Go Back
–+ servings
cooked rice inside the Instant pot with a spatula.
Pin Print
5 from 11 votes

Instant Pot Mixed Grains Rice

By: Min Kwon | MJ and Hungryman
Korean multigrain rice (japgokbap) made with simple pantry grains. Step-by-step rice cooker and Instant Pot instructions included.
Prep Time: 5 minutes
Cook Time: 20 minutes
Pressure Time: 20 minutes
Total Time: 45 minutes
Servings: 5 to 6
Want to save this recipe for later?
Just enter your email and get it sent to your inbox. Plus you'll get easy, family-friendly recipes every week to lighten your mealtime mental load.

Equipment

Ingredients 

  • 1 1/2 cup (250g) whole barley
  • 1 cup (200g) white rice (see note)
  • 1/2 cup (100g) quinoa
  • 1/2 cup (100g) green lentils
  • 1/2 cup (100g) dried beans, black beans preferred (see note), , soaked for at least 4 hours
  • 4 1/2 cups water

Instructions 

  • Wash grains and lentils by rinsing and rubbing between your hands in water. Drain and repeat 2-3 times. Drain and discard water.
  • To the Instant pot, add all the ingredients
  • Add 4 1/2 cups of water to the pot.
  • Close the lid, make sure the pressure valve is in the sealing position, and cook on high pressure 20 minutes.
  • Allow to naturally release until pressure subsides, or wait at least 20 minutes before doing a quick release
  • Once done, give the rice a REALLY good mix! Enjoy!

Notes

  • You don't need to soak the grains and lentils, but I do recommend soaking the beans for at least 4 hours.
  • The two beans I recommend are black beans or small red beans (not kidney).  If you want a more moist and softer texture (which is what I recommend for babies especially), use the black beans.

Nutrition

Calories: 430kcal | Carbohydrates: 104g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 847mg | Fiber: 22g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 5mg
Like this recipe? Rate and comment below!