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1. Pot-in-Pot Method
This method works best when cooking less than 1.5 cups of brown rice:
Rinse 1 cup of brown rice 2 to 3 times under running water. Drain well and add to a stainless steel bowl along with 1.25 cups of water and salt. Add 1 cup of water to the main Instant Pot insert. Place the bowl with rice on the trivet and then carefully place the trivet in the Instant Pot. Close the Instant Pot lid with the pressure release handle to sealing. Set the Instant Pot to Pressure Cook (Hi) for 22 minutes. Allow 10 minutes of natural pressure release. Release any remaining pressure by moving the pressure release handle to venting. Open the Instant Pot. Take the inner stainless pot and the trivet out using heat-resistant mitts. Gently fluff the rice with a fork or silicone spatula.
Place 2 cups of rice in a wire mesh strianer and rinse 2 to 3 times. Drain the rice. Add drained rice to the Instant Pot insert. Add 2.5 cups of water, and salt and make sure all the rice is evenly submerged underwater. Close the Instant Pot lid with the pressure release handle to sealing. Set the Instant Pot to Pressure Cook (Hi) for 20 minutes. Allow 10 minutes of natural pressure release. Release any remaining pressure by moving the pressure release handle to Venting. Open the Instant Pot and gently fluff the rice with a fork or silicone spatula.
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Storing
Cooked brown rice can be refrigerated for up to 5 days. To store it longer freeze single portions in zip-lock bags. To thaw simply take out the bag from the freezer and keep it overnight in the refrigerator or keep it on the counter for half an hour. ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
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