13 Delicious Instant Pot Brown Rice Recipes

Venturing into the world of Instant Pot cooking can transform your mealtime routine, especially when it comes to whipping up wholesome, delicious brown rice dishes in a flash. Whether you’re craving a cozy comfort meal or a quick, nutritious dinner, our roundup of 13 mouthwatering recipes has got you covered. Dive in to discover how easy and versatile brown rice can be with these must-try ideas!

Instant Pot Brown Rice with Mushrooms and Thyme

Ever find yourself staring into the abyss of your pantry, wondering how to turn those forgotten mushrooms and that bag of brown rice into something that doesn’t scream ‘sad desk lunch’? Well, buckle up, buttercup, because we’re about to transform those humble ingredients into a dish that’s as easy on the eyes as it is on the taste buds.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 1/4 cups water
• For the mushrooms:
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • Salt to taste

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove any excess starch.
2. Add the rinsed rice and water to the Instant Pot, securing the lid and setting the valve to ‘Sealing’.
3. Cook on high pressure for 22 minutes, then allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
4. While the rice cooks, heat olive oil in a skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5-7 minutes.
5. Add the minced garlic and thyme to the mushrooms, cooking for an additional minute until fragrant. Season with salt to taste.
6. Fluff the cooked rice with a fork, then gently fold in the mushroom mixture until well combined.

Fluffy, fragrant, and packed with earthy flavors, this dish is a testament to the magic of simple ingredients. Serve it as a hearty side or top it with a fried egg for a meal that’s anything but ordinary.

Garlic Butter Instant Pot Brown Rice

Ever find yourself staring into the abyss of your pantry, wondering how to turn that boring bag of brown rice into something that’ll make your taste buds do a happy dance? Well, buckle up, buttercup, because we’re about to take that humble grain on a flavor rollercoaster with some garlic butter magic.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 1/4 cups water
• For the garlic butter sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove any excess starch.
2. Add the rinsed rice and water to the Instant Pot, ensuring the rice is evenly distributed at the bottom.
3. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 22 minutes. (Tip: No peeking! Let the pressure do its thing.)
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. While the rice is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic, salt, and pepper, sautéing for 1-2 minutes until fragrant. (Tip: Don’t let the garlic brown, or it’ll turn bitter.)
6. Fluff the cooked rice with a fork, then pour the garlic butter sauce over the rice, stirring gently to combine. (Tip: For extra flair, garnish with chopped parsley or a squeeze of lemon.)

Unbelievably simple, right? This Garlic Butter Instant Pot Brown Rice turns out fluffy with a rich, buttery garlic flavor that’s downright addictive. Serve it as a side to grilled chicken or stir in some veggies for a quick, satisfying bowl.

Instant Pot Brown Rice and Black Bean Bowl

Kickstart your meal prep with this no-fuss, flavor-packed Instant Pot Brown Rice and Black Bean Bowl that’s as easy to make as it is to devour. Perfect for those days when you’re juggling life like a circus act but still want something hearty and healthy.

Ingredients

• For the bowl:
  • 1 cup brown rice, rinsed
  • 1 1/4 cups water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the toppings:
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • 1/2 cup salsa

Instructions

1. Add the rinsed brown rice, water, olive oil, and salt to the Instant Pot. Stir to combine.
2. Secure the lid and set the valve to ‘Sealing’. Cook on high pressure for 22 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Fluff the rice with a fork and stir in the black beans. Let it sit for 2 minutes to warm the beans through.
5. Divide the rice and bean mixture into bowls. Top with avocado slices, chopped cilantro, a squeeze of lime, and a dollop of salsa.

Now, this bowl is a symphony of textures – creamy avocado, fluffy rice, and hearty beans – with a zesty lime kick that’ll make your taste buds dance. Serve it with extra salsa on the side for those who like it hot, or wrap it in a tortilla for a quick burrito fix.

