How to make and keep long grain organic brown rice tender

I am trying to meal prep brown rice. The brand I have bought, with no particular thought other than calories/carb amounts is this Long Grain Brown Rice 365 Whole Foods brand. The way I cook the rice is put in about 2 cups of rice and 2.5 cups water/broth mixture into my instant pot. I then pressure cook for 15 minutes. Occasionally I have also added spices to the rice/water mixture before cooking. I then immediately transfer to a container and store it in the fridge. To reheat, I just put in the microwave for 2 minutes.

The problem is that the reheated brown rice is firm and unpleasant. I feel like I am eating pebbles. I know brown rice will be naturally firmer than white rice but there should be a way to make it palatable. I read somewhere that long grain brown rice contains more of something that when refrigerated causes it to crystallize, so short-grain/medium-grain rice is better. In addition to that, what else can I do to make the rice come out as soft as possible and maintain that even when reheated?

I know that most people here probably cook rice on the stovetop but I would really prefer to use the instant pot because it’s extremely convenient and I don’t have much time to cook other than a few hours on Sunday.