Ingredients

• 2c Brown Rice
• 2.5c water (or sub for chicken stock skip salt)
• 1/4tsp salt

Directions

1. Place rice in a fine-mesh strainer and rinse under cold water. Drain well.
2. Pour the rice into your Instant Pot. Add the water and stir to combine. Make sure that all of the rice is in the water and that no grains of rice are on the sides of the Instant Pot.
3. Close the Instant Pot lid and turn the steam valve to the sealing position.
4. Set the Instant Pot to pressure cook (manual) at high pressure for 22 minutes.
5. When it beeps to let you know that the cook time has finished, allow the pressure to naturally release for 10 minutes (just leave the Instant Pot alone).
6. After the 10 minute natural release, carefully turn the steam valve to the venting position. I like to use the handle of a long spoon to do this. Wait while the rest of the steam escapes. Once the pin has dropped down, carefully open the Instant Pot lid.
7. Fluff rice and serve.

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