Pressure Cooker Brown Rice
- 2 cups brown rice
- 2½ cups of water
- salt to taste
For best results, we recommend using:
- Stir rice and water together in a pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Fluff rice with a fork and season with salt to serve.
Brown rice contains natural oils which can eventually go stale. Be sure to check the expiration or "use by" date to ensure freshness. Raw brown rice can be stored for up to six months in an airtight container at room temperature. To extend its shelf life, it can be refrigerated. If storing leftover cooked rice, allow it to cool completely before sealing in an airtight container and refrigerating.
What others are saying
Ilana Cofield says:
The texture is perfect. I haven’t had homemade brown rice that was this good in a long while
Randall Hauk says:
This definitely helps me keep from burning the rice! Great texture and absolutely fuss-free. Hard to beat!
Caroline Ives says:
First time using my multipot and the brown rice came out perfect! I still can’t get over how easy it is to use!!
Jessica Scott says:
The measurements were spot on. Brown rice takes forever to cook, but the pressure cooker cuts the time in half. Love it!
Greg Jones says:
Brown rice usually takes an hour to cook, so I love that I can make it in a pressure cooker in half the time. I found these measurements to be perfect. I tried making brown rice before in the PC but it was dry. The 2 cups rice and 2.5 cups water make perfect rice like it's made in a rice cooker.
kat satterfield says:
Hooray! My rice is always stuck to the sides of the pot, and has even ruined a few with burned bottoms. For some reason me and rice don't mix. This was all soft and fluffy, not hard grains!