Pressure Cooker Brown Rice - Pressure Cooking School

Ooops! AD Blocker Detected

This content is FREE because it is supported by advertisements. Please deactivate - or white-list our site - with your Ad blocker to read it. HIP PRESSURE COOKING HAS SPECIFICALLY BLOCKED ADS FOR: tobacco, alcohol, adult content, dating sites, casino games, gambling, social casino games, references to sexuality, cosmetic procedures & body modifications, get rich quick, black magic and astrology. In addition, we have selected that our ad network, Google Adsense, not show "takeover" or "expanding" ads. Those are annoying - and we won't subject you to those, either. We appreciate your support and hope you'll find the recipes and info worthwhile the small bother of ads. Ciao! L

pressure cooking school  Welcome to Pressure Cooking School!
 This article is part of Lesson 3: Rice Basics

This is a pretty simple recipe that showcases how the pressure cooker’s steam can make perfect  grains of fluffy rice – even brown rice!  As we mentioned earlier in this lesson, the trick to turning your pressure cooker into a rice cooker is to forget the rice program, carefully measure the rice and liquid, and use the 10-minute Natural Release.

In this video recipe you’ll see my anti-mess way of measuring the rice (to keep grains from skipping all over your kitchen) and the key opening method to continue steaming and cooking the rice without any additional heat or power. This lets the rice cook in the pressure cooker’s remaining steam without burning, scorching or drying out.

See Also: Pressure Cooker Opening Methods

You can apply this recipe with any kind of rice, including white of course, by simply adjusting the quantity of liquid and cooking time according to the rice’s needs. Here’s the recipe for pressure cooked white Basmati rice.

See Also: PERFECT Pressure Cooker Rice – two easy ways!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
4 L or larger none 18-20 min. High(2) 10-min. Natural

5.0 from 2 reviews
Pressure Cooker Steamed Brown Rice
Nutritional Information
(per serving)
  • Serves: 4 servings
  • Serving size: ¾ cup
  • Calories: 108.2
  • TOTAL Fat: 0.9g
  • TOTAL Carbs: 22.4g
  • Sugar Carbs: 0g
  • Sodium: 4.9mg
  • Fiber Carbs: 1.8g
  • Protein: 2.5g
  • Cholesterol: 0mg
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
You can increase or decrease this recipe as long as you follow the ratios given on the pressure cooking time page. Also - don't fill your pressure cooker more than half-way.
  • 2½ cups (625ml) water
  • 2 cups (500ml) brown rice
  1. Carefully measure the ingredients and place in the pressure cooker.
  2. Even the ingredients out in a single layer by stirring with an implement or finger.
  3. Close the lid and set the valve to pressure cooking position.
  4. Electric pressure cookers: Cook for 20 minutes at high pressure.
    Stove top pressure cookers: Lock the lid, and cook for 18 minutes at high pressure.
  5. When time is up, open the pressure cooker with the 10-Minute Natural release.
    Electric pressure cookers: When cooking time is up, count 10 minutes of Natural pressure release. Then, release the rest of the pressure slowly using the valve.
    Stovetop pressure cookers: Move the cooker off the hot burner and count 10 minutes of Natural pressure release. Even if all of the pressure is naturally released before the 10 minutes are up keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.
  6. Fluff with a fork and serve.


Pressure Cooker Brown Rice - Pressure Cooking School  Pressure Cooker Brown Rice - Pressure Cooking SchoolCONTINUE…

pressure cooking schoolCONTINUE Lesson 3: Rice Basics:



Similar Posts


  1. My stovetop pressure cooker has only a rocker weight to determine pressure; no dial. Should I start counting the 18 minutes from when the rocker starts ‘rocking,’ or should I count from when I turn on the stove?

    1. From the time you turn down the heat to maintain pressure.ù



  2. I was curious about how to determine pressure with a stovetop cooker, so I Google and found this:

  3. I am confused, in another tutorial, you say to use the same measuring utensil for both the water and the rice because the ratio will be the same, yet your video shows you using two different types of measuring cups.

    1. That’s because in the video the containers I am using are all “U.S. standard measuring cups” so the measures will all be the same size no matter which set is being used. However, if you’re using something non-standard (as is often done in Europe and the rest of the world), then you should use that same non-standard container to measure both the rice and the liquid.

      Apologies for the confusion!



Leave a Reply

Your email address will not be published. Required fields are marked *

 notify me of new comments

upload a photo with your comment (max size 500k)

Rate this recipe:  

Comments containing links, photos or from new members are moderated may take a few hours to display.

Please note that by commenting you will be automatically subscribed to the newsletter.