Ministry of Curry · by Archana Mundhe★ 5.0 (2)
Instant Pot Brown Rice
NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 20%
CARBS 108G83% OF CAL
4G FIBER0G ADDED0G INTRINSIC103G OTHER0G TOTAL SUGAR
FAT 5G8% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown rice cooked in an Instant Pot for perfectly tender, fluffy grains. A foundational component for meal prep or a neutral base for any main dish.
componentamericangrain bowl🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup brown rice
- 1¼ cups water
- 1 teaspoon kosher salt
- 2 cups brown rice
- 2½ cups water
- 2 teaspoons kosher salt
At a glance
PER SERVING · TIME 40M
CAL 26%·PRO 20%
CARBS 108G83% OF CAL
4G FIBER0G ADDED0G INTRINSIC103G OTHER0G TOTAL SUGAR
FAT 5G8% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 1329mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 18mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.