Best 2 Instant Pot Vegan Red Beans And Rice Recipes
Indulge in the vibrant flavors of Louisiana with this tantalizing Instant Pot Vegan Red Beans and Rice recipe. This hearty and satisfying dish is a symphony of textures and tastes, featuring tender red beans, fluffy rice, and a medley of aromatic vegetables. The secret lies in the rich and flavorful broth, infused with a blend of creole seasoning, garlic, onion, bell peppers, and a hint of spice. Whether you're a seasoned vegan, a flexitarian, or simply seeking a delicious and wholesome meal, this Instant Pot creation will surely delight your palate. Dive into the detailed recipe and uncover the culinary secrets of this classic Southern dish, adapted for the convenience of your pressure cooker. Additionally, explore variations such as the comforting Vegan Red Beans and Rice Soup, perfect for chilly days, or the zesty Red Beans and Rice Stuffed Bell Peppers, a vibrant and colorful presentation. Embark on a culinary journey and let the flavors of Louisiana dance on your taste buds.
Here are our top 2 tried and tested recipes!
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.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
- 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.
- Divide among serving dishes and garnish with parsley.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 66 g, Fat 2 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 619 mg, Sugar 4.9 g
VEGAN PRESSURE COOKER RED BEANS AND RICE
Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.
Provided by Sarah DiGregorio
Categories beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
Tips:
- Soak the beans: Soaking the beans overnight or for at least 8 hours will help them cook more evenly and reduce the cooking time. You can also use a quick-soak method by boiling the beans for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
- Use vegetable broth: Vegetable broth adds flavor and depth to the dish. You can use store-bought or homemade vegetable broth. If you are using store-bought, be sure to choose one that is low in sodium.
- Add vegetables: Vegetables such as onions, celery, carrots, and bell peppers add flavor and nutrition to the dish. You can also add other vegetables such as corn, zucchini, or squash.
- Season the dish: Season the dish with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Serve with your favorite sides: Vegan red beans and rice can be served with a variety of side dishes. Some popular options include cornbread, coleslaw, and potato salad.
Conclusion:
Vegan red beans and rice is a delicious, hearty, and filling dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will enjoy.
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