"Quick & easy Instant Pot vegan red beans and rice recipe! Packed with flavor, plant-based protein, and ready in under 30 minutes. Perfect for busy weeknights!"
Here’s a list of ingredients for **Instant Pot Vegan Red Beans and Rice**, optimized with SEO-friendly formatting and relevant keywords for better search visibility:
- **1 cup dried red kidney beans** (soaked overnight or quick-soaked for 1 hour)
- **1 cup long-grain white rice** (or brown rice for a healthier option)
- **1 medium onion, diced** (adds flavor and aroma)
- **3 cloves garlic, minced** (essential for depth of flavor)
- **1 green bell pepper, diced** (adds a fresh, slightly sweet taste)
- **1 teaspoon dried oregano** (enhances the Creole seasoning)
- **1/2 teaspoon cayenne pepper** (adjust for spice level)
- **1/2 teaspoon black pepper** (for a mild kick)
- **1 teaspoon salt** (adjust to taste)
- **1 bay leaf** (adds a subtle, aromatic flavor)
- **1 teaspoon liquid smoke** (optional, for extra smokiness)
- **1 tablespoon apple cider vinegar** (adds a tangy finish)
- **2 green onions, chopped** (for garnish, adds freshness)
- **Fresh parsley, chopped** (optional, for garnish and color)
This **vegan red beans and rice recipe** is perfect for a quick, hearty, and flavorful meal in your **Instant Pot**. It’s packed with plant-based protein, fiber, and Creole-inspired spices, making it a healthy and satisfying dish for any occasion.
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# Instant Pot Vegan Red Beans and Rice: A Flavorful Plant-Based Recipe
Looking for a quick, hearty, and flavorful vegan meal? This **Instant Pot Vegan Red Beans and Rice** recipe is packed with protein, fiber, and Cajun-inspired flavors. Perfect for busy weeknights or meal prep, this dish is gluten-free, budget-friendly, and ready in under an hour. Follow these easy steps to create a delicious plant-based meal that everyone will love!
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## **Ingredients for Vegan Red Beans and Rice**
- 1 cup dried red kidney beans (or 2 cans for quicker cooking)
- 1 cup long-grain white rice (or brown rice for extra fiber)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth (low-sodium preferred)
- 1 tbsp olive oil (or water for oil-free)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust for spice level)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: Hot sauce, green onions, or parsley for garnish
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## **Step-by-Step Instructions**
### **Step 1: Prep the Ingredients**
1. Rinse the dried red kidney beans thoroughly under cold water. If using canned beans, drain and rinse them.
2. Dice the onion, bell pepper, and celery (the "holy trinity" of Cajun cooking).
3. Mince the garlic cloves.
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### **Step 2: Sauté the Vegetables**
1. Set your Instant Pot to **"Sauté" mode** and heat the olive oil (or water).
2. Add the diced onion, bell pepper, and celery. Sauté for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
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### **Step 3: Add Beans and Seasonings**
1. Add the dried red kidney beans (skip if using canned beans).
2. Stir in the smoked paprika, thyme, oregano, cayenne pepper, bay leaf, salt, and black pepper.
3. Pour in the diced tomatoes and vegetable broth. Mix well to combine.
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### **Step 4: Pressure Cook**
1. Secure the Instant Pot lid and set the valve to **"Sealing."**
2. Select **"Manual" or "Pressure Cook"** mode and set the timer for **30 minutes** (for dried beans) or **10 minutes** (for canned beans).
3. Allow the pressure to release naturally for 10-15 minutes, then carefully perform a quick release.
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### **Step 5: Cook the Rice**
1. While the beans are cooking, prepare the rice separately on the stovetop or in a rice cooker.
2. For a one-pot option, add 1 cup of rice and 1.5 cups of water to the cooked beans, then pressure cook for an additional 5 minutes.
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### **Step 6: Serve and Garnish**
1. Remove the bay leaf and stir the cooked beans and rice together.
2. Garnish with chopped green onions, parsley, or a dash of hot sauce for extra flavor.
3. Serve warm and enjoy this comforting, protein-packed vegan meal!
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## **Tips for Success**
- **Soak the Beans:** For faster cooking, soak dried kidney beans overnight.
- **Adjust Spice Level:** Add more cayenne pepper or hot sauce for extra heat.
- **Storage:** Store leftovers in an airtight container for up to 5 days or freeze for later.
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This **Instant Pot Vegan Red Beans and Rice** recipe is a crowd-pleaser that’s perfect for anyone following a plant-based diet. With its rich flavors and easy preparation, it’s a must-try for busy cooks and foodies alike. Share this recipe with friends and family, and don’t forget to tag your creations on social media!
**Keywords:** vegan red beans and rice, instant pot vegan recipe, plant-based Cajun meal, easy vegan dinner, gluten-free red beans and rice, healthy vegan comfort food.