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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 340 Calories

Ingredients

• 2 cups water
• ¼ cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 2 bay leaves
• 4 cups vegetable broth
• 1 medium onion, chopped
• 3 stalks celery, sliced
• 1 medium green bell pepper, chopped
• 1 tablespoon Creole seasoning
• 2 teaspoons hot sauce (such as Louisiana®)
• 1 ½ cups dried red beans, rinsed
• 1 ¼ cups brown rice, rinsed well

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

Divide among serving dishes and garnish with parsley.