Instant Pot Fennel, Chickpea, and Brown Rice Stew

Scaled for 4 portions · 5 steps

1 cup(200g) dried chickpeas, soaked overnight*1large yellow onion, (diced)1large fennel bulb with fronds**4garlic cloves, (finely chopped)1 handfulfresh thyme sprigs, (leaves stripped)4 cup(950 mL) vegetable broth1.25 cuplong-grain brown rice ((about 8 ounces, or 225g))0.5 tspred pepper flakes2bay leaves1.5 tspkosher salt + more to taste—Freshly cracked black pepper to taste1(14.5-ounce / 410g) can crushed tomatoes1(8-ounce / 227g) can tomato sauce3–4 large handfulsbaby spinach or kale ((or other greens of choice), chopped roughly)1–1.5 tbspfresh lemon juice0.5 cupItalian flat-leaf parsley, (finely chopped)

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