Instant Pot® Vegan Red Beans and Rice

All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw it all in and go and this is what I came up with. This is a meal on its own but when I want to stretch it out, I fry up some plant-based sausage to go with it.


Recipes · Main Dishes · Rice · Beans and Rice Recipes


Prep Time: 10 mins
Cook Time: 1 hrs 10 mins
Total Time: 1 hrs 45 mins
Additional Time: 25 mins
Servings: 6
Yield: 6 servings

Ingredients

Ingredients List

  • 4 cups vegetable broth

  • 2 cups water

  • 1 ½ cups dried red beans, rinsed

  • 1 ¼ cups brown rice, rinsed well

  • 1 medium onion, chopped

  • 1 medium green bell pepper, chopped

  • 3 stalks celery, sliced

  • 1 tablespoon Creole seasoning

  • 4 cloves garlic, minced

  • 2 teaspoons hot sauce (such as Louisiana®)

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 2 bay leaves

  • ¼ cup chopped fresh parsley


Directions

  1. Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.

  2. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.

  4. Divide among serving dishes and garnish with parsley.


Nutrition Facts (per serving)

Nutrition Facts
340 Calories
2g Fat
66g Carbs
15g Protein


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