It’s going to become super apparent I have a new toy. My IP,as those in the know call it, has been churning away on my counter since its purchase and staples like this Instant Pot Brown Rice are the main reason.
If you don’t have an IP yet ( I say yet because I know you’ll be getting one 😉 ), this method was my go-to for stove top brown rice. It is also foolproof but requires babysitting.
Consistency is the key and I love that I can trust when that lid unlocks, my rice is always perfect. That being said, cooking times can vary. There is a great group on Facebook of fellow ‘potheads’ that I belong to and there is always discussion on the exact timing of many dishes. The magic is that once you’ve found your sweet spot it never changes. I’ve made at least ten pots worth of rice at this point. Perfect every time.
The timing for my brown rice is consistent with the one in the info book provided with the pot, which is 22 minutes. Using homemade bone broth will elevates the flavour of the rice also. Will you be seeing a IP bone broth recipe on the Honour System soon? Yes. Yes, you will. 😉
This recipe is jump off point. Its useful to have cooked grains on hand to throw in a salad or as a quick, healthy side dish. The rice in the photo was drizzled in olive oil, sprinkled with parsley and eaten alongside some Parmesan Chicken.
Dinner sorted. 🙂
Simple and consistent is the name of the game when staying committed to a healthy lifestyle. Having this prep done simplifies meals through the week.
- 1 cup brown rice, rinsed
- 1 1/4 cups broth
- Add the rice and broth to the instant pot and give it a stir
- Lock the lid in place and press the Manual button. Set it to high pressure and adjust the timer to 22 minutes. Once the clock has counted down, allow the pressure to naturally release for 10 minutes. Once the clock shows ten minutes has passed, carefully release the remaining pressure and remove the lid.
- Fluff the rice with a fork.
- *Check the rice after the release in case you want a softer texture