Ingredients:

2 cups long-grain brown rice
2 1/4 cups chicken stock
1 tablespoon chopped fresh herbs, parsley, thyme, oregano, and basil (optional)
4 tablespoons salted butter, optional

Directions:

Rinse rice under running water and drain through a sieve.

Place rice into the pot of an instant pot cooker. Add chicken stock, chopped herbs, and butter.

Secure the lid on the instant pot and program it using the manual setting to cook for 22 minutes. The instant pot will take some time to pressurize before the timer begins to count down (be sure the vent is in the sealed position).

Once the rice has cooked for the full 22 minutes, you can leave it to depressurize on its own or you can move the valve to quick-release the pressure.

Fluff the rice with a fork and serve, topped with a pat of butter and some fresh chopped parsley.