Instant Pot Turmeric Chickpea Rice Bowls
This Instant Pot Turmeric Chickpea Rice bowls recipe is a quick and easy anti-inflammatory meal that is perfect for a healthy weeknight dinner. This vegan meal is packed with fiber, and protein, and bursting with flavor!
Servings:
4
Calories:
410
kcal
Equipment
- Instant Pot
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 can chickpeaaas (drained and rinsed)
- 1 can diced tomatoes (drained)
- 1 cup vegetable broth
- 1 cup brown rice
- fresh parsley for topping (optional)
- Greek yogurt for topping (optional)
Instructions
-
Turn the saute option to medium on the instant pot for 5 minutes and add the olive oil.
-
Add the garlic, onion, carrots, and celery and saute for 4 minutes.
-
Next add the turmeric, ginger, cinnamon, cumin, paprika, salt, and pepper, and stir the spices into the vegetables.
-
Lastly, add the vegetable broth, tomatoes, rice, and chickpeas and stir until combined.
-
Secure the instant pot lid and select pressure cook on high for 20 minutes.
-
Allow the pot to naturally release for 10 minutes before doing a quick release.
-
Serve the turmeric chickpea rice bowls topped with parsley and a dollop of Greek yogurt and enjoy!
-
Any leftovers can be stored in an airtight container for 4 days in the refrigerator.
Notes
If you would like to add additional protein to this dish, you can add chicken thighs or breast and pressure cook for the same amount of time (20 minutes).
Nutrition
Serving:
2
cups
|
Calories:
410
kcal
|
Carbohydrates:
70
g
|
Protein:
18
g
|
Fat:
8
g
|
Nutritional information is automatically calculated and should be used as an approximation only.
