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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4.9 from 29 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.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. 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.

    1. Hello,

      We haven’t tested the timing for 2 cups of brown rice with the pot in pot method.

      I am guessing in the 32 – 38 minutes range.

      Please take care!
      Jacky

  2. 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!

  3. 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 oven faster! Any ideas how to speed it up? Soaking the rice?

    1. 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

  4. 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.

    1. 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

  5. I used the 1 cup brown rice with one cup water.
    the recipe in the book that came with the Instant Pot
    said 20 minutes on pressure cook
    10 minutes in it quit said it was out of water.
    I depressurized and the rice was hard.
    I added 1 more cup of water and hit the rice button this time
    the rice was ok but not perfect
    what did I do wrong

    1. Hi Steve,

      Sorry to hear what happened and thank you for your question.

      It sounds like the Instant Pot did not get up to pressure properly the first time.

      The rice button cooks at low pressure only so for the 2nd time, I can imagine the rice being a bit too al dente?

      Please take care & have fun cooking
      Jacky

  6. Just FYI for all, using basic brown basmati I up my time to 25 minutes and it’s awesome. For Nishiki short sushi-style brown rice, after much experimentation the perfect cook time was 45 minutes.

    Hope this helps someone down the line. 🙂

  7. I’m excited to try this! So many times after I get home from work I want to have a dinner that includes brown rice but I know it’s going to take forever. We use brown jasmine rice. I can’t wait to try rice in our pressure cooker! Thanks!

  8. Yesenia I added 15% to cooking time. Amy + Jacky have a page titled ‘Pressure Cooker High Altitude Cooking Time Chart’. For 5000 ft you increase cooking time by 15%. So I figure 10% then add half of that. That is my 15% to add to the cooking time. Don’t over think it. Usual averaging rules work well enough.
    From the article: “Cooking time under pressure should be increased by 5 percent for every 1,000 feet after 2,000 feet above sea level.” – Anderson, B. M. (1980). New High Altitude Cookbook.

  9. Amy and Jacky,

    I tried this for brown basmati rice and found the result to be a bit chewy. Next time, I used 1+1/8 cup of water for each cup of rice and it was perfect. Also, I always use the pot-in-pot method with a Corning soufflé dish as the inner pot so that my rice is ready to put on the table or ready to wait in a warm oven while I make the rest of the meal (perhaps pork chops with HK onion sauce) in the instant pot. Thanks so much for your recipes and clear instructions. I especially appreciated the videos for the first few that I tried. They were very helpful.

  10. I gave up on using the Instant Pot for brown rice. I tried every method shown with different brands of rice. Too chewy, too ‘weedy’ and grassy tasting. BUT…I found a solution using my cheap 15 year old Panasonic rice cooker, and a very specific, though expensive brand: Della Basmati Light Brown Rice! If you like fluffy rice that is healthier than regular white rice, this is the one. I use my instant pot multiple times a week. I do love it. Just not for rice.

  11. I’ve had pressure cookers for a few years and my rice cooker forever. Only today did I attempt rice in the Instant Pot. I was very confused because everyone seemed to have different ways of doing it. You do too, but I appreciated the explanations of the different results. So I went for it! It was perfect! I even adjusted for altitude since I live in Denver.Thanks for the expert information..

  12. Thank you so much for a perfect way to cook brown rice. I usually don’t like brown rice but I think I waa making it wrong. This was awesome and perfect with my burrito bowl.

  13. This is great information and I will definitely be following suggestions. I have had trouble with the rice sticking to the bottom of the pot. I love wild rice and wonder if you have suggestions for cooking and release times for wild rice too.

  14. I tried the Test2 method with 1:1 ratio @ 15min but the brown rice is not fully cooked and texture is hard, does the rice need to be soaked overnight?

    1. Hi Terry,

      thank you for your question 🙂

      The rice doesn’t needed to be soaked overnight to be fully cooked.

      Can you tell me which brand/type of rice are you using?

      Thank you & have a great weekend
      Jacky

    2. Hi Terry,

      Rooster was one of the brand we used for this recipe so it should have worked.

      Does the package says what kind of brown rice is it?

      Take care & have fun cooking
      Jacky

  15. Thank you! I added a half packet of Sazon because we were making Tex-Mex for dinner – otherwise I left it the same. It was delish! This is the exact texture we like our rice. And I love that you give instructions for a small serving size. It’s perfect for just one meal for a small family.

  16. I hate brown rice but my doctor insists I drop th white kind. I like SOFT FLUFFY rice. Apparently this is not possible with brown rice. I use method 5 but I still hate it. Any suggestions? Maybe another kind of brown rice? Would I like converted brown rice?

