Instant Pot Brown Rice Bowl with Chickpeas
Ingredients
The base
-
2
cups
water
-
1-2
tablespoons
curry paste
-
½
teaspoon
fine grain sea salt
-
1½
cups
brown basmati rice
-
1
cup
chickpeas
Toppings
-
to taste
toasted peanuts
-
to taste
green onions
-
to taste
avocado
-
to taste
cilantro
-
to taste
hot sauce
-
to taste
quick pickled red onions
Instructions
- Prepare two oven-proof or stainless steel containers that can stack in the Instant Pot.
- In the first container, mix water, curry paste, and salt, then add the rinsed rice.
- Place soaked chickpeas in the second container without additional water.
- Set a steamer rack in the Instant Pot and add water, then stack the containers with chickpeas on the bottom and rice on top.
- Close the pot and set to pressure cook for 22 minutes, then let the pressure naturally release for 10 minutes before quick releasing.
- Carefully remove the containers and serve the rice and chickpeas with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
329
Total fat
3g
Total carbohydrates
65g
Total protein
9g
Sodium
302mg
Cholesterol
0mg
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