Instant Pot Rice

Use the same ratio of 1 part brown rice to 1¾ parts water, but cook on high pressure for 15 minutes and let pressure release naturally for 15 minutes. Brown rice takes longer because of its thicker bran layer.

Yes. Cool it completely, store in an airtight container in the refrigerator for up to 5 days, and reheat in the microwave with a splash of water (1 tablespoon per cup of rice) for 1–2 minutes, or in a pot over medium heat with a little water, covered, for 2–3 minutes until warm.

Yes, freeze it in single or meal-sized portions in freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave (add a little water) for 3–4 minutes.

You released pressure too quickly or didn't have enough water. For next time: use the full 1¾ cups water per 1.5 cups rice, and always do a natural pressure release for at least 10 minutes. If it happens now, add ¼ cup water, pressure-cook for 1 more minute, and natural-release for 5 minutes.

Yes, these cook in the same 3 minutes at high pressure. Rinse them well, use the same 1.17:1 water ratio, and let pressure release naturally for 10 minutes. They will be slightly more fragrant than white rice.

That's normal and happens because the Instant Pot's bottom gets very hot. It's actually flavorful and harmless. If you want to prevent it, place a small trivet or heat diffuser under the rice pot and add an extra 2 tablespoons of water.