This is the fourth recipe I have tried so far in my Instant Pot, and I think it’s my favorite one yet. The flavors are so pleasing and it’s a very filling, hearty dish. I had never cooked with fennel before, and I wasn’t sure I’d like it. The fronds smell of black licorice which is not one of my favorite flavors, but I only used the bulb in this recipe. Fennel is high in Vitamin C, fiber, and potassium. It has high antioxidant properties, can aid in digestion, and is low calories.
Ingredients
- 1 cup dried chickpeas soaked overnight in lightly salted water
- 1 large onion diced
- 1 large fennel bulb chopped (Preparation instructions here)
- 4 tablespoons minced garlic
- 4 cups vegetable broth
- 1 1/4 cups uncooked brown rice
- A sprinkle of red pepper flakes
- 1 1/2 tsp salt
- Ground pepper to taste
- 1 14.5 oz can crushed tomatoes
- 8 oz tomato sauce of choice
- 3-4 large handfuls of greens of your choice (I used a spring mix)
- 1 1/2 tbs lemon juice
- 1/2 cup Italian flat leaf parsley chopped
Instructions
- Pour the vegetable broth into the inner pot. Add the drained and rinsed chickpeas, onion, fennel, minced garlic, brown rice, red pepper flakes, and salt and pepper. Stir well.
- Pour the crushed tomatoes and tomato sauce on top of the other ingredients and don’t stir.
- Place the lid on the Instant Pot and turn it to the locked setting. Use the Natural Release setting and set the Instant Pot to Pressure Cook on High for 12 minutes.
- After the 12 minutes are up, release any remaining pressure.
- Open the pot and stir in the greens and lemon juice. Set to Sautée on low for 4-5 minutes. Add any additional salt and pepper to your liking.