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Instant Pot Brown Rice is one of the absolute best ways to use your pressure cooker. The texture is perfect (fluffy and tender), it never boils over, and you can set it and forget while you prepare the rest of the meal.

A bowl of Instant Pot brown rice

Why You’ll Love This Pressure Cooker Brown Rice Recipe

  • It’s Super-Duper Simple. Knowing how to make brown rice on the stovetop is surprisingly tricky. Instant Pot brown rice, however, is a piece of cake! There’s no need to make brown rice in a rice cooker when the Instant Pot can do the same thing (without the need for a separate appliance).
  • Perfect Every Time. Chewy, fluffy rice that’s not mushy is yours with this method. It’s foolproof, won’t burn to the pot, and will give you perfect rice every single time.
  • You’ll Make it on Repeat. Of all of the Instant Pot recipes on my site, brown rice is what we make in our pressure cooker the most. It’s a meal prep dream, pairs well with everything from stir fries to Indian recipes, and cooks hands-free.
  • It’s Downright Delicious. The benefits of cooking brown rice in an Instant Pot are numerous, but the flavor is one of the most important ones. You can toast the rice in oil for a few minutes using the sauté function if you like, but I find that as long as I add a little salt, the rice tastes excellent as it is.
Instant pot brown rice being stirred with a wooden spoon

Instant Pot Brown Rice to Water Ratio

For every 1 cup of brown rice, add 1 1/4 cups water. That’s the formula for brown rice in the Instant Pot.

You will end up with double the amount of cooked rice as uncooked rice.

  • 1 cup brown rice + 1 1/4 cups water = 2 cups cooked rice
  • 1 1/2 cups brown rice + 1 2/3 cups water = 3 cups cooked rice
  • 2 cups brown rice + 2 1/2 cups water = 4 cups cooked rice
  • 2 1/2 cups brown rice + 3 cups water = 5 cups cooked rice
  • 3 cups brown rice + 3 3/4 cups water = 6 cups cooked rice.

If you are a rice texture purist, cooking 2 cups or more of Instant Pot brown rice does give it the best texture.

  • If you cook less than 2 cups of rice in the instant pot, it will turn out slightly mushier.
  • That said, I almost always make just 1 cup because we are a smaller household, and we are very happy with it.

Instant Pot Brown Rice Cook Time

  • For brown rice, pressure cook on high for 22 minutes, then let the pressure release naturally for 15 minutes. Release any remaining pressure, carefully open the Instant Pot, stir, and use your rice as you please.
  • The pressure will take about 10 to 15 minutes to build, at which point the 22 minutes will start counting down.

About 45 to 50 minutes is how much time it takes to cook brown rice in a pressure cooker:

  • 12 minutes building + 22 minutes cooking + 15 minutes release = 49 minutes.
Grains in a pressure cooker

How to Make Brown Rice in the Instant Pot

The Ingredients

  • Rice. With its slightly nutty flavor and chewy texture, brown rice brings more to the table than just its ability to deliciously soak up sauces and fill our bellies. It’s also rich in fiber, vitamins, magnesium, and partial protein.

Substitution Tip

This recipe works well with long-grain brown rice, short-grain brown rice, brown jasmine rice, and brown basmati rice. You can use whichever kind you prefer.

As written, this recipe will not work well with white rice or instant rice. If you only have white rice on hand, see the FAQ section below for my tips.

  • Water. The water-to-rice ratio is critical for achieving the fluffiest, most perfect rice.
  • Salt. Helps boost the flavor of the rice.

The Directions

Water and grains in a pressure cooker
  1. Add Everything to the Instant Pot. Stir.
  2. Pressure Cook. Cook the brown rice in the Instant Pot on HIGH for 22 minutes. Let the pressure release naturally for 15 minutes.
Fluffy Instant Pot brown rice in a pressure cooker
  1. Fluff. Serve and DIG IN!
A bowl of easy Instant Pot brown rice

Storage Tips

  • To Store. Refrigerate rice in an airtight container for up to 4 days.
  • To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze rice in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating or warm directly from frozen.

Leftover Ideas

If you have lots left over and want to know how to freeze brown rice, it’s super simple! Spread the cooked, cooled rice on a baking sheet, then freeze until solid (this helps your rice freeze flat for easy storage). Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the fridge before reheating or use directly from frozen. 

A wooden spoon stirring Instant Pot brown rice

How to Use Instant Pot Brown Rice

What to Serve With Instant Pot Brown Rice

Recipe Tips and Tricks

  • Add Salt. Add a pinch of salt to rice before cooking to season it. Salt makes the flavor of the rice pop, not taste salty (the same is true of Instant Pot Steel Cut Oats).
  • Take Things Up a Notch. For an even richer flavor and added nutrition, use an equal amount of liquid broth like chicken broth or vegetable broth instead of water.
  • Natural Release Only. Don’t use a quick release when making this Instant Pot brown rice. The natural release ensures that your rice turns out fluffy and perfectly steamed.

