Nothing beats a southern classic like our Instant Pot Vegan Red Beans and Rice Recipe. This flavorful extravaganza breathes a new life into your typical vegan staple, promising to deliver a gastronomic feast. Perfect for a cozy Sunday dinner or a hearty weekday lunch, it’s no surprise that this delicious powerhouse has a fanatic fanfare. And why wouldn’t it? With its perfect blend of spices, soothing aroma, and tenderly cooked beans that just melt in your mouth – our take on this vegan dish is a homerun. Knocking it out of park, no less!
Prepping this beaut is a breeze, and when it’s done, it���s all worth the wait. You’ll be chowing down on a bowl full of comfort and health, and ain’t that the dream of every avid home cook? We bet you and your loved ones will be back for seconds in no time!
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 60 minutes
- Servings: 4 people
- Yield: 4 servings
So, aprons at the ready, everyone! Put on that chef’s hat, let’s crank up the heat and get to cooking this finger-licking feast called the Instant Pot Vegan Red Beans and Rice Recipe.
Ingredients & Equipment You’ll Need
- 1 cup Red Kidney Beans (dried)
- 1 cup Long Grain White Rice
- 1 large Onion, finely chopped
- 3 cloves of Garlic, minced
- 2 cups Vegetable Stock
- 2 tsp Creole Seasoning
- Salt to taste
- 2 tbsp Olive oil
You’ll need: An Instant Pot
The kidney beans bring the heft to the meal, adding that heartiness that fills you up. The Creole seasoning, a staple in Southern cooking, ramps up the flavor. Of course, you could substitute canned beans if you’re in a pinch. However, dried beans ensure the most authentic texture and taste.
How To Make Instant Pot Vegan Red Beans And Rice Recipe
- First, rinse and soak the kidney beans overnight. It’s a tad bit of a process but trust us, it���s worth the extra effort.
- Turn on your Instant Pot and heat up the olive oil. Toss in the onions and saut�� till they turn golden.
- Add in the minced garlic and saut�� for another minute or so. It’s important not to burn this holy trinity.
- Drain the beans and slide them into the mix. You’ll add in the Creole seasoning, give it a good stir and mix in the vegetable stock.
- Close the lid, set to ‘pressure cook’ and let it do its thing for about 45 minutes.
- In another pot, cook the rice as per instructions on the packet and keep it ready.
- Release the pressure, open the lid and voila! Serve your red beans over the rice and be prepared to be swept off your feet!
Tips For The Best Results
- Do not skip soaking the beans. It helps to reduce the cooking time and ensures beans are tender
- Always use a natural pressure release to prevent the beans from bursting or getting mushy
Storage Tips
- Store in the refrigerator for up to 4 days
- Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating
Frequently Asked Questions
Q: Can you substitute canned beans for dried beans?
A: Yes, you can, but altering the cooking time is crucial. Canned beans don’t require as much time as dried ones.
Q: Can I add some vegetables to this recipe?
A: Absolutely. You can make this recipe your own by adding some bell peppers, celery or even spinach. Go wild!
Q: Can you use any other type of rice?
A: Yes, you can substitute white rice with brown rice, but adjust cooking time as per the packet’s instructions.
Q: Is this recipe gluten-free?
A: Yes, it is. But make sure the vegetable stock you are using is also gluten-free.
Q: What can you serve along with this dish?
A: Vegan cornbread makes a perfect accompaniment that rounds off this rustic meal.
Nutritional Facts of Instant Pot Vegan Red Beans And Rice Recipe
Each serving has about 400 Calories, 7g Fat, 14g Protein, 70g Carbohydrates, 15g Fiber
To conclude, the Instant Pot Vegan Red Beans And Rice Recipe is undeniably a dream come true for every health-conscious gastronome. Serve it with a side of crunchy salads or a warm, hearty cornbread to make a perfectly balanced, wholesome meal. Face it, it’s all about letting the good times roll!
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