The first thing I made in my new Instant Pot was beans and rice. Not a surprise to anyone who has been a longtime reader here ;) The beans were chickpeas, the rice was brown, and it was spiked with a dollop of curry paste. The resulting brown rice bowl was one of the simplest lunches I've cooked in a long time - effortless, fragrant, and good. Toppings were pulled from whatever was around - peanuts, herbs, sliced avocado, and scallions.
My favorite part about the whole thing? Keeping the rice separate from the beans while they were cooking. To be honest, I wasn't sure this was really work going to work, certainly not on first attempt, but it was legit good! Have a look at the photos below. Here's how it works. You can place the beans in an oven-proof or stainless steel container, and insert those into your electric cooker / Instant Pot - they cook at the same time, but aren't combined. This, in my mind, opens up a world of possibilities. It's a "pot-in-pot" or "PIP" approach.
If you have an Instant Pot (or other electric pressure cooker), and you want to cook a simple brown rice bowl, this is a good place to start. You'll have to figure out two containers that will stack, without bumping up against the lid of your cooker. I tested this a few more times, which was easy because everything goes so quickly! And I'm writing up the recipe and process using brown basmati rice and (soaked) chickpeas.
Let me know how it goes! Also, for quick reference I'm putting all my Instant Pot recipes in one spot. Let me know if you have any requests. xx, -h
Continue reading Instant Pot Brown Rice Bowl with Chickpeas...
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