Instant Pot Multigrain Rice (Korean Japgokbap)

Ingredients

• 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. 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. 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. 3

   Drain all beans and grains. Discard water.

4. 4

   In the pot, add white rice, sweet rice, beans and grains.

5. 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. 6

   Add about 3/4 tsp sea salt.

7. 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. 8

   When rice is cooked, manually release pressure. And open and serve once fully released.