Place the brown rice in a fine-mesh strainer. Run cold water over the grains for about 30 seconds, using your hands to swish the rice around. This step removes excess surface starch, which ensures your rice comes out fluffy and individual rather than sticky and clumped together. Drain the rice thoroughly before adding it to the pot.

Add the rinsed rice, water or broth, oil, and salt into the Instant Pot inner bowl. Stir once to make sure all the grains are submerged in the liquid. Secure the lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on High Pressure and set the timer for 22 minutes. The pot will take about 5 to 10 minutes to reach pressure before the countdown begins.

When the cooking cycle finishes, let the Instant Pot sit undisturbed for a 15-minute natural pressure release (NPR). This allows the grains to finish steaming and absorb any remaining moisture. After 15 minutes, turn the valve to “Venting” to release any remaining steam. Open the lid and use a fork to gently fluff the rice. Serve immediately or store for later use.