    1. Hi Hunter,

      thank you for your question 🙂

      I am sorry to hear. Converted brown rice will not be as soft as white rice. Give it a try and see if you like it.

      Take care & have fun cooking
      Jacky

    2. I am not a doctor but in my opinion, there’s very little difference in fiber and nutrition between white and brown rice. Instead, be sure to have greens and vegetables with your meal.

  17. Hi! Will be making 3 cups of rice today with test #2…I want to make sure that I don’t need extra time? Release? And ratio is 400 mg per 500 ml still…correct? Thanks!

    1. Hi Sissi,

      Thank you for your question!

      Yes, still correct. No extra time is needed as long as it is made directly in the inner pot.

      Take care & have fun cooking
      Jacky

  18. I wanted to verify the quick release time. So for rice #2, when you say 5 min quick release, do you mean once it’s finished cooking the 15 minutes, you let sit for 5 min then do the quick release or do the quick release first and then let it sit for another 5 min? Thanks for the clarification!

    1. Hi Karla,

      thank you for your question 🙂

      Once it’s finished, let it sits there for 5 minutes and then quick release.

      Take care & have fun cooking
      Jacky

  19. Hi Amy and Jacky,
    Thank you so much for all the great recipes! I made Brown Basmati rice using Test 4 increasing by one minute – 16 minutes pressure, full natural release – and it turned out perfect!!
    Thanks,
    Debi

  20. Thanks for the recipe for the brown rice. It is the best. My wife has me cook the rice when we are having rice for dinner. It is so simple and easy to do. Any one can make the perfect rice with your recipe.

  21. Dear Amy and Jacky,
    I am so happy to have stumbled upon your website. The rice turned out perfect and I can’t wait to use more of your recipes.
    Sincerely,
    Nanette

  22. Tried your recipe for brown rice and it worked great. My rice cooker always overcooked the bottom of the brown rice. I am sold on making rice in the instant pot. If I make a larger batch, do I use the same cooking time?

  23. When cooking long grain brown rice using the pop in pot method, do you need to put any water in the IP pot below the rice pot? Or do you leave the IP pot dry?

    1. Hi Rhonda,

      thank you for your question 🙂

      For any cooking method, you will always need 1 cup of water in the IP Pot.

      Happy New Year to you and your family
      Jacky

  24. I usually cook 1 cup of rice, but I need to make much more for a special occasion. What is the maximum amount of rice that I can cook in my 6 qt duo? Can I do 2 pounds of brown rice?

  25. Test 3 has more cooking and more release time than Test 2 but the results are the same? If that’s true, the release method for Test 2 doesn’t seem very important. If I’m not paying attention and leave it too long it should still be good.

    1. Hi Ann,

      You got me on this one. Haven’t tried Sprouted brown rice.

      I would try the same cooking time and ratio and please report back!!

      Happy New Year to you and your family 🙂
      Jacky

    2. As per package instructions, I’ve been soaking in water with a little salt and vinegar x 30 mins (some brands require 8 hours), using delay start; 15 mins on high pressure; NR. I use PIP as the rice doesn’t stick to the pan. This works okay but wondered if you had any other techniques. I love your wonderful recipes! Thank you for all your hard work and experimentations!

  26. Thanks so much for the recipe! I used method four, but swapped out water for vegetable broth to infuse flavor into the rice. It turned out perfectly, just as you described and just how I like it! This was super helpful as I just got my instant pot at Christmas and am still learning.

  27. I like mine supper moist almost like a breakfast cereal (oatmeal). I did 3 C water to 1 C Organic Brown Short Grain Lundberg with regular stove top pressure cooker and 15 min cook time with slow natural release. It was very good. There was a slight bit of moisture left in the bottom, that quickly disappeared. The texture was still pretty firm and chewy.

  28. Hi! I just got my IP Duo plus 6qt and I am very excited to start using it. For the rice do you think it’s okay to use the cup that came with the Instant Pot and that is 180ml. Do you think that’s okay since if I stick to that cup the ratio’s will be the same?

    Thanks!

    1. Hi Jenn,

      Thank you for your question 🙂

      If you are using the same cup for both the water and rice then it should be okay.

      I would use at least 2 cups of each.

      Happy New Year to you and your family!!
      Jacky

  29. I love the exactness of this recipe. Thank you for writing it in grams. I am preparing this as part of a product demo tomorrow. Wish me luck!

    1. Hi Deborah,

      thank you for your kind words

      We haven’t tried brown Basmati rice, but it should take maybe 1 minute longer when compared to Brown Jasmine rice.

