Instant Pot Brown Rice
A pressure cooker can double as a rice cooker: it's a totally hands off way to cook this whole grain.
Prep time:
Cook time:
Yield: About 6 cups 1x
Serving size: 6
Calories per serving: 192
Ingredients:
Cook time:
Yield: About 6 cups 1x
Serving size: 6
Calories per serving: 192
2 cups brown long grain rice (American long grain, basmati, or jasmine)*
2 cups water
Kosher salt
Directions:
Rinse the rice. Add the rice and water to the Instant Pot and stir. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the ìSealingî position.
Cook on high pressure for 20 minutes: Press the Pressure Cook button, making sure the ìHigh Pressureî setting is selected, and set the time. Note that it takes about 5 minutes for the pot to ìpreheatî and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
Natural release for 10 minutes: After the Instant Pot beeps, set a timer and wait for 10 minutes to let the Instant Pot naturally release pressure. Then vent any remaining steam by moving the vent to ìVentingî, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own during this time, meaning that there is no remaining steam in the pot.)
Open the lid and fluff the rice with a fork. Stir in kosher salt to taste. Serve immediately, or store in the refrigerator for 3 to 4 days. (Note: When reheating leftovers, itís helpful to add a tiny bit of water and then reheat on the stovetop or in the microwave ó adding the water helps to rehydrate the rice so itís not dry!)
Source: acouplecooks.com
Cook on high pressure for 20 minutes: Press the Pressure Cook button, making sure the ìHigh Pressureî setting is selected, and set the time. Note that it takes about 5 minutes for the pot to ìpreheatî and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
Natural release for 10 minutes: After the Instant Pot beeps, set a timer and wait for 10 minutes to let the Instant Pot naturally release pressure. Then vent any remaining steam by moving the vent to ìVentingî, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own during this time, meaning that there is no remaining steam in the pot.)
Open the lid and fluff the rice with a fork. Stir in kosher salt to taste. Serve immediately, or store in the refrigerator for 3 to 4 days. (Note: When reheating leftovers, itís helpful to add a tiny bit of water and then reheat on the stovetop or in the microwave ó adding the water helps to rehydrate the rice so itís not dry!)
Source: acouplecooks.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
