Closeup of multigrain rice cooked in pink striped bowl

Instant Pot Multigrain Rice (Korean Japgokbap)

Korean Multigrain Rice is a great healthy white rice alternative but it needs a long time to fully cook. With the Instant Pot, it's ready in 25 min total as long as the beans are pre-soaked.
Course rice
Cuisine Korean
Keyword healthy, hearty, high fiber, multigrain
KoreanCategory Bap (밥)
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 6 hours
Total Time 30 minutes
Servings 12
Calories 249kcal
Author JinJoo Lee


  • 2 cup short grain white rice 1 cup = 220 g
  • 1 cup sweet rice glutinous = sticky
  • 1/2 cup Adzuki red beans 1/2 cup=100g
  • 1/2 cup Sweet Sorghum 1/2 cup=100g
  • 1/2 cup Millet 1/2 cup=100g
  • 1/4 cup Chickpeas 1/4 cup=50g
  • 1/4 cup Black Beans 1/4 cup=50g
  • 4 1/2 cup water
  • 3/4 tsp sea salt


  • Measure about 1/2 cup of Adzuki red beans, Sorghum, Proso or Foxtail Millet and 1/4 cup of Chickpeas or other beans. No need to soak white rice. Change water at least 1-2 times during soaking and rinse the beans before adding to pot.
  • Measure 2 cups short grain white rice and wash by rinsing and rubbing rice gently between your hands in water. Drain then repeat at least 2-3 times.
  • Drain all beans and grains. Discard water.
  • In the pot, add white rice, sweet rice, beans and grains.
  • Add 4 1/2 cup water to pot. The general rule of thumb is to use grain to water ratio as 1:0.9. 
  • Add about 3/4 tsp sea salt.
  • Close lid and set to Manual High pressure 18 min. Make sure the seal is tight and everything is set correctly for pressure cooking.
  • When rice is cooked, manually release pressure. And open and serve once fully released.


  • Fully soak all beans and change water to make sure all beans are completely re-hydrated and any toxins (lectin) rinsed off.
  • Adzuki red beans can cause some irritation for sensitive stomachs. Pre-cook Adzuki beans if you want to make sure it doesn't cause any digestion issues for people with weak stomachs. But I have no issue so it should be fine for most.
  • Mix some type of glutinous sweet rice or grain to produce a good chewy texture.
  • To save time, FREEZE re-hydrated beans and sweet rice and add them directly to white rice to make multigrain rice in your rice cooker or Instant Pot in just minutes.
  • Salt is optional but add salt for most traditional flavorful Japgokbap.
  • Do NOT use natural release because it will make the rice too wet and overcooked.


Calories: 249kcal | Carbohydrates: 53g | Protein: 6g | Fat: 1g | Sodium: 116mg | Potassium: 153mg | Fiber: 3g | Calcium: 13mg | Iron: 2.4mg