Instant Pot Brown Rice (Plus Meal Prep and Freezer Ideas)
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- 2 cups brown rice
- 2.5 cups water (or vegetable or chicken broth)
- 1/16 tsp salt (optional)
- 1 tsp olive oil
- 1 teaspoon dried parsley (or any other seasoning you’d like, optional)
Pour all of the ingredients into your pressure cooker pot, give them a good stir. Lock the lid into place. Set the valve to Sealing and select the High Pressure setting for 22 minutes.
Lock the lid into place. Set the valve to Sealing and select the High Pressure setting for 22 minutes. Allow pressure cooker to pressurize, time will depend on your altitude, mine took about 10 minutes. Once it’s pressurized the cooking time will begin to count down.
Allow to Natural Release for 10 minutes. Once this time is up, turn the valve to Venting carefully. Open the pot and use a fork to fluff the rice.
If you plan on storing extra rice in the fridge or freezer, you want to cool it down as quickly as possible. The best way to do that is to spread it out on a baking sheet in a thin layer. You can leave this out at room temperature for 15-20 minutes or place it in the freezer to cool the rice down quickly. This ensures it doesn't continue to cook and get mushy.
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