Coconut Milk Instant Pot Brown Rice

Get ready to revolutionize your rice game with this foolproof, creamy, and dreamy Coconut Milk Instant Pot Brown Rice that’s about to make your taste buds do a happy dance. Perfect for those who think brown rice is just a health food martyr, this recipe is here to prove that nutritious can also be knock-your-socks-off delicious.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tbsp coconut oil
  • 1/2 tsp salt

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove any excess starch.
2. Turn your Instant Pot to the sauté function and add the coconut oil, letting it melt completely—about 1 minute.
3. Add the rinsed brown rice to the pot and stir to coat it in the coconut oil, toasting it lightly for about 2 minutes for a nuttier flavor.
4. Pour in the coconut milk, water, and salt, giving everything a good stir to combine.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 22 minutes.
6. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
7. Fluff the rice with a fork, marveling at how perfectly creamy and fragrant it is.

Rich in flavor and with a texture that’s just the right side of chewy, this coconut milk brown rice is a game-changer. Serve it under a heap of spicy curry or as a bed for grilled shrimp skewers to really let it shine.

Instant Pot Brown Rice Pilaf with Almonds

Now, let’s talk about a dish that’s so easy, even your Instant Pot will be like, ‘Is that all you got?’ Introducing a brown rice pilaf that’s nutty, fluffy, and downright addictive, with almonds adding that perfect crunch. It’s the side dish that’s ready to steal the show at any dinner table.

Ingredients

• For the rice:
  • 1 cup brown rice, rinsed
  • 1 1/4 cups water
  • 1/2 tsp salt
• For the pilaf:
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1/4 cup sliced almonds
  • 1/2 tsp dried thyme

Instructions

1. Turn your Instant Pot to the ‘Sauté’ function and heat the olive oil for 1 minute.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t walk away! Onions can go from zero to burnt in a flash.
3. Stir in the sliced almonds and dried thyme, cooking for another minute until fragrant.
4. Add the rinsed brown rice, water, and salt to the pot, giving everything a good stir to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 22 minutes. Tip: Brown rice can be finicky, so resist the urge to peek!
6. Once cooking is complete, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Fluff the rice with a fork, letting it sit uncovered for 2 minutes to dry out slightly. Tip: This step is key for that perfect pilaf texture.

Ready to serve? This pilaf is fluffy with a nutty depth, thanks to those toasted almonds. Try it as a bed for grilled chicken or stuffed into bell peppers for a twist that’ll have everyone asking for seconds.

Spicy Instant Pot Brown Rice with Peppers

Get ready to spice up your life with this ridiculously easy and outrageously flavorful dish that’ll have your taste buds doing the cha-cha. Perfect for those nights when you’re too lazy to cook but too proud to order takeout.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 3/4 cups water
• For the veggies and spice:
  • 1 tbsp olive oil
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove excess starch.
2. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 1 minute.
3. Add the diced bell pepper and minced jalapeño to the pot, sautéing for 3 minutes until they start to soften.
4. Sprinkle in the cumin, chili powder, and salt, stirring for 30 seconds to toast the spices.
5. Add the rinsed brown rice and water to the pot, giving everything a good stir to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 22 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Fluff the rice with a fork, letting it sit for 2 minutes to absorb any leftover moisture.

How about that? You’ve just made a dish that’s as vibrant in color as it is in flavor, with a kick that’ll make you forget all about your boring old white rice. Serve it alongside some grilled chicken or stuffed into a burrito for a meal that’s anything but basic.

Instant Pot Brown Rice and Lentil Stew

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? Our Instant Pot Brown Rice and Lentil Stew is the hero of hectic weeknights, combining simplicity with a punch of flavor that’ll make your taste buds do a happy dance.

Ingredients

• For the stew base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup brown rice, rinsed
  • 1 cup green lentils, rinsed
  • 4 cups vegetable broth
• For the flavor boost:
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • Salt to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
2. Add the brown rice and lentils to the pot, stirring to coat them in the oil and onion mixture. This toasts them slightly, enhancing their nutty flavor.
3. Pour in the vegetable broth, then add the ground cumin, smoked paprika, turmeric, and a pinch of salt. Stir well to combine all the ingredients.
4. Secure the lid on the Instant Pot and set it to ‘Manual’ mode for 22 minutes at high pressure. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Give the stew a good stir, taste, and adjust the seasoning if necessary. If the stew is too thick, you can add a bit more broth or water to reach your desired consistency.

