Love brown rice, but don't love cooking it on the stovetop? Here's an easy tutorial to make Instant Pot brown rice with cilantro lime seasoning.
Guys, I had a goal this month.
I would master the art of cooking rice in an Instant Pot.
My rice journey had a bumpy start-- there was a lot of under-cooked rice, frustration, and so much rice recipe testing.
A lot of times, I went back to the the recipe booklet that came with my pressure cooker.
But when it was time to cook brown rice-- the times listed in my Instant Pot booklet failed me.
After three failed batches, I asked my Instant Pot-loving mom for help.
"Mom, help me! I have a rice emergency!"
She knew exactly how to cook brown rice in an Instant Pot.
She's so smart!
This recipe uses my mom's cooking techniques, with a little cilantro-lime seasoning added in.
I added the extra flavor just in case you, like me, love Chipotle's cilantro-lime brown rice.
Why Cook Brown Rice in an Instant Pot?
Once I'd successfully cooked brown rice in my Instant Pot-- I realized something.
This recipe is not Instant.
It's also not faster than cooking brown rice on the stovetop.
It also won't stick or burn to the bottom of your pot as you try to adjust the stovetop temperature.
This Instant Pot brown rice is easy to make, does not heat up your kitchen (like cooking rice on the stovetop does), and makes fluffy batches of rice each time.
Do I Have to Rinse My Rice?
It doesn't take long at all.
Simply add the rice to a fine mesh sieve, and run water over it until the water runs clear.
If you skip rinsing the rice, the rice-to-water ratio in the recipe card might be a little bit off, plus your rice will be starchier than it should be.
How to Make Instant Pot Brown Rice
Start by rinsing your rice, and then add it to the Instant Pot along with water, oil, and salt.
Close the Instant Pot, turn the valve to the sealing position, and press pressure cook (or manual).
Set the timer to twenty-five minutes.
Some model Instant Pots have a pressure cook button, and others have a manual button. They do exactly the same thing.
It will take about six minutes for the Instant Pot to build pressure, and then it’ll start counting down.
When the countdown finishes, your pot will beep and begin counting up.
Let the Instant Pot do a natural release for twenty-five minutes.
Next, carefully release any remaining pressure.
If you want an extra pop of flavor, stir in a little lime juice and olive oil.
If you're a cilantro fan, add that too.
Serve your rice while its still warm, and enjoy!
Want more Instant Pot ideas? Check out all of my Instant Pot recipes!
Instant Pot Brown Rice
- 1 cup whole-grain brown rice (long, medium, or short grain) (NOT par-boiled or quick-cook)
- 1 ¼ cup water
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Cilantro Lime Seasoning (Optional):
- ½ lime, juiced
- ½ teaspoon olive oil
- ⅛ cup cilantro, roughly chopped
- Rinse the rice in a fine mesh sieve until the water runs clear.
- Add the rice, water, oil, and salt to the Instant Pot. If any rice grains are stuck to the side of the pot (above the water level), push them down into the water.
- Seal the Instant Pot lid, and turn the steam valve to the sealing position.
- Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 24 minutes.
- The Instant Pot will take about 6 minutes to come to pressure, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up. Allow the Instant Pot to do a natural release for 25 minutes.After 25 minutes, carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting. Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
- Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
- Optional: Whisk the lime juice and oil together, and stir into the rice. Fold in the cilantro.
- Serve the rice warm.
- Leftovers:This rice is best served immediately, but can be kept refrigerated in a sealed container for up to 4 days. To reheat, add about a tablespoon of water, and microwave covered until warm (2-3 minutes).