Instant Pot Fennel, Chickpea, and Brown Rice Stew

Name: Instant Pot Fennel, Chickpea, and Brown Rice Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 cup (200g) dried chickpeas, soaked overnight*; 1 large yellow onion, (diced); 1 large fennel bulb with fronds**; 4 g arlic cloves, (finely chopped); 1 handful of fresh thyme sprigs, (leaves stripped); 4 cups (950 mL) vegetable broth; 1 1/4 cups long-grain brown rice ((about 8 ounces, or 225g)); 1/2 teaspoon red pepper flakes; 2 bay leaves; 1 1/2 teaspoons kosher salt + more to taste; Freshly cracked black pepper to taste; 1 (14.5-ounce / 410g) can crushed tomatoes; 1 (8-ounce / 227g) can tomato sauce; 3 to 4 large handfuls of baby spinach or kale ((or other greens of choice), chopped roughly); 1 - 1 1/2 tablespoons fresh lemon juice; 1/2 cup Italian flat-leaf parsley, (finely chopped)

This Instant Pot Chickpea and Brown Rice Stew is a complete, balanced meal and is so simple - just add all the ingredients to the Instant Pot and dinner will be waiting for you! Healthy, vegan, gluten-free, oil-free, nut-free, and soy-free.

⏱️ 50 min 🔪 Prep: 10 min 🔥 Cook: 40 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Instant Pot Fennel, Chickpea, and Brown Rice Stew

Foto: Rainbow Plant Life

Ingredients

4 servings

1 cup (200g) dried chickpeas, soaked overnight*
1 large yellow onion, (diced)
1 large fennel bulb with fronds**
4 g arlic cloves, (finely chopped)
1 handful of fresh thyme sprigs, (leaves stripped)
4 cups (950 mL) vegetable broth
1 1/4 cups long-grain brown rice ((about 8 ounces, or 225g))
1/2 teaspoon red pepper flakes
2 bay leaves
1 1/2 teaspoons kosher salt + more to taste
Freshly cracked black pepper to taste
1 (14.5-ounce / 410g) can crushed tomatoes
1 (8-ounce / 227g) can tomato sauce
3 to 4 large handfuls of baby spinach or kale ((or other greens of choice), chopped roughly)
1 - 1 1/2 tablespoons fresh lemon juice
1/2 cup Italian flat-leaf parsley, (finely chopped)

Steps

Pour the vegetable broth into the Instant Pot. Add the soaked and drained chickpeas, onions, fennel, garlic, whole thyme leaves, broth, brown rice, red pepper flakes, bay leaves, salt, and pepper. Stir to combine.
Pour the crushed tomatoes and tomato sauce on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot’s heat sensory and burning).
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
Once the 12-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
Open the pot and stir in the greens and lemon juice. Select the Sauté́ setting and cook for 2 to 4 minutes, or until the greens are wilted and the stew has slightly thickened. Season to taste with additional salt and black pepper as needed. Transfer stew to individual bowls and garnish with the chopped parsley and the reserved fennel fronds. Store leftovers in the fridge for up 5 to 6 days.

Nutrition Facts (per serving)

Macronutrients

Calories36318% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 5.000

Per Serving Rp 1.250/serving

🏠 Save ~Rp 10.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
	1 cup	-	-
yellow onion	1 large	-	-
fennel bulb with fronds**	1 large	-	-
arlic cloves	4 g	-	-
handful of fresh thyme sprigs	1	-	-
	4 cups	-	-
long-grain brown rice	0.25 cups	-	-
red pepper flakes	0.5 teaspoon	-	-
bay leaves	2	Rp 25.000/kg	Rp 5.000
kosher salt + more to taste	0.5 teaspoons	-	-
Freshly cracked black pepper to taste	-	-	-
	1	-	-
	1	-	-
to 4 large handfuls of baby spinach or kale	3	-	-
- 1 1/2 tablespoons fresh lemon juice	1	-	-
Italian flat-leaf parsley	0.5 cup	-	-