Rinse rice under cold water in a fine-mesh strainer. Drain well.
Pour rice and water into the stainless steel insert of the Instant Pot.
Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 20 minutes. Once completed, turn off the Instant Pot and wait 10 minutes to naturally release the pressure. Quick-release any remaining pressure* and carefully remove the lid.
Using a fork, fluff the cooked brown rice and serve.
This recipe has been tested using the Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results. However, you may need to make adjustments based on the size, model, and brand of your pressure cooker.TO STORE: Let the rice completely and store in an air-tight container in the fridge for 7 days.TO REHEAT:Stovetop - Add rice to a saucepan with a splash of water. Use a fork to break apart any large clumps of rice. Cook on low heat, stirring occasionally, until the rice is heated through.Microwave - Combine the rice and a small splash of water in a microwave-safe dish. Cook on high heat for 2-3 minutes, or until hot throughout. TO FREEZE: Make a bigger batch of brown rice and store in the freezer for up to 3 months. Thaw and reheat when you need to use it.