Pressure Cooker Brown Rice

Instant Pot Brown Rice

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

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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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4.8 from 31 reviews
Pressure Cooker Brown Rice
 
Prep
Cook
Total
 
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
Serving: 2
Ingredients
  • 1 cup (200g) long grain brown rice
  • 1 cup (250 ml) water
Instructions
  1. Pressure Cook the Brown Rice: Place 1 standard glass measuring 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 using Manual/Pressure Cook button for 15 minutes (Please see tips for your own preference). Turn off the heat and allow a 5 minutes rest time and then do a Quick Release by turning the venting knob to the venting position. 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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nancy
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nancy

Hi Amy,

which cup I should use to measure the rice? The cup from the rice cooker or regular measuring cup?

Thanks,
Nancy

Leah
User
Leah

Absolutely perfect brown sushi rice-also love your Jasmine rice! You guys are the greatest!

Hotchilidog
User
Hotchilidog

I just read your 2 articles one with white rice and pot in pot and this brown rice straight in pot. How would I cook brown rice pot in pot for 2 cups brown rice. Thanks enjoying your articles.

Sandra
User
Sandra

Is medium grain Calrose Brown rice cooked in the same way as long grain brown rice?

Cheryl
User
Cheryl

Perfect short grain brown rice. Thank you for this great recipe.

Doll
User
Doll

I did Jasmine Brown rice with a few tablespoons of Forbidden Rice for a total of 2 cups rice. I sauted some brown onion in Avocado oil, then added minced garlic and 2 large Rainbow carrots with herbs, tossed, then added 2 and 3/4 cups (the extra 3/4 water was extra for the carrots) of COLD water. Cold I have found is key. And dumped my rinsed rice directly in the center on a mound which I lightly spread out, not stirred. Manual for 30 mins followed by a 15 min rest. Came out Perfectly done!

Jamie
User
Jamie

Yes, #2 is the best! It came perfect. Not gonna cook rice any other way! Thank you for sharing!

Katie
User
Katie

I just tried making brown rice tonight–my first thing cooked in my new instant pot ever. I did 2 cups rice and 2 ½ cups water, 19 min on high and full natural release. (We live at 7000 feet elevation, so everything seems more complicated here) there was some water in the bottom of the pot and the rice was very chewy. I expected it to be softer, but for a first try I think it went ok! Only thing is, I gave up on natural release after 30 min. At this rate I could cook brown rice in the… Read more »

Jacky + Amy
Editor
Jacky + Amy

Hi Katie,

thank you for your question 🙂

For higher altitude, you will have to adjust the pressure cooking time.

Please try 25 minutes + natural release for brown rice.

Please take care
Jacky

William
User
William

I have found using 1-1/4 cups of water per cup of rice works very well and I am very pleased with how my rice turns out. I make 3 cups rice and 3-3/4 cups of water at a time. Rice is a staple at our house and I always cook up extra to store in the fridge. I use the rice button then manually adjust the time to 15 minutes. I then forget about it until sometimes a couple of hours later. It has always been perfect.

Patrice
User
Patrice

Rice came out perfect. I even doubled it. Thank You

Jacky + Amy
Editor
Jacky + Amy

Hi Patrice,

Hope you had a wonderful New Year & Christmas 🙂
Thank you so much for your kind words on the recipe!

Happy New Year & please take care
Jacky

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