Instant Pot Brown Rice

4.92 from 45 votes
How to cook perfect Instant Pot Brown Rice, including the cook time and water ratio for 1 cup rice, 2 cups, and more!

Prep: 2 minutes
Cook: 49 minutes
Total: 51 minutes

Servings: 6 cups cooked rice


  • 2 cups long grain or short grain brown rice* brown jasmine and brown basmati rice work too; DO NOT use white rice or instant rice; it will be obliterated
  • 2 1/2 cups water
  • 1/4 teaspoon kosher salt


  • In the bottom of an Instant Pot, stir together the rice, water, and salt (I do not rinse my rice first, because I like it a little sticky; if you’d like less starchy grains, go ahead and rinse it first in a fine mesh strainer).
  • Cover and seal the Instant Pot. Cook on HIGH pressure (manual mode) for 22 minutes. Let the pressure release naturally for at least 15 minutes, or until the pin drops.
  • Carefully open the lid. Fluff with a fork and enjoy!



  • *I find that in a 6-quart instant pot, 2 cups cooks the most evenly; that said, I’ve also done as little as 1 cup with decent results. Simply divide the recipe in half.
  • TO STORE: Refrigerate rice in an airtight container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Spread the rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. 


Serving: 1cup (of 6)Calories: 228kcalCarbohydrates: 48gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 138mgFiber: 2gSugar: 1gCalcium: 17mgIron: 1mg

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Frequently Asked Questions

Can I Use This Recipe for White Rice?

The water to rice ratio for Instant Pot brown and white rice is the same. The pressure cook time, however, is different.

22 minutes is the amount of pressure cook time for brown rice. For white rice, reduce the time to 8 minutes. For both types, after the time has elapsed, allow the pressure to naturally release for 15 minutes.

How Can I Use Leftover Rice?

Leftover Instant Pot brown rice is ideal for making fried rice. Check out my Homemade Fried Rice, Chicken Fried Rice, and Pork Fried Rice for inspiration.

Can I Cook Other Things with the Rice?

While this recipe was designed just for the rice by itself, you can find other recipes on my site that include additional ingredients. See my Instant Pot Chicken and Rice.

Why Does Brown Rice Take So Long to Cook?

About 45 to 50 minutes is how long it takes to cook brown rice in the Instant Pot. Grains of brown rice include the whole grain and bran (unlike white rice), which makes it take longer to soften.

Should You Soak Brown Rice Before Cooking?

No, you do not need to soak the brown rice before making this recipe.

More Easy Instant Pot Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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4.92 from 45 votes (35 ratings without comment)

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  1. Would there be any changes for a 3 qt IP? I’ve found most recipes work, but I keep looking for the right combo for brown rice. Thanks!

    1. Hi Donna! I don’t have any experience using a 3qt IP, but since I do this in a 6qt I would recommend dividing the recipe in half to make it in the 3qt IP. Hope this helps!

  2. I’ve never been able to get rice to come out right on the stovetop. I’ve tried this recipe twice and it’s come out exactly as I wanted it. This time I used beef broth and it turned out great!5 stars

  3. In the information before the recipe, you wrote, “You will end up with double the amount of cooked rice as uncooked rice.” In the recipe, the servings are three times the amount of uncooked rice, not double.

    The directions for making the rice were spot on with the amount of water and cooking time for the rice to come out perfectly fluffy and delicious. The time to reach pressure was also spot on. I appreciate having that information included.5 stars

  4. This was the first recipe I made in my instant pot. The rice was perfect, evenly cooked. So much better than on stove top. I have 8 quart instant pot and would like to cook 4 cups of rice. According to your recipe I should add 5 cups of water. Should I cook it for the same amount of time – 22 minutes and 15 minutes pressure release? Thank you.5 stars

    1. Hi Lucia! So glad you enjoyed the recipe! Thank you for this kind review! That is correct on the amount of water and you should be able to cook it in the same amount of time. Enjoy!

  5. The recipe was easy to make and unlike what I had heard from friends, it was perfect, not mushy or too hard to chew. Thank you5 stars

  6. This recipe feeds my chihuahua for a week and she never leaves a morsel! First time I made it I thought “I like all of the ingredients. I think I’ll have some for my dinner, too”. So I did, and with some salt and pepper, it was lovely! I’m having it again today. My digestive system has become very irritated due to a big medication change, so I think my system may be happy with Pippa’s “dog food!” Delicious!5 stars

  7. I’m new to IP, but need advice regarding cooking brown rice in my 3qt IP. Do I use the ‘RICE’ setting or ‘PRESSURE COOK’ setting ? I realize you mention pressure cook but is that what I should use. I plan on using your amounts of 1cup brown rice to 1&1/4 c water. I have both settings and need help choosing . Thanks very much.

    1. Hi Denise, I haven’t tested it in the crockpot but here is my stove top version: Enjoy!