Perfect Pressure Cooker Brown Rice

Image of Caroline Chambers
Rated 5.0 based on 13 customer reviews
Perfect Pressure Cooker Brown Rice
Perfect Pressure Cooker Brown Rice


For best results, we recommend using:


Mealthy Tip

Brown rice is less refined than white rice and is unpolished, with only the husk of the grain removed. It is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese. It is also high in fiber.

Nutrition Facts

Per Serving: 58 calories; 2g fat; 8.0g carbohydrates; 1g protein; 0mg cholesterol; 4mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 58 Calories from Fat22
% Daily Value*
Total Fat 2g 4%
Saturated Fat0g 2%
Trans Fat0.0g
Polyunsaturated Fat1.0g
Monounsaturated Fat0.9g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 8.0g 3%
Dietary Fiber1g 3%
Protein 1g
Vitamin A0% Vitamin C0%
Calcium1% Iron2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(13 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

I was a little skeptical of the 1:1 ratio of water to rice, but went ahead because I'd not done rice in a pressure cooker before. It works! AND the grains were evenly tender. The sesame flavors were nice for the dish I made to go with it (orange chicken), but even before those additions, I knew I had a new rice technique, at least when I'm not othewise using the pot to make dinner!

Image of Jen the Mighty

Jen the Mighty says:

Solid brown rice recipe with some great kick from the vinegar and sesame oil. Done quickly in the pressure cooker, as opposed to forever it used to take with my fancy fuzzy rice cooker.

Image of Sam Dalton

Sam Dalton says:

This was a delicious brown rice recipe. Generally, brown rice is pretty bland, but this was nothing short of amazing. The toasted sesame seeds and oil was a great addition.

Image of Laura Griffin

Laura Griffin says:

This brown rice was very good! I made it to go with Asian-inspired shrimp and beef with vegetables. The rice vinegar and sesame oil gave it great flavor. It's so quick and easy with my pressure cooker too!

Image of Hector Jonass

Hector Jonass says:

Thank you so much for this! We tend to use brown rice and far too often the rice isn't quite done by the time we're eating, which is frustrating because brown rice takes so long! I made this last night and it was perfect and ready for dinner when I needed it. (comment on rice only, without the vinegar, seeds, and oil).

Image of Maureen Dougherty

Maureen Dougherty says:

While the flavor was good, I thought it was too al dente. I added a half cup of boiling water and heated in the microwave for 5 minutes while I cooked Sesame chicken. Both turned out well.

Image of Barbara Davis

Barbara Davis says:

Image of Deb Logan

Deb Logan says:

So I’m guessing those that reviewed this recipe may not have followed thru with keeping lid on for 5-10 min after releasing the pressure - my rice was surprisingly perfect and tastes delicious!! I used exact measurements and no stick or hard rice!!! This pressure cooker is my new fav item in the kitchen!!!

Image of Cowboy Ken

Cowboy Ken says:

I’ll be making this for the first time tonight for dinner with my girlfriend. I’m gonna go off of deb_l review. Wish me luck.

Image of Stephanie Brown

Stephanie Brown says:

Image of Amy  Jean

Amy Jean says:

I am so thankful for my NEW Mealthy Multipot! Just getting off the phone with Matt, the support team was also SO encouraging! Basically, he let me know, when I measure the rice to do it in the cup that came with the Multipot & measure water or broth with my regular measuring cups! Also, as he told me, no need to double or triple the time, but just do it for the 15 minutes. So if you are doubling the amount of the ingredients, DO NOT double or triple the time. Also remember, like one of the comments, to let it naturally release after you VENT it, leave the top on for that duration. Tonight I plan on making it, so will let you all know how it turns out! :)

Image of Ann Stevens

Ann Stevens says:

This was a very easy recipe and a great way to add a nice subtle flavor to plain brown rice! I may use just a tiny bit less rice vinegar next time but this will definitely be a go to way to make rice from now on!

Image of Hacy Wright

Hacy Wright says:

We made white rice last night to eat with a Swiss Steak receip, but our rice very aldente, though now after reading online to open the vent after 15 min. And wait for another five to ten min., will try this Sat. Night, thanks for the tip. Will let everyone know how it turns out. Hacy