      Let us know how it goes 🙂

      Take care & have fun cooking
      Jacky

  30. Thanks so much for this post. It was a huge help as I’m new to the Instant Pot tribe. I did a 1 to 1.25 ratio. High pressure for 15, stop unit, let sit for 5 minutes than released the steam. Perfect!

    Anyone want to buy a Zojirushi? 🙂

  31. Have you ever cooked with ‘blonde’ rice? I have a sprouted blonde rice from Planet Rice. It seems to be somewhere in the middle between white and brown. Haven’t had luck cooking it in the IP yet.

  32. I just bought the Instant Pot Duo Plus60. This is the first thing I cooked in it. #2 worked for me. I kept pressing the pressure level button and nothing happened. Finally I pressed the multigrain button (high pressure) and then was able to enter the time.
    I have a rice cooker but could never keep it from overflowing when cooking brown rice. The instant pot is so much better. Thanks for the recipe.

    1. Hi Linda,

      Congrats on your new Instant Pot and thank you so much for your kind review 🙂

      You can use the manual button (new version is called pressure cook) button for all of our recipes.

      Take care & have fun cooking
      Jacky

  33. Hi! I tried method number 2 and it was perfect. I used two cups brown rice and two cups water. I was a little worried any longer in the Instant Pot and I would have ended up with burned rice. There was no liquid left whatsoever. Is that normal or should I add more liquid or not as much time if I double it again?
    Also I did not rinse the rice but as I went in and fluffed it, I noticed some black bits on top of the rice. I was in a rush to fluff the rice that I did not investigate. Thoughts as to what those could be? Should I rinse first next time?

    1. Hi Linda,

      thank you so much for your kind words 🙂

      It is normal as the rice will absorb 99% of the liquid during cooking.

      When doubling or tripling a rice recipe, we recommend using a kitchen scale for accurate measurement on the rice to water ratio.
      400g brown rice to 500ml water in your case.

      Did the rice taste burnt or anything? The black bits could be food residues or dirt from rice.

      Try rinsing the rice next time and see if there is any black bits.

      Please take care & have fun cooking!
      Jacky

  34. I love this recipe (and this site in general). I added some beef stock and the rice was so good my husband and I just ate it without anything else one afternoon. I used method #2. Perfect!!

  35. I cooked brown rice for the first time last night following Cuisinart’s instructions–turned out very mushy and wet. So was looking for a different method when I found your website. However, I don’t understand what a “5 minute Quick Release” is. For example, in Method #2, I would cook 15 minutes high pressure, then Natural Release for 5 minutes, then Quick Release the remainder of the pressure and open the lid? Or, cook 15 minutes high pressure, Quick Release (which would probably take about 5 minutes), then lift the lid? Thanks for clarifying.

    1. Hi Linda,

      thank you so much for your question 🙂

      15 minutes + 5 minutes QR means natural release for 5 minutes then quick release the remainder of the pressure.

      Take care & have fun cooking
      Jacky

  36. It doesn’t look like anyone has asked: I usually cook rice with broth or stock instead of water. Would it make a difference in the cooking time or outcome?

    Thanks!

    1. Hi Blackberri,

      thank you for your question 🙂

      Using broth or stock will make the rice more tasty. The cooking time will stay the same!

      Take care & have a great weekend
      Jacky

  37. Hi,

    I am new with my IP 6-1. I would only eat brown rice and prefer chewy and fluffy rice which seems to be the test 2. I don’t have the “pressure” button setting on my 6-1 ip. If I use the rice setting it only cooks for 10 mins but your recipe said 20 mins for cook time Is the manual setting the “pressure” setting you were referring to. So, what should I do?

  38. I would like to cook the brown rice pot-in-pot while cooking beans at the same time. Should I make any adjustments to the time/water ratio?

    1. Hi Rosalyn,

      thank you for your question 🙂

      If you are cooking the brown rice in a stainless bowl, you may want to increase the cooking time by 2 -3 minutes.

      If you are cooking the brown rice in a pyrex glass bowl, you may want to increase the cooking time by 5 – 6 minutes.

      Take care & have fun cooking
      Jacky

  39. I have a stove top PC, Fagor. Shall I follow the same directions for tip #2? Also, for 2 cups of rice shall I use 2 1/2 cups of water or less?
    Thank you! I have done several experiments with my Fagor for brown rice but never got the perfect one.

    1. Hi Elizabeth,

      thank you so much for your question 🙂

      For stovetop PC, you can follow the same directions for Test #2.

      You can use 2 cups – 2 1/2 cups depending how chewy and soft you like your rice. (more water = less chewy)

      Take care & have fun cooking
      Jacky

  40. My husband bought short grain Asian brown rice. The brand is Nishiki. Your method didn’t work for me and from what I can tel it’s because this type requires more of a multigrain setting. Do you have experience with this and do you have any tips?

