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Instant Pot Brown Rice

Have you ever wondered how to to make brown rice in your Instant Pot? Well, wonder no more!

Instant Pot Brown Rice instantloss.com

My Instant Pot scared the whits out of me when I first met it! My husband came home, big ole grin on his face, with a giant package from Amazon. As he proudly told me what he procured and all of it’s many amazing functions, I was less than pleased.

I was already overwhelmed. The last thing I needed was a new thing to learn. It intimidated me and sat there, glaring at me from beside the TV in our living room for a whole month before my husband asked me if he should return it. 

That guilted me into removing it from the box. I read the confusing directions cover to cover. I decided to make brown rice first. I skipped the water test and jumped right in, anticipating an utter disaster. 

But it wasn’t an utter disaster. It was a great success! So successful that my children gobbled it all up and demanded that I make another pot full! I’ve been the Instant Pot’s biggest fan ever since.

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5 from 1 vote

Instant Pot Brown Rice

Print Recipe


  • 1 1/2 cups homemade vegetable broth, chicken broth, coconut milk, or water 
  • 1 cup organic brown rice
  • 2 tablespoons organic extra virgin coconut oil, optional
  • Fine sea salt
  • Ground black pepper
  • Coconut aminos


  • Place vegetable broth, rice, and coconut oil inside the Instant Pot.
  • Place the lid on the pot. Make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display says 28 minutes.
  • When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes—it’s hot.
  • Season to taste with salt, pepper, and coconut aminos or seasonings of your choosing.
Servings: 6
Author: Brittany Williams


  1. I have a double recipe of your rice in my IP right now! I added a little onion, too. But, I’m curious as to why you add coconut oil in your rice recipes?

  2. I have a Cuisinart, same thing but not an actual Instant Pot.. When you say Manuel-would you know what setting on any pressure cooker? I would love to convert to my Cuisinart.
    Thank You, Teri

  3. Maybe a dumb question, but guessing it’s ok to double ingredients? I have 3 healthy, hungry girls that love to eat and a hungry husband. Would need more than 1 cup 🙂

    OH and thoughts on sub’ing with beef instead of chicken?

    Waiting for my instant pot to arrive, can’t wait to try out your recipes!

  4. I saw you added frozen veggies the other day. When do you add them? Do you cook more after adding? So confused about how to do it.

  5. Veggie Brown Rice- it says to add frozen veggies at the end, but it doesn’t say how they get cooked. Is the rice hot enough to cook them after the vent? Please help.

    1. Hi Jennifer,
      The veggies basically steam cook with the heat of the rice. I usually leave my veggies out on the counter while my recipe is cooking that way they are a little bit thawed out and not as frozen when entering the rice it’s just warming them up. If you find that the veggies are still really frozen and they need a little bit of help you can switch it to the sauté low function on the Instant Pot and sauté it for a couple minutes stirring it frequently.

  6. 5 stars
    I made with jasmine rice following the instructions for 10 minutes rather than the 28 for brown rice. Delicious! This was a side for the Creamy Tuscan Chicken.

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