Instant Pot Brown Rice
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.
- 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
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!
-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
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