Grão-de-bico kung pao com arroz na Instant Pot

Ingredientes

• 1/2 red onion (sliced)
• 1/2 to 1 red bell pepper (roughly chopped)
• 4-5 cloves garlic
• 4 cups cooked chickpeas
• 6 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 3 tablespoons maple syrup
• 1 teaspoon chili flakes (or more)
• water (1/3 cup for the chickpeas, 1 cup for the rice, 1 tablespoon for the cornstarch slurry)
• 1 cup uncooked basmati rice
• 1 tablespoon cornstarch

Modo de preparo

1. 1

   In your Instant Pot, layer in the chopped onions then bell peppers then garlic and then chickpeas.

2. 2

   Next, pour in soy sauce, balsamic vinegar, maple syrup, chili flakes, and 1/3 cup of water.

3. 3

   Then on top of your layer of ingredients, place in a trivet and place an oven safe bowl with uncooked rice. Add 1 cup of water to the rice.

4. 4

   Seal the Instant Pot and let cook on high pressure for 4 minutes before letting it Natural Pressure Release for 10 minutes.

5. 5

   Quick Release the rest of the steam and carefully remove the rice and trivet.

6. 6

   Mix together the cornstarch with 1 tbsp water to make a slurry. Add it to the chickpeas. Stir.

7. 7

   Optional: stir in 1-2 tsp of sesame oil before serving.

8. 8

   Serve once the sauce as thickened to your preference. Use the sauté mode if necessary.