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–+ servings
brown rice and vegetable on a white plate with lemon slices

Instant Pot Brown Rice and Vegetables

Meghna
Instant Pot Brown Rice and Vegetables is light, fluffy, packed with simple & delicious flavor. You can make with readily available pantry ingredients under 30 mins. This instant pot brown basmati rice recipe is gluten free & vegan.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 260 kcal

Equipment

  • 1 6 quart instant pot

Recipe Video

Ingredients
 

  • 1 cup brown rice - **brown basmati rice rinsed and drained well.
  • 1 cup onion - **yellow onion roughly chopped.
  • ½ cup carrots - **diced into ½ inch cubes.
  • ½ cup yellow bell pepper - **diced into ½ inch squares.
  • ½ cup red bell pepper - **diced into ½ inch squares.
  • ½ cup green peas - **thawed.
  • ½ cup parsley - **Fresh parsley finely chopped.
  • 1 tablespoon lemon juice - **fresh lemon juice.
  • 1 tablespoon olive oil - **extra light or light olive oil.
  • salt to taste - **add according to your own personal taste preference.

Seasonings

  • 1 teaspoon paprika
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ½ teaspoon ground black pepper

Liquid

  • 1.5 cups vegetable stock - **homemade veggie stock made from scrapes.

Instructions
 

Saute Veggies

  • Set the instant pot on saute mode and set at high heat settings. Add oil. When the oil becomes moderately hot throw in the chopped onion and the diced carrots and saute for 30 secs. Add salt and saute for 30 secs. Now, add the diced bell peppers and saute for 30 secs. Add all the seasonings mentioned above in the "seasonings" section of the ingredients list. Give everything a good mix.
    sauteing veggies in instant pot

Deglaze pot

  • Add vegetable stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent burn errors. Cancel the saute function.
    deglazing pot with a steel ladle

Pressure cook

  • Rinse the brown basmati rice under running tap water until clear water runs through. Drain the rice with the help of a colander and add the drained rice into the instant pot. Do not stir or mix. Spread the rice in a single layer on top of the veggies with the help of a spatula.
    pressure cooking brown rice and veggies
  • Secure the lid of the instant pot. Seal the valve and Pressure cook on high for 22 mins. Once the cooking cycle is over the instant pot will begin to beep. Wait for 10 mins natural pressure release and then release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully. Turn off the instant pot.
    pressure cooked brown rice and vegetables, green peas spread on top

Serve

  • Add lemon juice and thawed peas. Fluff the cooked brown rice. Add the finely chopped fresh parsley. Give everything a gentle stir. Allow the rice to rest for 5 mins before serving. Enjoy! Scroll up for tips, subs and step by step photos and so much more!
    brown rice and vegetables garnished with chopped parsley

Notes

  1. Brown Rice: Rinse the brown basmati rice very well under running tap water until the water runs clear. This will help rinse out the surface starch from the rice grains and prevent gummy rice.
  2. Green peas: Add the thawed green peas after the pressure cooking cycle is over. This will prevent overcooked green peas. 
  3. More veggies: You can add diced zucchini, yellow squash, and green bell pepper to this recipe. Add them while adding all other veggies. 
  4. Spicy brown rice: Add red pepper flakes along with other seasonings or diced jalapenos along with other veggies to this recipe.
 
Nutrition Facts
Instant Pot Brown Rice and Vegetables
Amount per Serving
Calories
260
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
374
mg
16
%
Potassium
 
416
mg
12
%
Carbohydrates
 
49
g
16
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
4309
IU
86
%
Vitamin C
 
83
mg
101
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

Nutrition

Calories: 260kcalCarbohydrates: 49gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 374mgPotassium: 416mgFiber: 5gSugar: 5gVitamin A: 4309IUVitamin C: 83mgCalcium: 55mgIron: 2mg
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