Kitchen notes · a little help before you start

Instant Pot Brown Rice (Basmati & Jasmine)

Name: Instant Pot Brown Rice (Basmati & Jasmine)
Prep time: 5 min
Cook time: 32 min
Total time: 42 min
Yield: 4
Ingredients: 1 cup brown rice (jasmine or basmati) (Source: 1 cup brown rice (jasmine or basmati)); 1¼ cup water ((or stock/broth)) (Source: 1¼ cup water ((or stock/broth))); ½ teaspoon salt ((skip if using stock/broth)) (Source: ½ teaspoon salt ((skip if using stock/broth))); 1 teaspoon olive oil (Source: 1 teaspoon olive oil)

Instant Pot Brown Rice (Basmati & Jasmine) is made with brown rice.

Prep: 5 min
Cook: 32 min
Total: 42 min
Original yield: Serves 4
Ingredients: 4 listed

Make it part of your week

Estimating…

Main courseSidesChineseIndianThaiAsianPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course · Sides
Cuisine: Chinese · Asian · Indian · Thai
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Follow the pressure release

Complete the pressure-release sequence before opening the cooker.

Get to know the ingredients

brown rice (jasmine or basmati)

In the method: Rinse rice once and strain.

water (or stock/broth)

In the method: Add rice, water, salt and oil to Instant Pot.

salt (skip if using stock/broth)

In the method: Add rice, water, salt and oil to Instant Pot.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

1 cup brown rice (jasmine or basmati)
Ingredient note
Source: 1 cup brown rice (jasmine or basmati)
1¼ cup water (or stock/broth)
Ingredient note
Source: 1¼ cup water (or stock/broth)
½ teaspoon salt (skip if using stock/broth)
Ingredient note
Source: ½ teaspoon salt (skip if using stock/broth)
1 teaspoon olive oil
Ingredient note
Source: 1 teaspoon olive oil

How to make it

0 of 5 steps complete

Rinse rice once and strain. Add rice, water, salt and oil to Instant Pot. Stir. Close the lid. Set the valve to 'Sealing' position. Press Manual/Pressure Cook on high for 22 minutes for Jasmine, 23 minutes for Basmati.
Wait for natural pressure release (NPR) for 5-10 minutes, after which release the remaining pressure manually by following the quick release instructions of your model. Open the lid after the pin drops. Fluff the rice gently using a fork.
Rinse rice once and strain. Assemble the rinsed rice, water, salt and oil in an oven-safe bowl that fits easily in your Instant Pot.
Depending on the size of your pot, add 1-2 cups of water in the inner pot. Place a trivet. Place rice bowl on top of that. Close the lid. Set the valve to 'Sealing' position. Press Manual/Pressure Cook on high for 22 minutes for Jasmine, 23 minutes for Basmati.
Wait for natural pressure release (NPR) for 5-10 minutes, after which release the remaining pressure by manually by following the quick release instructions of your model. Open the lid after the pin drops. Fluff the rice gently using a fork.

Make room for Instant Pot Brown Rice (Basmati & Jasmine)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Fluff the rice gently using a fork.

A few questions you might have

What should I prepare first?

Set out the instant pot, oven, and pot. Start with this step: Rinse rice once and strain.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What happens at the end?

Fluff the rice gently using a fork.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Choose your long-grain brown rice variety. There are two main types - Jasmine and Basmati. Jasmine works well with Asian and Thai-inspired dishes, whereas Basmati is a wonderful side for Indian curries. Rinse the rice. This step is essential for removing excess starches on the surface of the rice. Our goal is to make perfectly fluffy brown rice, so don't skip this step! I like to rinse mine in a fine-mesh strainer until the water runs clear. Follow the suggested rice-to-water ratios. The ratio is way different in the Instant Pot as compared to the stovetop method. Using the customizing tips above, use one of the following ratios: 1:1 or 1:1.25 (preferred). Use water or stock. Water is a great blank canvas, but stock (either chicken or vegetable) adds a touch more savoriness. If you decide to use stock, make sure it is low-sodium and skip the salt. Adjust the water in the inner pot based on your Instant Pot size for the Pot-in-Pot method. For 3 and 6 QT, add 1 cup. For 8 QT, add 2 cups. Note: You still have to add water to the rice bowl as per the recipe instructions. Use for meal prep or freeze. The rice will keep best in an airtight container in the fridge for up to 5 days. Store for up to 1 month in the freezer. Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: spicecravings.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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