Instant Pot Charred Bok Choy and Crispy Shallot Chip Sorghum Rice

Name: Instant Pot Charred Bok Choy and Crispy Shallot Chip Sorghum Rice
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ¾ cup (150 g) whole grain sorghum, rinsed; 1 cup (185 g) white jasmine rice, rinsed until water runs clear; 2 cups (480 ml) vegetable broth; 1 tablespoon (14 g) unsalted butter; ½ teaspoon (3 g) kosher salt; 1 pound (454 g) baby bok choy, trimmed, halved lengthwise, thoroughly dried; 2 tablespoons (30 ml) toasted sesame oil; 3 cloves (9 g) garlic, minced; 1 tablespoon (15 ml) soy sauce; 3 large (150 g) large shallots, thinly sliced into rings; ½ cup (120 ml) neutral oil (vegetable or peanut); ¼ teaspoon (1½ g) kosher salt; to taste white pepper; 2 stalks (20 g) fresh scallions, thinly sliced (optional)

From the MyKitchenBank Kitchen

A nutty, textured grain bowl combining creamy Instant Pot sorghum and rice with charred baby bok choy and crispy shallot chips. The sorghum adds a subtle nuttiness and chewy texture to the fluffy rice, while pan-seared bok choy gets caramelized edges. Crispy fried shallots scattered on top deliver bursts of sweet-savory flavor. Perfect as a side dish or light vegetarian main.

Prep: 15 min
Cook: 28 min
Wait: 12 min
Total: 55 min
Makes: 4 servings (about 1 cup per serving)

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Ingredients

4 servings

For the grains
¾ cup (150 g) whole grain sorghum, rinsed
1 cup (185 g) white jasmine rice, rinsed until water runs clear
2 cups (480 ml) vegetable broth
1 tablespoon (14 g) unsalted butter
½ teaspoon (3 g) kosher salt
For the bok choy
1 pound (454 g) baby bok choy, trimmed, halved lengthwise, thoroughly dried
2 tablespoons (30 ml) toasted sesame oil
3 cloves (9 g) garlic, minced
1 tablespoon (15 ml) soy sauce
For the crispy shallots
3 large (150 g) large shallots, thinly sliced into rings
½ cup (120 ml) neutral oil (vegetable or peanut)
¼ teaspoon (1.5 g) kosher salt
to taste white pepper
2 stalks (20 g) fresh scallions, thinly sliced (optional)

Equipment (6)

Instant Pot (6-quart or 8-quart)
12-inch (30 cm) skillet or wok
Small saucepan
Fine-mesh strainer
Paper towels
Measuring cups and spoons

Steps

Before you start

Measure sorghum and rice together before adding to the Instant Pot
Wash and trim bok choy, patting completely dry so it chars properly
Slice shallots into thin rings and have them ready to fry

