This Instant Pot Brown Rice is easy to make with your favorite vegetables including broccoli, carrots, mushrooms, and more! It’s cooked in a combination of chicken and beef broth for ultimate flavor.

Be sure to try my Broccoli Cheddar Chicken and Rice Casserole recipe next!

A white bowl with Brown Rice and mushrooms made in the Instant Pot next to green onions and paprika.

Instant Pot Brown Rice

One of my all-time favorite side dish recipes to make in bulk and freeze is this delicious brown rice.

I like to add lots of mushrooms to to it, but you can add any kind of vegetables you have on hand! (See ingredient list below for some delicious suggestions!)

Ingredients

  • Butter
  • White Button Mushrooms
  • Chicken Broth
  • Beef Broth
  • Uncooked Brown Rice– not Instant/Minute Rice
  • Green Onions

Vegetable Additions

  • Broccoli
  • Carrots
  • Peas
  • Celery
  • Bell Peppers

Uncooked vegetables such as broccoli can be cooked on saute mode along with the mushrooms (or instead of), removed, and added back at the end.

Cooked frozen vegetables can be mixed in at the end on saute mode until heated through.

How to Make it

  • Cook the butter and the mushrooms on saute mode for about 6 minutes. Note that the mushrooms will shrink down significantly as they cook as they contain a lot of water.

An instant pot with white button mushrooms before and after being cooked.

  • Remove the mushrooms and set aside.
  • Clean the bottom of the pot with chicken/beef broth. Use a silicon spatula to scrape up any brown bits.
  • Add the rice. Cover and ensure the pressure valve is sealed.
  • Pressure cook for 22 minutes, or 24 minutes for higher altitudes.
  • Let the pressure release naturally for 10 minutes, then flip valve to release any additional pressure.
  • Stir in the mushrooms. Top with green onions and serve.

An instant pot filled with cooked brown rice and mushrooms.

Burn Message Indicator

The burn indicator can sometimes trigger more easily with starchy foods, (i.e. – rice). Rest assure, there is a sufficient amount of liquid in this recipe to avoid burning the rice.

Even so, I commonly see this indicator when I am cooking but I just let it continue to come to pressure and eventually it goes away.

For more information you can check out these 7 Instant Pot Burn Mistakes you need to avoid.

What Size Instant Pot

  • I used my trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on.
  • It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.

Doubling This Recipe

  • 1 cup of uncooked brown rice = 3 cups of cooked rice. This recipe makes enough for 8 people at 3/4 cup per person.
  • This recipe can be doubled in a 6 quart Instant Pot (or larger) to make 16 servings.

Storage

Refrigerator:

  • Cooked rice will last up to a week in the fridge.

Freezer:

  • Leftover rice is a great freezer food and makes a convenient last minute side dish.
  • I like to freeze portion sizes in foil packets and put the packet right in a 350° oven to reheat. Feel free to add a little extra butter halfway through.

What to Serve with Brown Rice

Get My Free E-Book! 

Instant Pot Brown Rice

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
5 from 4 ratings
Servings: 8
Tap or hover to scale
Print Pin Save Review
This Brown Rice recipe is an easy side dish to make in the Instant Pot with your favorite vegetables! It also makes a great freezer food for a quick dinner side dish.

Ingredients

US Customary - Metric
  • 4 Tablespoons butter
  • 16 oz. white button mushrooms, sliced
  • 1 cup chicken broth, can also use water
  • 1 ½ cups beef broth, can also use water
  • 2 cups uncooked brown rice, *NOT Instant/Minute rice*
  • ½ cup green onions, diced

Instructions

  • Set the Instant Pot to sauté and add the butter and mushrooms. Cook until the mushrooms have decreased in size and browned, about 6 minutes.
  • Remove the mushrooms from the pan and keep the pot on Saute mode.
  • Add in the chicken and beef broth and use a silicone spatula to scrape up any brown bits remaining on the bottom. This will enhance the flavor of the rice but will also help to prevent the burn message from appearing during pressure cooking.
  • Add the rice. Stir and cover the pot. Ensure the vent is sealed.
  • Pressure cook for 22 minutes, or 24 minutes for higher altitudes.
  • Let the pressure valve naturally release. After 10 minutes, you can flip the valve to release any remaining pressure and open the lid.
  • Stir the mushrooms back into the pot. Top with green onions and serve!

Notes

-Onions can be sautéed along with the mushrooms if desired.
-This recipe can easily be doubled in a 6-quart Instant Pot (or larger) to make 8 servings.
-Additional seasoning options include parsley, turmeric, garlic/onion powder

Nutrition

Calories: 123kcal, Carbohydrates: 13g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 329mg, Potassium: 283mg, Fiber: 1g, Sugar: 1g, Vitamin A: 235IU, Vitamin C: 4.5mg, Calcium: 17mg, Iron: 0.8mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie

This Instant Pot Brown Rice is pressured cooked in a beef and chicken broth combination and tossed with sauteed mushrooms and diced green onions. This is the most flavorful and perfectly cooked rice you'll ever make! | The Cozy Cook | #rice #instantpot #brownrice #sides #sidedish