Perfectly Cooked & Seasoned Instant Pot Brown Rice

Perfect Instant pot brown rice — hooray! This brown rice, without rinsing, cooks up so perfectly — not mushy at all, chewy in texture, nicely al dente. It’s delicious on its own, but even better dressed with sesame, soy, mirin, and scallions. And even better when topped with an Instant Pot soft-boiled egg .

A few weeks ago when a friend who had received an Instant Pot for Christmas texted me She had Melissa Clark’s Dinner in an Instant out from the library and had made “amazing” brown butter steel cut oats and Instant Pot hard-boiled eggs that peeled like a dream.

“Al,” she wrote, “I think you might enjoy hauling yours out while your kitchen is under renovation.”

And so I did.

I started first with hard-boiled eggs, which cooked for 5 minutes and, as promised, peeled like a dream. Inspired by this success, I made soft-boiled eggs , which cooked for 3 minutes, also peeled like a dream, and instantly made my morning toast so much better.

Inspired by this success, I made brown rice, which, without rinsing, cooked up so perfectly — not mushy at all, chewy in texture, nicely al dente.

I made brown rice three days in a row, which tasted delicious on its own, but even better dressed with sesame, soy, mirin, and scallions. I served it with roasted broccoli one night, crispy sesame-baked tofu and shiitake mushrooms another, and baked tofu with coconut kale on another. Instant pot soft-boiled eggs accompanied each bowl.

The past few days, I’ve shared the process on my Instagram stories, which has led a number of people to message me asking: should I get one?

Confession: In my heart of hearts, the idea of an Instant Pot does not excite me. I like to stand at my stove top. I like to shake my pots and pans. I like the feeling of making a perfectly poached egg, a feat achieved after years of messing up, of over and under cooking many, of finally learning how to get it just right by touch and sight.

Does an Instant Pot take out all the joy (or is it suffering?) of cooking? Where’s the fun in a machine that makes the process foolproof?

To Buy an Instant Pot or Not?

• If you have the space, go for it. It’s large and kind of an eyesore, but it packs away nicely, and it’s not heavy.
• If you don’t have a rice cooker but have always wanted one, go for it. Perfectly cooked rice is such a treat, and if you have space for a rice cooker, you likely have space for an Instant Pot, which can do so many things (which I have yet to discover but when I do, I promise to share). The inner bowl, too, cleans incredibly well—way easier than a saucepan with a cooked layer of rice adhered to its insides.
• If you’re deterred by the thought of getting one. more. gadget. consider that this one might replace your slow cooker and/or pressure cooker and/or yogurt maker.
• “Instant” is misleading. The rice in total takes about 55 minutes to cook. It takes about 6 minutes for the Instant Pot to get up to pressure, 22 minutes to cook, and at least another 20 minutes for the valve to release naturally.
• Soft-boiled eggs , too, require the Instant Pot to get up to pressure, then they cook for 3. They peel like a dream as do Instant Pot Hard-Boiled eggs .
• Cost: The Instant Pot is not cheap, but it’s comparable in price to some rice cookers, and given all that it does, it may be worth the investment.

Question: Do you have an Instant Pot? Do you like it? Share your successes and failures below.

PS: The Instant Pot Miracle: One-Pot Spaghetti and Meat Sauce

Here’s how to make perfect Instant Pot brown rice: Into the pot place: 1.5 cups water, 1 cup brown rice, 3/4 tsp kosher salt.

This is the rice I’ve been using:

Set the Instant Pot for 22 minutes, high pressure. Once the 22 minutes is up, let the valve release on its own.

Uncover to find perfectly cooked rice.

Slice some scallions:

Add to the pot along with 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1 teaspoon mirin:

Toss to combine:

Drizzle with Sriracha, if you wish, and eat:

Or, nestle it under crispy sesame-baked tofu and shiitake mushrooms and top it with a perfectly cooked soft-boiled egg .

Description

Adapted from: Ground Leaf

I have this 6-qt Instant Pot , which is important only because the size of the pot may affect the timing. These instructions work perfectly for my Instant Pot every time.

for the rice:

• 1 cup short grain brown rice, I’ve been using Lundberg organic
• 1 1/2 cups water
• 3/4 tsp kosher salt

for the dressing:

• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon mirin
• 3 scallions finely sliced

1. Place all ingredients the inner pot of your Instant Pot.

2. Secure lid in place. Turn valve to Sealing. Select manual, high pressure, and adjust the time to 22 minutes.

3. When the time has lapsed, allow the pressure to release naturally, which is when the silver button on the lid drops. Remove lid and dress with the soy sauce, sesame oil, mirin, and scallions. Toss to combine. Taste and adjust as needed.

• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Category: Side Dish
• Method: Instant Pot
• Cuisine: Asian

Description

Adapted from: Ground Leaf

I have this 6-qt Instant Pot , which is important only because the size of the pot may affect the timing. These instructions work perfectly for my Instant Pot every time.

for the rice:

• 1 cup short grain brown rice, I’ve been using Lundberg organic
• 1 1/2 cups water
• 3/4 tsp kosher salt

for the dressing:

• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon mirin
• 3 scallions finely sliced

1. Place all ingredients the inner pot of your Instant Pot.

2. Secure lid in place. Turn valve to Sealing. Select manual, high pressure, and adjust the time to 22 minutes.

3. When the time has lapsed, allow the pressure to release naturally, which is when the silver button on the lid drops. Remove lid and dress with the soy sauce, sesame oil, mirin, and scallions. Toss to combine. Taste and adjust as needed.

• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Category: Side Dish
• Method: Instant Pot
• Cuisine: Asian

Find it online : https://alexandracooks.com/2018/01/19/perfect-instant-pot-brown-rice-sesame-soy-scallions/

For perfect soft-boiled eggs, set your Instant Pot to 3 minutes and low pressure. The eggs will have perfectly jammy yolks and will peel like a dream!

My first Instant Pot success was a hard-boiled egg , my second was a soft-boiled. The virtues of making “boiled” eggs in an Instant Pot can be summed up as follows: 1. They peel like a dream. 2. They come out perfectly every time. Recipe is below.

My Instant Pot egg successes led me to make rice , which also came out perfectly. I’m keeping this entry short because I shared my Instant Pot story and some thoughts on to buy or not to buy an Instant Pot here: Perfect Instant Pot Brown Rice with Sesame, Soy, and Scallions .

PS: The Instant Pot Miracle: One-Pot Pasta with Meat Sauce

PPS: Instant Pot Hard-Boiled Eggs

Here’s how to make Instant Pot soft-boiled eggs: Pour 2 cups water into the IP, place steamer insert inside, place eggs on top.

Set Instant Pot to 3 minutes at low pressure. {See recipe notes: times vary}

Open lid and …

… transfer eggs to a water bath to cool briefly.

Peel the eggs (this is an incredible experience if you’ve ever struggled peeling boiled eggs).

Eat on toast 🍞🍞🍞🍞🍞

… maybe with some dukkah sprinkled on top. This is quinoa-flax toasting bread .

Description

I have this 6-qt Instant Pot , which is important only because the size of the pot may affect the timing. These instructions work perfectly for my IP, but it did take some trial and error to get the timing down.

Another variable that could affect the timing is altitude: at higher elevations, you’ll need to increase the cooking time. Again this may take some trial and error to get right.

Instant pot boiled eggs peel so incredibly easily. As the title says, these instructions are for soft-boiled eggs, which are so delicious on many a dish, namely toast: quinoa-flax toasting bread.

If you want to make hard-boiled eggs, follow the instructions here: Perfect Instant Pot Hard-Boiled Eggs.

• 2 cups water
• 4 eggs

1. Pour the 2 cups of water into the insert of the Instant Pot. ( Note: Do measure 2 cups as opposed to using the markings on the inside of the insert. ) Lay the steamer insert inside. Place 4 eggs on top.
2. Cover the pot. Using the manual button, set the pot to 3 minutes and low pressure. Make sure the valve on top is set to sealing. Fill a bowl with ice water or cold tap water. (See notes above regarding timing: timing will vary based on what model IP you have; timing will vary based on elevation as well. It may take some trial and error to get right.)
3. When the 3 minutes are up, which will take more like 9 minutes, switch the valve to venting, let the steam escape for no more than 1 minute, carefully remove the lid to avoid steaming your face, transfer eggs to water bath, let cool for 30 seconds or so, then peel, season and eat.

• Prep Time: 2 minutes
• Cook Time: 3 minutes
• Category: Breakfast
• Method: Instant Pot
• Cuisine: American