Rinse the brown rice using a strainer till the water runs clear.
Select the Saute program in the Instant Pot and set it to Normal.
Add one tablespoon of ghee in the inner steel pot.
Drain the rice and add it to the inner pot.
Saute the rice for about 30 seconds. Press cancel.
Add water along with salt to the inner pot. Mix well.
Close the lid and set the steam valve to sealing.
Pressure cook for 24 minutes under high pressure.
When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape. Wait for a minute or two and then fluff the rice gently with a fork and it is ready to serve.
This recipe was tested in an Instant Pot Duo - 6 quart. To make this in an 8-quart Instant Pot, make at least 2 cups of brown rice since 8-quart needs at least 2 cups of water to come to pressure.
I have used a standard measuring cup for the recipe and not the rice cup that came with Instant Pot.
If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Reheating leftover rice - Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to 'venting' to release pressure immediately.
Do not use the 'Rice' smart program. It doesn't work well for Brown rice.