Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
This simple one-pot meal is a dump-and-done, recipe. Rinse the rice, add vegetables, spices, and any beans you want. Mix it all up and pressure cook, and you get a flavorful rice-and-bean dinner.
Rinse the rice, then soak in warm water to cover for at least 15 minutes while you begin the recipe.
Put the oil in the Instant Pot and tilt the pot to coat the bottom. Add the ginger, garlic, green chile, spinach, tomato, garam masala, chickpeas, bay leaves, salt, and water. Drain the rice, add it to the pot, and give it a good stir.
Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 minutes.
Once the cooking cycle is done, let the pressure release naturally for 8 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid and fluff the rice. Remove the inner pot (to keep the rice from continuing to cook) or transfer the rice to a serving bowl.
Garnish with lemon juice, red pepper flakes, and cilantro.
Once the cooking cycle is done, you want to wait 7 to 8 minutes, then fluff up the rice really well and remove the inner pot, so that the rice does not get overcooked as the heating element is still hot.
Substitute another cooked bean, such as black- eyed peas, mung beans, kidney beans, or white beans for the chickpeas.
PER SERVING Calories 280, total fat 2 g, saturated fat 1 g, sodium 472 mg, carbs 50 g, fiber 5 g, sugar 3 g, protein 8 g.