    1. Hi Adrienne,

      thank you for your comment and question 🙂

      Do you have experience with this
      We haven’t tried Short grain brown rice in the Instant Pot yet.
      I have just added it to our long to-make list.

      do you have any tips
      Was the rice too wet? Too dry? Mushy? Undercooked?

      Thank you!

      Take care & have fun cooking
      Jacky

  41. If i am doing the test 4 cooking method, do i cook for 5 minutes then turn the IP to OFF and let it sit while it naturally releases pressure…this will turn off the keep warm function. Is this what you mean? Thanks for your help!

    1. Hi Jill,

      thank you for your question 🙂

      For test 4 cooking method, set the cooking time to 15 minutes and then wait for the natural release.

      It will not matter if you turn off the IP or keep it in the keep warm function as the keep warm function will kick in well after the natural release is finished.

      Take care & have fun cooking
      Jacky

  42. Thank for taking the time to clarify. I am lucky to live in a part of California where brown rice is grown and we get treasured “local supply” of organic small crop varieties. The average temperature here in the summer is 100 degrees so I made a big pot of rice and your carnitas recipe and they have been a fantastic treat. Thanks again for a terrific resource.

    1. So happy to hear that. Thank you so much for your kind comment Denise!

      100 degrees is really hot!! The Instant Pot is so great in the summer as it doesn’t really heat up the kitchen too much.

      Have an awesome week & stay hydrated 🙂
      Jacky

  43. “Turn off heat and do a 5 minute quick release” is a confusing instruction. Do you mean unplug it, wait 5 minutes, then do a quick release? I read this to mean after the 15 minute cook time to pull the plug then quick release for 5 minutes before opening the lid. Just a suggestion to clarify the instructions as it seems a lot of folks are posting this question…

  44. #2 method – turned out perfect 🙂 Thank you.

    PS: Wanted to rate 5 start but only allows me to give 1 star – hmmm.

  45. Long grain brown rice, no rinse. Followed to a T. Measured with scale.
    Little crunchy on top and wet on the bottom. Have reclosed and will let it sit, hopefully it will finish. Keep telling husband we can ditch the rice cooker, this is not going to help win him over!

    Tried another site’s ratios and it was totally off.

    1. Hi Jacqueline,

      It’s great to hear from you again 🙂

      Fluff the rice with the spoon that came with the Instant Pot and let it sit a little.

      Take care & have fun cooking
      Jacky

  46. So, I bought some brown basmati rice and haven’t had much success no matter how I’ve tried to cook it. Would you suggest I use your brown rice method or your basmati rice method?

    Thanks,
    Cheryl

  47. I have a Fagor Lux Multi-cooker whose max high pressure is only 9 lbs. What time compensation would you recommend I make to ensure properly cooked rice at this slightly lower pressure?

    Thanks

    1. Hi Dami,

      It’s great to hear from you again!

      thank you for your question. I would recommend trying adding an extra 2 – 3 minutes 🙂

      Take care & have fun cooking
      Jacky

  48. Can I cook Bob Red Mill instant brown rice cereal in the instant pot. It seems to stick and burn when I cook it. It is so fine. I can cook 7 grain ok in it. Hoping you have a secret on how to cook it.
    Thanks
    Carole

    1. Hi Carole,

      thank you for your question 🙂

      You will have to probably use the Pot in Pot method to cook them. Please see this recipe for reference on how to use the Pot in Pot method.

      Take care & have fun cooking
      Jacky

  49. Thank s for your speedy response. Now I have another question, as a new IP user. In your recipes you usually use the term “cook at high pressure” for so many minutes and I came across one where it said “cook at low pressure”. As a long time conventional pressure cooker user I am familiar with and understand the concept but for IP i prefer more specific instructions like ” press manual key then……..”. It’s all about pressing the right key and I wouldn’t know how to do low pressure, for example.

    Ruth

  50. Thanks for the recipe – it worked well. But I’m wondering why you and the Instant Pot recipe book both recommend using the manual function rather than the automatd rice function. What would it be used for?

    Ruth

    Thanks for the helpful guidance on cooking rice. My brown rice turned out fine. But I am wondering why both you and the Instant Pot recipe book recommend using the manual rather than the automated rice function.

    Ruth

    1. Hi Ruth,

      thank you for your kind words and question.
      The automated rice function is for white rice only. Manual function allows us to cook with precision 🙂

      take care & have fun cooking
      Jacky

    1. Hi Allison,

      Great to hear from you again. We haven’t experiment with forbidden rice in the Instant Pot yet.
      I would try 20 minutes + 10 minutes Natural release as a start.