1
Fry shallot chipsOven 325°F / 165°C
- In a small saucepan, heat the neutral oil to 325°F (165°C) over medium heat.
- Test the temperature with a piece of shallot; it should sizzle immediately but not brown in 2 seconds.
- Add the sliced shallots in a single layer.
- Stir occasionally and fry for 8–10 minutes, watching carefully as they cook from pale to golden to deep brown.
- When the shallots are deep golden brown (not burnt), remove them with a slotted spoon onto paper towels.
- Sprinkle with the ¼ teaspoon kosher salt immediately.
- Reserve about 2 tablespoons of the oil for cooking the bok choy.
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Ready when: Shallots are deep golden brown but not blackened, and crisp when cooled slightly on paper towels
Tip: Watch the shallots constantly in the final minutes—they go from golden to burnt quickly. Remove them before they look fully dark, as they continue to cook on the towels.
2
Combine grains and liquid
- In a fine-mesh strainer, rinse the sorghum and jasmine rice together under cool running water until the water runs clear, about 1–2 minutes.
- Drain well.
- Add the rinsed sorghum and rice, vegetable broth, butter, and ½ teaspoon kosher salt to the Instant Pot insert.
- Stir to combine and distribute the butter evenly.
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Ready when: Grains are mixed together and liquid is evenly distributed
Tip: Rinsing sorghum and rice removes excess starch and prevents a gummy texture. The ratio of broth to grains matters—measure carefully.
3
Pressure cook the grains
- Lock the lid on the Instant Pot.
- Set to high pressure for 12 minutes.
- Once the timer sounds, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure by moving the vent valve to "venting." Fluff the grains with a fork.
- The sorghum should have a slight chew and the rice should be tender.
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Ready when: Pressure indicator drops, and grains are tender with some chew to the sorghum
Tip: Natural pressure release prevents the grains from blowing out of the pot and becoming mushy. Don't skip this step.
4
Sear the bok choy
- While the grains cook, heat a 12-inch (30 cm) skillet over medium-high heat.
- Add the 2 tablespoons reserved shallot oil.
- Once shimmering, place the bok choy halves cut-side down in the skillet without moving them for 4–5 minutes, until the flat sides are deeply charred and golden.
- Scatter the minced garlic around the bok choy and flip.
- Cook for another 2–3 minutes, stirring the garlic gently, until the other side is lightly browned and the bok choy is tender-crisp.
- Remove from heat, drizzle with soy sauce, and taste for seasoning.
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Ready when: Bok choy has dark caramelized edges on both sides and is fork-tender in the stems
Tip: Don't move the bok choy during the first sear—the less you touch it, the more charred crust it develops. Patting it dry before cooking is essential for this.
5
Plate and garnish
- Divide the warm sorghum-rice mixture among four bowls, mounding it gently.
- Lean the charred bok choy halves against the grains.
- Scatter the crispy shallot chips generously over each bowl, drizzle with the remaining sesame oil, and sprinkle with white pepper to taste.
- If using, add sliced scallions for a fresh finish.
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Ready when: Bowls are composed and ready to serve
Tip: Add the crispy shallots just before serving so they stay crunchy. If they soften, you can crisp them quickly on a baking sheet in a 350°F (175°C) oven for 2 minutes.

Good to know

Tips

Pat the bok choy completely dry before searing—moisture will steam it instead of charring it. Use paper towels and let it rest uncovered for a few minutes if time allows.
Sorghum and rice cook at different rates when combined, so monitor the liquid level closely. If the mixture seems too wet after cooking, use the "sauté" setting for 2–3 minutes to evaporate excess moisture.
For extra richness, stir a pat of butter or a drizzle of sesame oil into the grains just before serving, and taste for salt—you may need to add more depending on your broth's salinity.
The crispy shallots are the star—don't skip them. If you don't have time to fry your own, high-quality store-bought crispy fried shallots work well as a backup.

Make ahead

The sorghum-rice mixture can be cooked up to 2 days ahead, cooled, and reheated in the Instant Pot with a splash of broth on the sauté setting for 2–3 minutes. The crispy shallots can be fried up to 6 hours ahead and stored in an airtight container at room temperature. Fry the bok choy just before serving for the best char and texture.

Storage & reheating

Store cooked grains in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the Instant Pot with a splash of water. Charred bok choy is best eaten fresh but keeps in the fridge for 2 days. Crispy shallots keep in an airtight container at room temperature for up to 6 hours before they begin to soften. Do not refrigerate the shallots or they will lose their crispness.

Substitutions

whole grain sorghum → pearl barley or farro. Use 1 cup (200 g) instead. These cook in the same time and have a similar chewy texture, though they lack sorghum's nutty flavor.
white jasmine rice → brown rice or wild rice blend. Brown rice requires 15 minutes pressure-cooking time instead of 12. Adjust broth to 2.25 cups (540 ml) if using brown rice.
baby bok choy → gai lan or Chinese broccoli. Similar cooking time and technique; may require 1–2 minutes longer to sear the thicker stems. Slice the stalks lengthwise for even cooking.
toasted sesame oil → neutral oil with a splash of toasted sesame oil for finishing. Use neutral oil for searing to prevent smoke, then finish with toasted sesame oil drizzled on the finished dish.