Instant Pot Multigrain Rice (Korean Japgokbap)
Korean Multigrain Rice is a great healthy white rice alternative but it needs a long time to fully cook. With the Instant Pot, it's ready in 25 min total as long as the beans are pre-soaked.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup short grain white rice
- 1 cup sweet rice ((glutinous = sticky))
- 1/2 cup Adzuki red beans
- 1/2 cup Sweet Sorghum
- 1/2 cup Millet
- 1/4 cup Chickpeas
- 1/4 cup Black Beans
- 4 1/2 cup water
- 3/4 tsp sea salt
Instructions
- 1
Measure about 1/2 cup of Adzuki red beans, Sorghum, Proso or Foxtail Millet and 1/4 cup of Chickpeas or other beans. No need to soak white rice. Change water at least 1-2 times during soaking and rinse the beans before adding to pot.
- 2
Measure 2 cups short grain white rice and wash by rinsing and rubbing rice gently between your hands in water. Drain then repeat at least 2-3 times.
- 3
Drain all beans and grains. Discard water.
- 4
In the pot, add white rice, sweet rice, beans and grains.
- 5
Add 4 1/2 cup water to pot. The general rule of thumb is to use grain to water ratio as 1:0.9.
- 6
Add about 3/4 tsp sea salt.
- 7
Close lid and set to Manual High pressure 18 min. Make sure the seal is tight and everything is set correctly for pressure cooking.
- 8
When rice is cooked, manually release pressure. And open and serve once fully released.