Instant Pot Rice Pilaf With Chickpeas (Vegan, Gluten-Free)
This healthy and delicious Instant Pot rice pilaf is made with protein-rich chickpeas (garbanzo beans), warm spices, and cilantro for a perfect vegetarian and gluten-free main or a side.
1.5cupscooked canned chickpeasgarbanzo beans, 1 can strained
1onionchopped
1tablespoonminced garlicabout 2 cloves
1tablespoonolive oil
¼cupcilantro leaves
1teaspooncumin powder
1teaspoonmild or sweet papikr powder
1bay leaf
1-inchcinnamon stick or 1 teaspoon cinnamon
Salt to tasteabout ½ teaspoon
1.25cupswater or vegetable stockif using stock, reduce the the salt
Instructions
Wash the rice under cold running water a few times and strain.
Switch the Instant Pot on and press the Sauté setting. When the Pot is “HOT,” add the oil followed by garlic. Add the onions and sauté for 2 minutes till it turns translucent.
Sprinkle the spices: bay leaf, cinnamon, cumin, paprika, and salt. Cancel the Sauté mode.
Add the washed rice, chickpeas (garbanzo beans), cilantro, and water. Give it a stir, deglaze the pot and close the lid. Make sure all the rice is under the water.
Select PRESSURE COOK/MANUAL mode, on HIGH pressure for 7 minutes. At the end of 7 minutes, allow 5-10 minutes for natural release and thendo the quick release to let the pressure out. Please note, 7 minutes will give you separate but soft rice. If you prefer the texture a little more al dente, reduce the cooking time to 5 minutes.
Open the lid, garnish with extra cilantro and serve with yogurt and salad.