      Take care & have fun cooking
      Jacky

    1. I tried this brown rice recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love this recipe.
      Thank you for sharing this recipe.

  51. I am using the quick-cooking type of medium grain brown rice. I tried your method and it turned out wetter than I like, but it is still good. Should I use another method instead since I am not using regular brown rice?

    Also, I have noticed the yield of the cooked rice from the Instant Pot is much less than my regular rice cooker. When I make 2 cups, I only get a bit over 3 bowls of cooked rice, where as I get a good 4 bowls of cooked rice from my regular rice cooker. Is it true in your experience? I used the same cup to measure the rice.

    Thank you for your help! Keep up the good work!

    BTW, I was also born in Hong Kong and grew up in the States just like you two! My name is also Jackie, but I am a female. =)

    1. Hi Jackie,

      Yay! *High Five* Thank you for your kind words and question 🙂

      If the rice came out too wet, try reducing the water by 1/4 cup and see how it turns out.

      As for the yield of cooked rice, we haven’t really notice a difference. Perhaps we are not paying attention, but we will keep an eye on it next time 🙂

      Take care & have fun cooking!
      Jacky

  52. Thank you! I just got my instant pot this week and followed recipe #2. It worked perfectly (I doubled the recipe to 2 cups and got the same perfect result)! To those who say this does not take less time than cooking on the stove, I wholeheartedly disagree. It’s also 20 minutes faster than my standalone rice cooker was.

    1. Hi Jessica,

      thank you for your question 🙂

      Depending on the material of the bowl you are using, I would add 3 – 6 minutes to the cooking time.

      Take care & have fun cooking!
      Jacky

    1. Hi Lydia,

      thank you for your question and congrats on your new IP.

      yes you can 🙂 It may need slightly more water (about 1/4cup) when using coconut milk.

      Happy New Year & Have Fun Cooking!
      Jacky

    2. So 3/4 cup water and 1/2 cup coconut milk? Or 3/4 cup water and 1/4 cup coconut milk?
      Thank you for your help!

    1. Happy New Year Annie!
      It’s great to hear from you again 🙂

      If you found it a bit chewy, you can use test #5, fluff the rice after the full natural release and close the lid for another 10 minutes.

      This should work!

      Have fun cooking and see you around 🙂
      Jacky

  53. Any helpful instructions on cooking multigrain in Instant pot?
    I mix my own grains with red, brown basmati and wild rice, lentil and red/green beans.

    1. Hi Vivian,

      thank you for your question.

      Multigrain rice are usually cook with a 1.25 – 1.5:1 cup water to rice ratio.

      While we haven’t tested multigrain rice in the pressure cooker yet, some of our users have used the multigrain function with success in the Instant Pot.

      Happy New Year & Have fun cooking!
      Jacky

  54. Hi again,

    What do I do when cooking more than 1 cup of brown rice? Sometimes I cook 3 cups. Other times I cook 4 cups. Thanks.

  55. Hi there! I just got my Instant Pot for Christmas and I’ve yet to try it (this weekend I will!), and I’ve been scouring your website for ideas, tips and tricks. Rice will be one of the first things I try after the water test. Silly question – if you find that your rice (or really anything) is under cooked, can you just start it again for a few more minutes? Or do you need to add more liquid?

    1. Hi Lissy,

      Thank you for your comment and congrats on your new Instant Pot!!

      It is hard to cook the rice again after it is undercooked as rice absorbs liquid and you won’t be able to add enough liquid to get the Instant Pot back up to pressure.

      For other things such as meat, you can just start it again for a few more minutes as long as there are more than 1/2 cup of total liquid left in the pot.

      Have fun cooking!
      Jacky

  56. Hi Amy, first time will use pressure cooker for test 4. After the 15 minutes should I turn of and leave on the burner for natural release or remove from burner?

  57. I would like to learn how to make white rice in the Aicok pressure cooker. Furthermore I would like to get many recipesa bout Indian food, preferably with chicken.
    Hope you can help me.
    Thank you in advance.
    Natascha Bohlmann

  58. Hello.. I’m a beginner IP user. I’m in your facebook group since I purchased IP from Amazon yesterday. 🙂 Your website has been very helpful reading through your posts. I need your help thouogh.
    Can you explain what it means by 5 minutes quick release??? I understand up to manual 15 minutes pressure cooking but I’m lost after that point

    1. Hi Sandie, congrats on your new IP!!
      5 minutes quick release means After the cooking cycle has ended, wait 5 minutes before turning the venting knot to release the pressure 🙂

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