Spiced Chickpea Instant Pot Rice

Name: Spiced Chickpea Instant Pot Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (150 g) medium yellow onion, finely diced; 2 cloves (10 g) garlic cloves, minced; 1½ teaspoons (4 g) baharat spice blend; ½ teaspoon (1 g) ground cumin; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 1½ cups (300 g) long-grain white rice, rinsed; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed; 2¼ cups (540 ml) vegetable or chicken broth; ¼ cup (10 g) fresh cilantro, finely chopped (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A fragrant, one-pot Middle Eastern-inspired rice dish studded with chickpeas and aromatic baharat spice. Cooked entirely in the Instant Pot, it's a simple side that pairs beautifully with grilled meats, roasted vegetables, or a fresh salad. The rice absorbs the spiced broth while staying fluffy, and the chickpeas add protein and texture.

Prep: 10 min
Cook: 12 min
Wait: 10 min
Total: 32 min
Makes: 4 servings (about 3 cups cooked rice)

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Steps

Before you start

Rinse the rice under cold water until the water runs mostly clear to remove excess starch
Drain the canned chickpeas and rinse them well
Have all ingredients measured and ready before you begin

1
Sauté onions and aromatics
- Turn on the Instant Pot's sauté function and heat the olive oil for 1 minute.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
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Ready when: Onion is softened and lightly golden; garlic is fragrant
Tip: Don't skip sautéing—this builds flavor and helps prevent the rice from sticking to the pot bottom.
2
Toast spices
- Add the baharat spice blend and cumin.
- Stir constantly for 30 seconds to bloom the spices and release their oils.
- You'll smell the warm, aromatic spices intensify.
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Ready when: Spices are fragrant and appear darker
Tip: Blooming spices in hot oil amplifies their flavor—don't skip or rush this step.
3
Add rice and chickpeas
- Add the rinsed rice and drained chickpeas to the pot.
- Stir constantly for 2 minutes, coating everything in the spiced oil.
- You should hear a faint crackling sound as the rice toasts lightly.
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Ready when: Rice grains are coated in oil and smell toasted; no raw flour smell
Tip: Toasting the rice for a moment helps each grain stay separate during cooking and improves the texture.
4
Add broth and seasonings
- Pour in the vegetable broth.
- Add the salt and black pepper.
- Stir gently to combine and to scrape up any browned bits stuck to the bottom of the pot (this adds flavor).
- The liquid should come to just above the level of the rice.
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Ready when: Broth is incorporated and no browned bits remain on the pot bottom
Tip: Scraping the bottom prevents the 'burn' sensor from triggering and ensures even cooking.
5
Pressure cook
- Turn off the sauté function.
- Close the Instant Pot lid and set the steam release valve to 'sealing.' Cook on high pressure for 3 minutes.
- This short time is correct for white rice; longer cooking will make it mushy.
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Ready when: Pressure indicator shows 'High' and time counts down from 3 minutes
Tip: Use high pressure for white rice, not medium—it cooks faster and the chickpeas won't fall apart.
6
Natural release and fluff
- When the timer beeps, switch the steam release valve to 'venting' to release any remaining steam.
- Once all steam has escaped (30 seconds), carefully open the lid.
- Fluff the rice with a wooden spoon, breaking up any lumps gently.
- The rice should be tender and each grain separate.
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Ready when: Rice is fluffy, tender, and no liquid remains in the pot
Tip: Fluffing with a fork or wooden spoon helps individual grains separate and improves the texture.
7
Finish and serve
- Stir in the fresh cilantro and lemon juice if using.
- Taste and adjust salt or spices as needed.
- Serve warm, optionally topped with extra cilantro or a drizzle of olive oil.
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Ready when: Flavors are balanced and cilantro and lemon juice are incorporated
Tip: Lemon juice brightens the spices and adds freshness; add it just before serving so it doesn't fade.

Good to know

Tips

For extra color and flavor, add a pinch of saffron threads steeped in hot broth and pour them in with the main liquid
Serve alongside roasted cauliflower, grilled chicken, or with a dollop of Greek yogurt for richness
If you don't have an Instant Pot, use a heavy pot with a tight-fitting lid: sauté as directed, add liquid and rice, bring to a boil, reduce to low heat, cover, and simmer for 15–17 minutes until rice is tender
The 1.5-to-1 broth-to-rice ratio is crucial for white rice in a pressure cooker; too much liquid makes it mushy, too little leaves it hard

Make ahead

The cooked rice can be made up to 3 days ahead. Cool completely, store in an airtight container in the refrigerator, and reheat gently in the Instant Pot on the sauté setting with a splash of broth, or in the microwave in short 1-minute intervals, stirring between each.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe bag. To reheat from frozen, thaw overnight in the fridge or reheat in the Instant Pot with a splash of broth on sauté mode for 2–3 minutes, stirring occasionally. The texture remains light and the spices stay vibrant.

Substitutions

baharat spice blend → 1 teaspoon each ground coriander and sweet paprika plus ¼ teaspoon ground cloves. Baharat is a warm spice blend; this combination mimics its flavor profile if you don't have the blend on hand.
canned chickpeas → White beans or great northern beans, drained and rinsed. Any mild legume works; avoid strongly flavored beans like black beans that might overpower the spices.
long-grain white rice → Brown rice (increase broth to 2½ cups and pressure cook for 15 minutes). Brown rice takes longer; adjust liquid and time accordingly for a chewier texture.
vegetable or chicken broth → Chicken broth or water with 1 tablespoon of white miso paste dissolved in it. Any savory liquid works; miso adds extra umami depth.