Zesty with a hint of smokiness, this stew is a texture lover’s dream—creamy lentils meet chewy brown rice in a broth that’s just thick enough to hug your spoon. Serve it with a dollop of yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Herbed Instant Pot Brown Rice with Lemon

Kickstart your culinary adventure with this zesty, herbed instant pot brown rice that’s so easy, it practically cooks itself while you binge-watch your favorite show. Perfect for those who think ‘instant’ and ‘delicious’ should always go hand in hand, this dish is a game-changer with its vibrant lemon twist and aromatic herbs.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 1/4 cups water
• For the flavor boost:
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove excess starch.
2. Add the rinsed rice, water, olive oil, lemon zest, lemon juice, garlic powder, thyme, rosemary, and salt to the Instant Pot.
3. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 22 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Fluff the rice with a fork, letting all those herby, lemony flavors mingle beautifully.

Serve this fluffy, fragrant rice as a side to grilled chicken or fold in some roasted veggies for a hearty bowl. The lemon adds a bright pop, while the herbs bring a cozy, comforting depth that’ll make this dish a repeat offender in your meal rotation.

Instant Pot Brown Rice Salad with Avocado

Let’s face it, we’ve all been there—staring into the abyss of our pantry, wondering how to turn that forgotten bag of brown rice into something that doesn’t scream ‘last resort.’ Enter this Instant Pot Brown Rice Salad with Avocado, a dish that’s as forgiving as your favorite sweatpants and twice as satisfying.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 1/4 cups water
  • 1/2 tsp salt
• For the salad:
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tsp cumin
  • Salt and pepper to taste

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove excess starch.
2. Add the rinsed rice, water, and salt to the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
3. Cook on high pressure for 22 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
4. While the rice cooks, prepare the salad ingredients and whisk together the dressing in a small bowl.
5. Fluff the cooked rice with a fork and let it cool slightly before transferring to a large bowl.
6. Gently fold in the avocado, cherry tomatoes, red onion, and cilantro until evenly distributed.
7. Drizzle the dressing over the salad and toss lightly to coat all the ingredients.

Now, this salad is a textural dream—creamy avocado, chewy rice, and a little crunch from the veggies, all tied together with a zesty lime dressing. Serve it straight from the bowl with a side of ‘I meant to do that’ confidence, or pack it for a picnic that’s sure to impress.

Curried Instant Pot Brown Rice with Chickpeas

Kickstart your culinary adventure with this effortlessly delicious Curried Instant Pot Brown Rice with Chickpeas that’s sure to spice up your meal prep game. Perfect for those who love a hearty, flavor-packed dish without the fuss, this recipe is a testament to the magic of your Instant Pot.

Ingredients

• For the rice:
  • 1 cup brown rice, rinsed
  • 1 1/4 cups water
• For the chickpeas and curry:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp salt

Instructions

1. Add the rinsed brown rice and water to the Instant Pot. Secure the lid and set the valve to ‘Sealing’.
2. Press the ‘Manual’ button and set the timer for 22 minutes on high pressure. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the chickpeas, curry powder, turmeric, cumin, and salt. Stir well to coat the chickpeas evenly.
4. Cook the chickpea mixture for 5 minutes, stirring occasionally, until the spices are fragrant and the chickpeas are slightly crispy.
5. Once the rice is done, fluff it with a fork and gently fold in the curried chickpeas until well combined.
6. Tip: For an extra flavor boost, toast the spices in the skillet before adding the chickpeas.
7. Tip: If you prefer a softer texture, let the chickpeas cook for an additional 2-3 minutes.
8. Tip: Always rinse your brown rice to remove any excess starch for the perfect texture.

Whip up this dish for a meal that’s not only a feast for the taste buds but also a vibrant addition to your dinner table. Serve it topped with a dollop of yogurt or a sprinkle of fresh cilantro for an extra touch of freshness.

