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If you’re anything like me, you appreciate a dependable rice side that’s quick, deeply flavorful, and doesn’t need babysitting on the stove. This Instant Pot Asian-style brown rice is one of my go-to dishes when I want something saucy, tender, and ready in about 15 minutes of cook time.

We eat rice with so many meals at home—curries, stir-fries, grilled meats—and this version is perfect for soaking up all those savory sauces without turning mushy.

Before I got my Instant Pot, cooking brown rice meant planning 45 minutes ahead and hoping it didn’t burn at the bottom. These days, I just toss everything in, set the timer, and let it do its thing while I finish prepping the main dish. It’s made busy weeknights so much easier.

Why I Love Making This Rice

One of the biggest reasons I keep returning to this recipe is how foolproof it is. I’ve had my fair share of rice fails on the stove—too dry, too sticky, or unevenly cooked. The Instant Pot takes all that stress away.

Brown rice, in particular, can be tricky because it needs more time and liquid than white rice. This method gives you perfectly tender grains that are coated in a deeply savory sauce from the soy, broth, garlic, and ginger.

Plus, it’s the kind of side that doesn’t feel like an afterthought. I often find myself scooping an extra helping just because of the flavor.

Ingredients I Keep on Hand for This Recipe

Brown Rice
I like brown rice for its nuttier taste and slightly chewy bite. It holds up well with bold sauces. White rice or jasmine rice work too, but you may need to adjust the liquid and timing.

Onion
A yellow onion is my standard choice because it’s always in my kitchen. If I’m out, I’ve even used shallots or sweet onions—they all work.

Fresh Ginger
One of my favorite hacks: keep a big knob of ginger in the freezer. It grates beautifully while frozen, so you don’t have to worry about peeling it every time. That little punch of ginger makes this rice taste fresh and homemade.

Garlic
I’m generous with garlic in everything. Mince it fine for better distribution.

Broth
Vegetable broth keeps this vegetarian, but I’ll use chicken or beef broth if that’s what’s open in the fridge. Low sodium is my preference so I can control the saltiness.

Soy Sauce
Always low sodium here too. I find the standard stuff too salty for our taste.

Crushed Red Pepper
Just enough to wake up the flavors. It doesn’t make the rice fiery, but it adds a subtle warmth.

Green Onion
I love slicing fresh scallions over the top for a bit of crunch and color.

My Best Rice Cooking Tips

I’ve learned a few things from making rice in the Instant Pot dozens of times:

• Stick with a 1:1 ratio of rice to liquid for brown rice. Too much liquid makes it soupy.
• Always scrape the bottom after sautéing onion and garlic to avoid the dreaded burn warning.
• Let the pot naturally release for 10 minutes before venting—it helps finish cooking the grains without blowing steam everywhere.
• Fluff with a fork, not a spoon, so the grains stay separated and fluffy.

When I’m cooking dinner with the kids running around or I’m on a work call, this set-it-and-forget-it approach is a lifesaver.

Step-By-Step for Perfect Instant Pot Brown Rice

1. Add the rice, chopped onion, minced garlic, grated ginger, broth, soy sauce, and crushed red pepper directly into the Instant Pot.
2. Stir everything to combine.
3. Close the lid and set the vent to seal.
4. Choose the Manual or Pressure Cook setting on high pressure for 15 minutes.
5. When the timer is up, let the pressure release naturally for 10 minutes.
6. Carefully release any remaining pressure and open the lid away from you.
7. Give it a gentle stir and top with sliced green onions.

That’s it. No hovering, no pot watching, no boiling over on the stove.

What I Serve This Rice With

Honestly, I’ll eat this rice on its own by the spoonful, but it’s even better with saucy mains. Here are a few personal favorites:

• Sweet and sticky teriyaki chicken that needs something to soak up the glaze.
• Beef and broccoli stir-fry on a busy weeknight.
• Thai basil chicken with all that savory sauce.
• Even as a base for leftover grilled veggies or roasted tofu for a meatless meal.

Sometimes I’ll batch-cook this rice and keep it in the fridge for quick bowls with fried eggs on top—my lazy lunch solution.

Why I Keep My Instant Pot Handy

If you’re like me and your stove gets crowded when cooking dinner, the Instant Pot is your best friend. I use it to free up burners for the main course or sides.

It’s also my emergency plan on nights I forget to thaw anything. I’ll toss in rice, leftover cooked meat, and frozen veggies with some broth and call it dinner.

This rice recipe is a staple in our rotation because it’s flexible, easy, and makes me look like I have it all under control—even if I’m winging it.

If you make this rice, let me know how you liked it or if you put your own twist on it. I love hearing how other home cooks adapt it to what they have.

Try other Asian recipes:

• Asian Lettuce Wraps
• Asian Noodle Bowls
• Saucy Asian Meatballs