This perfectly cooked, brown rice is made in half the time of the traditional stovetop method and is completely hands off! Healthy, hearty whole grains just got soooo convenient!
We’re going back to the basics! While I know many of you are waaaayyy past the basic pressure cooking recipes, I feel like my blog wouldn’t be complete unless I gave attention to these, oh so important basics, that make frequent visits in my home. The basics are what made me fall in love with my pressure cooker in the first place, I’m sure many of you can completely relate with that.
In fact, brown rice was the first thing I remember cooking in the pressure cooker that made me think, “Whoa, what is this miraculous, cylinder shaped appliance and why did I grow up thinking it only made mashed potatoes and was likely to explode at any moment…”
I strive to live on about 90% whole grains, making exceptions when I eat out or when I’m desperately craving real deal, creamy risotto. Brown rice was one whole grain that I just didn’t like and in my eyes, could never hold a candle to a big bowl of white rice with a dollop of butter and sprinkle of salt (thanks grandma for that memory!). But no more my friends. The pressure cooker does magic with brown rice! Gone are my days of resentment towards brown rice for being chewy and overpowering the flavor of my entire meal. I can finally say, I now prefer it. Pinky promise, that’s how incredible pressure cooker brown rice is.
So today I’m bringing you my basic recipe for brown rice, but for those more experienced pressure cooker people out there yawning their way through this post, stay tuned! Cause later this week this brown rice is getting a makeover. And it may or may not include a sauce that is creamy, cucumber-y, lemon-y, and always, ALWAYS misspelled by yours truly. Not to give it away, but why can’t it just be spelled Tazeeky-is that so much to ask?Print
Pressure Cooker Brown Rice
Pressure Cooker (aka Instant Pot) brown rice is a quick and easy side to any meal. Perfectly soft and tender rice and completely hands off!
- Prep Time: 2 minutes
- Cook Time: 24 minutes High Pressure
- Total Time: 40 minutes
- Yield: 6 cups cooked rice
- 2 cups brown rice (I like basmati brown rice or short grain brown rice)
- 2 3/4 cups low-sodium chicken broth
- 1/2 teaspoon salt
- Add rice, chicken broth, and salt to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 24 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure
- Fluff the rice with a fork. Serve immediately.
- Freeze any extra rice in resealable freezer bags. I love having it on hand for quick rice bowl dinners and fried rice.