Instant Pot Brown Rice and Vegetable Stir Fry

Zesty and zippy, this Instant Pot Brown Rice and Vegetable Stir Fry is your ticket to a hassle-free dinner that’s packed with flavor and ready in a flash. Perfect for those nights when you’re juggling a million things but still crave something deliciously wholesome.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 1/4 cups water
• For the stir fry:
  • 1 tbsp olive oil
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 1 clove garlic, minced
  • 1 tbsp soy sauce
  • 1/2 tsp ginger, grated

Instructions

1. Rinse the brown rice under cold water until the water runs clear.
2. Add the rinsed rice and water to the Instant Pot. Secure the lid and set the valve to ‘Sealing’.
3. Select the ‘Manual’ setting and set the timer for 22 minutes at high pressure.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. While the rice cooks, heat olive oil in a large skillet over medium-high heat.
6. Add the mixed vegetables to the skillet and stir fry for 5-7 minutes, until they’re just tender.
7. Stir in the minced garlic, soy sauce, and grated ginger, cooking for an additional 1-2 minutes until fragrant.
8. Fluff the cooked rice with a fork and gently fold it into the vegetable mixture until well combined.

Enjoy the nutty texture of the brown rice paired with the crisp-tender vegetables, all brought together with a savory, slightly spicy sauce. Serve it up in a bowl with a sprinkle of sesame seeds for an extra crunch or alongside your favorite protein for a more hearty meal.

Sweet and Sour Instant Pot Brown Rice

Who knew your Instant Pot could double as a magic wand, turning humble brown rice into a sweet and sour sensation that’ll have your taste buds doing the tango? This dish is the culinary equivalent of finding a twenty in your old jeans—unexpected but oh-so-welcome.

Ingredients

• For the rice:
  • 1 cup brown rice
  • 1 1/4 cups water
• For the sweet and sour sauce:
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tsp garlic powder
• For the veggies:
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 1 cup pineapple chunks

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove excess starch.
2. Add the rinsed rice and water to the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
3. Cook on high pressure for 22 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
4. While the rice cooks, whisk together the apple cider vinegar, brown sugar, soy sauce, ketchup, and garlic powder in a small bowl to create the sweet and sour sauce.
5. Once the rice is done, fluff it with a fork and set aside. Clean the Instant Pot insert.
6. Set the Instant Pot to ‘Sauté’ and add the bell pepper and onion. Cook for 3 minutes, stirring occasionally, until slightly softened.
7. Add the pineapple chunks and sweet and sour sauce to the Instant Pot. Stir to combine and cook for an additional 2 minutes.
8. Mix in the cooked brown rice until everything is well coated with the sauce. Serve hot.

Unbelievably, this dish strikes the perfect balance between chewy and tender, with a sauce that’s the right kind of clingy. Try topping it with a sprinkle of sesame seeds or a dash of sriracha for an extra kick that’ll make your dinner guests think you’re a gourmet chef in disguise.

Instant Pot Brown Rice Pudding with Cinnamon

Unbelievably, this Instant Pot Brown Rice Pudding with Cinnamon is about to become your go-to comfort dessert that’s as easy to make as it is delicious. Perfect for those ‘I need something sweet stat’ moments, it’s a creamy, dreamy bowl of happiness that’ll have you wondering why you ever bothered with the stovetop version.

Ingredients

• For the pudding:
  • 1 cup brown rice
  • 2 cups water
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove any excess starch.
2. Add the rinsed rice and 2 cups of water to the Instant Pot. Secure the lid and set the valve to ‘Sealing’.
3. Cook on high pressure for 20 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
4. Once the pressure is fully released, open the lid and stir in the whole milk, sugar, vanilla extract, ground cinnamon, and salt.
5. Set the Instant Pot to ‘Sauté’ mode and cook the mixture for 5 minutes, stirring constantly, until it thickens to your desired consistency.
6. Tip: For an extra creamy texture, let the pudding sit for 5 minutes after cooking; it will thicken as it cools.
7. Tip: If you prefer a stronger cinnamon flavor, sprinkle an additional 1/2 tsp of cinnamon on top before serving.
8. Tip: For a fun twist, serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Now, this pudding isn’t just any dessert—it’s a velvety, cinnamon-spiced masterpiece that’s equally perfect for breakfast (we won’t judge) or a midnight snack. Serve it in cute little jars for a personal touch that’ll make everyone feel special.

Conclusion

Savor the simplicity and versatility of these 13 Instant Pot brown rice recipes, perfect for busy home cooks seeking nutritious, delicious meals. Whether you’re craving something savory or sweet, this roundup has you covered. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow rice enthusiasts to discover. Happy cooking!