I’m going to admit something to all of you: I love to cook, but I also am incredibly lazy. I can go through the effort of culturing my own yogurt (recipe to come) and diving into the world of sourdough bread, but that often leaves me with little energy to cook dinner. The more I can prepare in bulk and freeze for later, the better. This instant pot brown rice is a go-to for me. Especially now, while the world is upside down and as the days draw on. And on. And *on.* Even now, when I have all the time in the world to cook, sometimes the motivation simply is not there. Or, my only motivation is for desserts. Which isn’t a problem per se, but Mr. Kettle & Kale would say I do eventually need to consume some non sugar sustenance. Which is why, at a ridiculously late hour, I am currently preparing a pizza.
The answer to not having energy? Cook a crap ton of rice and stick it in the freezer in individual serving sizes. Microwave it later. Toss with the veggies you also have in your freezer. Boom. A meal for when you do not want to have to think. Or when the current state of the news gets to be too much. Or when every day is identical and the monotony becomes exhausting.
Today’s post is short and sweet. I use my Instant Pot for a lot of quick and easy things (including this chili recipe), and I wanted to pass along how this instant pot brown rice can make a week’s worth in one go. This recipe prepares six, 1.5-cup servings. If you live on your own, you could stretch this to last longer that a week (unless you are a rice everyday sort of a person) but between my husband and I, this allows for a few nights of rice-based dishes in one week.
If you know you are going to use it immediately, you can leave in a little in the refrigerator (it will keep up to a week this way), but I don’t chance it and will prep it for the freezer immediately.
How To Prepare Instant Pot Brown Rice
You can use salted water to cook the rice, or you can use vegetable broth. Either one will work and the cooking times are not impacted.
Mix three cups of rice three and three-quarters cups of liquid in your Instant Pot (or other pressure cooker, if you have a different brand.) Cook for fifteen minutes at high pressure and allow that pressure to release naturally.
Does The Pressure Cooker Actually Save Time?
Here’s the kicker: Using the Instant Pot to prepare brown rice does not actually save that much time, if any. Cooking brown rice on the stove can take upwards of forty minutes! Sure, the cook time on the pressure cooker is only fifteen minutes, but it can take nearly half an hour for the pressure to release from the Instant Pot before you can take the lid off and fluff the rice.
So where is the benefit? Personally, I like how hands off the pressure cooker is. I do not have to worry about the pot on the stovetop boiling over (and I have been burned before- literally and figuratively!)
Instant Pot Brown Rice
- Instant Pot (or other pressure cooker)
- 3 cups brown rice
- 3.75 cups water or vegetable broth
- 1 teaspoon kosher salt IF not using vegetable broth
- Mix the water (or vegetable broth) and uncooked rice in the inner pot of the pressure cooker.
- Cook for 15 minutes at high pressure.
- Allow the pressure to release naturally.
- Remove the lid from the pressure cooker and fluff the rice with a fork.
- Serve, or prepare for the freezer.
How To Prepare Rice For The Freezer
Wait for your rice to cool. Not because putting hot food in the refrigerator will lead to bacterial growth (this is actually a myth), but because we are going to separate it out into smaller batches for the freezer and I do not want any of you to burn yourselves. Please don’t. Spread your rice out into a thin layer on a baking sheet so it can come to room temperature more quickly.
Then bag into six one and a half cup servings and press flat. It is much easier to store when packed flat! These rice packets can be frozen for up to three months.
I hope this can help speed up your weeknight meal prep and take a load off of your mind when you are deciding what to serve for dinner!