like the regular polished white rice we eat. Brown rice is the same grain as white rice, but it’s more nutritious with more nutrients and high in fiber.

Normally it takes almost an hour of simmering to make a pot of brown rice on stove top, but it’s super easy to make in the pressure cooker using half the cooking time! 😀

Pressure Cooker Brown Rice Recipe Ingredients

Ingredients for Pressure Cooker Brown Rice

  • 1 cup of long grain brown rice (200 grams)
  • 1 cup of water (250 ml)

Tools for Pressure Cooker Brown Rice

No more uncooked, burnt or mushy brown rice. Cut short half the cooking time & make perfect pressure cooker brown rice in 20 minutes! Set it and forget it.

Pressure Cooker Brown Rice Experiment

We conducted 5 tests with brown rice using different amounts of liquid, cooking time, and pressure release method in the Instant Pot Electric Pressure Cooker. Here are the results! 🙂

Pressure Cooker Brown Rice Test 1

  • Brown Rice: 1 cup of brown rice
  • Liquid: 1 cup of water
  • Cooking Method & Time: High Pressure for 10 minutes + 5 minutes Quick Release
  • Result: a bit too crunchy and chewy

Pressure Cooker Brown Rice Test 2*

  • Brown Rice: 1 cup of brown rice
  • Liquid: 1 cup of water
  • Cooking Method & Time: High Pressure for 15 minutes + 5 minutes Quick Release
  • Result: very similar to the result we get from our Asian rice cooker – fully cooked & chewy

Pressure Cooker Brown Rice Test 3

  • Brown Rice: 1 cup of brown rice
  • Liquid: 1 cup of water
  • Cooking Method & Time: High Pressure for 20 minutes + Full Natural Release
  • Result: very similar to Test 2’s result

Pressure Cooker Brown Rice Test 4

  • Brown Rice: 1 cup of brown rice
  • Liquid: 1 ¼ cup of water
  • Cooking Method & Time: High Pressure for 15 minutes + Full Natural Release
  • Result: the additional water produced a softer texture

Pressure Cooker Brown Rice Test 5

  • Brown Rice: 1 cup of brown rice
  • Liquid: 1 1/2 cup of water
  • Cooking Method & Time: High Pressure for 15 minutes + Full Natural Release
  • Result: the additional water produced an even softer texture than Test 4’s result, and slightly watery. The extra water also diluted some of the nutty flavor of the brown rice.

Experiment Conclusion

The brown rice texture we preferred the most is the result from Test 2 – fully cooked & chewy. If you like softer brown rice, follow Test 4’s ratios & methods. Which rice texture do you prefer? 🙂

Now it’s YOUR turn to take out your pressure cooker and make some Pressure Cooker Brown Rice (Instant Pot Brown Rice)Leave us a comment and rate it!

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Pressure Cooker Brown Rice
No more uncooked, burnt or mushy brown rice. Cut short half the cooking time & make perfect pressure cooker brown rice in 20 minutes! Set it and forget it.
Author:
Recipe type: Breakfast/Brunch, Dinner, Lunch, Quick Meals, Rice, Side Dish, Super Easy
Cuisine: Chinese  
  Prep:  |  Cook:  |  Total:
  Serving: 2
  Rated 5.0/5 from 3 reviews
 
Ingredients
  • 1 cup (200g) long grain brown rice
  • 1 cup (250 ml) water
Instructions

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  1. Pressure Cook the Brown Rice: Place 1 cup of brown rice (200 g) and 1 cup of water (250 ml) into the pressure cooker. Close lid and pressure cook at High Pressure for 15 minutes (Please see tips for your own preference). Turn off the heat and do a 5 minutes Quick Release. Release the remaining pressure and open the lid carefully.
  2. Serve: Fluff with a fork. If the rice is a bit wet, let it rest a bit for the moisture to escape before serving.
Notes
Rinsing rice: If you rinse the rice before cooking, be sure to drain well and ensure the water-to-rice ratio is accurate. (Roughly reduce 3 tablespoons from the 1 cup of water)

Leftovers Storage: Let leftovers cool completely before storing in the fridge.


Nutrition Information
Serving size: 214g Calories: 344 Fat: 2.5g Saturated fat: 0.5g Carbohydrates: 72.4g Sugar: 0 Sodium: 7mg Fiber: 3.2g Protein: 7.1g Cholesterol: 0mg
No more uncooked, burnt or mushy brown rice. Cut short half the cooking time & make perfect pressure cooker brown rice in 20 minutes! Set it and forget it.
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