Multigrain Rice Instant Pot recipe is the perfect solution for making what usually takes a long time to cook in a regular pot or even in one of those fancy pressurized Korean rice cooker. Instant Pot reduces the cooking time by as much as 40% (compared to pressurized Korean rice cooker).
Multigrain rice or Japgokbap was not an easy rice to make in the old days before the invention of pressurized rice cookers or other cookers like the Instant Pot. Because even after soaking the individual grains and beans for hours, our moms had to pre-cook the beans, especially the Adzuki beans. Then the grains and beans were often added at different times during the cooking process.
I think partly because of how time consuming it was to cook the Korean Multigrain Rice, in previous generations Japgokbap was a special treat that was prepared only on special occasions like on the eve of First Full Moon festival (Jeongwol Daeboreum 정월대보름). You can read more about the festival in my Multigrain Rice Recipe post.
In recent years, especially with the knowledge that anything that’s whole grain and less processed is healthy, Japgokbap has become very popular is preferred by many Korean adults with diabetes, weight problems and other health issues.
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