Instant Pot Brown Rice
Servings: 6
Author: Brittany Williams
- 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 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.