Add water to cover the rice and let it soak for 6 to 12 hours (at least 6 hours!).
Add the drained brown rice in the Instant Pot or other pressure cooker.
Close the lid of the Instant Pot, press 'Manual' and set 20 minutes on high pressure.
Allow the Instant Pot to release pressure naturally for 10 minutes. Then "Quick Release” the pressure. Cover the steam vent with a kitchen towel and twist the valve to cover your fingers.
Open the lid. It’s a success when you see small holes on the rice surface (we call them “Kani Ana” – crab holes).
Fluff the rice using a rice paddle/scooper. Serve the brown rice immediately or transfer to an airtight container and store in the refrigerator for up to a week or the freezer for 1 month.
Rice - Water Ratio and Cooking Time: Depending on the type of stovetop, type/age of rice, and season of the year, rice-water ratio, cooking time, and heat level vary. Please adjust according to your preference.
Soaking Time: Soak extra time during winter months.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.