Instant Pot Multigrain Rice (Korean Japgokbap)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
6 hrs
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Total Time
30 mins
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Servings
12
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Calories
249 kcal
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Course
Main Course
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Cuisine
Korean
Instant Pot Multigrain Rice (Korean Japgokbap)
Description
Instant Pot Multigrain Rice (Korean Japgokbap) mixes various grains and legumes like short grain white rice, sweet glutinous rice, adzuki beans, sorghum, millet, chickpeas, and black beans. These ingredients are carefully rinsed and soaked, with the beans particularly requiring rehydration to remove toxins and improve digestion. The grains and beans are cooked together in the Instant Pot with measured water and salt under high pressure for precise timing and even cooking.
The pressure cooking method yields rice with a pleasant chewy texture from the glutinous rice and variability from the beans and grains, balanced by a subtle salt seasoning. This multigrain combination offers a nutritious and filling option that can accompany a range of main dishes or stand as a vegetarian staple.
For best results, the recipe recommends manually releasing the pressure to avoid overcooking and suggests that soaking and rinsing the beans multiple times helps remove any adverse effects on digestion, especially from adzuki beans. Freezing soaked beans and glutinous rice can save prep time for future cooking sessions.
Ingredients
- 2 cup short grain white rice
- 1 cup sweet rice (glutinous = sticky)
- 1/2 cup adzuki beans
- 1/2 cup sorghum sweet
- 1/2 cup millet
- 1/4 cup chickpeas
- 1/4 cup black beans
- 4 1/2 cup water
- 3/4 tsp salt sea salt
Instructions
- 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.
- 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.
- Drain all beans and grains. Discard water.
- In the pot, add white rice, sweet rice, beans and grains.
- Add 4 1/2 cup water to pot. The general rule of thumb is to use grain to water ratio as 1:0.9.
- Add about 3/4 tsp sea salt.
- Close lid and set to Manual High pressure 18 min. Make sure the seal is tight and everything is set correctly for pressure cooking.
- When rice is cooked, manually release pressure. And open and serve once fully released.
Notes
- Soaking and changing water multiple times ensures beans are well rehydrated and reduces lectins that may cause digestion issues.
- Pre-cooking adzuki beans may help sensitive stomachs, though many tolerate them well without this step.
- Adding glutinous sweet rice contributes a desirable chewy texture alongside the other grains.
- Freezing pre-soaked beans and sweet rice can speed up cooking when added directly to the rice cooker or Instant Pot.
- Including salt aligns with traditional Japgokbap recipes for balanced flavor.
- Manual pressure release prevents the rice from becoming overly wet or mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 116mg | 5% |
| Potassium | 153mg | 3% |
| Fiber | 3g | 12% |
| Calcium | 13mg | 1% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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