This Instant Pot brown rice bowl was one of the simplest lunches I've cooked in a long time, using the pot-in-pot method! Loaded with toppings: peanuts, herbs, sliced avocado, and scallions.
Ingredients
2 cups water
1-2 tablespoons of a favorite curry paste, to taste
1/2 teaspoon fine grain sea salt
1 1/2 cups brown basmati rice, rinsed
1 cup chickpeas, soaked for 4-6 hours, or overnight
to serve toppings (any or all of the following): toasted peanuts, green onions, avocado, cilantro, hot sauce, quick pickled red onions
Directions
This recipe uses the pot-in-pot method. You'll need two oven-proof or stainless steel containers you can stack inside your Instant Pot without obstructing the lid. I use two Pyrex containers.
Pour the two cups of water into the first container, the one you're going to use for rice. Whisk in the curry paste, and the salt. Taste, and add more salt or curry paste if you like. Add the rice. Place the chickpeas in a second container (no additional water in this container).
Arrange the steamer rack in the bottom of the Instant Pot, add 2 cups of water. Put the chickpea container inside the pot, and stack the rice container on top of the chickpea container. Close the pot, close the valve, and PRESSURE cook for 22 MINUTES. Let the pressure naturally release for ten minutes, and then, carefully, quick release. Carefully remove from the pot.
Serve each bowl with brown rice, some chickpeas, and all sorts of toppings - avocado, peanuts, herbs, and scallions. Whatever you have on hand! There are suggestions in the ingredient list. A dollop of salted yogurt is also delicious here.
