Best 4 Instant Pot Vegan Red Beans And Rice Recipes

Dive into the heart of soulful Louisiana cuisine with our guide to creating the ultimate Instant Pot Vegan Red Beans and Rice. This iconic dish embodies the essence of comfort food, weaving together tender red beans, fluffy rice, and a symphony of aromatic spices. Our step-by-step instructions and carefully curated selection of ingredients will empower you to craft a delectable, plant-based version of this classic Cajun delight, sure to tantalize your taste buds and warm your soul. Get ready to embark on a culinary journey that celebrates the vibrant flavors and textures of this beloved dish, all while embracing a compassionate and sustainable lifestyle.

Here are our top 4 tried and tested recipes!

RED BEANS AND RICE

Red Beans and Rice image

Provided by Chop Secrets

Categories Main Course

Yield 8 - 10 servings

Number Of Ingredients 14

Ingredients

1 medium onion (finely diced)
1/2 bell pepper (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1 lb dry red kidney beans (it is not necessary to soak the beans)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
4 cups chicken broth ( 32 ounces )
3 cups Water
12-16 ounces chicken andouille (or other high-quality smoked sausage, cut into thin slices)
2 tbsp butter (cut into 4-6 pieces )
hot sauce (to taste)
Salt and pepper (to taste)
8 cups Cooked rice

Steps:

Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
Add hot sauce, salt and pepper to taste.
Serve over rice.

INSTANT POT® VEGAN RED BEANS AND RICE

Instant Pot® Vegan Red Beans and Rice image

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

Ingredients

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

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

Vegan Pressure Cooker Red Beans and Rice image

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

Ingredients

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

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.

INSTANT POT® NOLA-STYLE VEGAN RED BEANS

Instant Pot® NOLA-Style Vegan Red Beans image

Vegan New Orleans-style red beans made in the Instant Pot®. Use Camellia® brand beans if you can find them! Serve with rice.

Provided by Afcoqui

Categories Side Dish Beans and Peas

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 cups frozen bell pepper, celery, and onion blend (such as Pictsweet® Farms Seasoning Blend)
2 cloves garlic, minced
1 pound dried red beans
6 cups water
3 large bay leaves
1 teaspoon liquid smoke flavoring, or to taste
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; saute frozen vegetable blend and garlic in the hot oil until soft, about 5 minutes. Add beans, followed by water and bay leaves. Turn off Saute function. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for at least 20 minutes. Unlock and remove the lid. Season with liquid smoke, salt, and pepper. Mix and smash the beans up as you like before serving.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 39.9 g, Fat 2.9 g, Fiber 15.8 g, Protein 14.8 g, SaturatedFat 0.4 g, Sodium 38.3 mg, Sugar 1.3 g

Tips:

For a smokier flavor, toast the spices in a dry skillet over medium heat for 1-2 minutes before adding them to the Instant Pot.
If you don't have red beans, you can use another type of bean, such as black beans, kidney beans, or pinto beans. Just adjust the cooking time according to the package directions.
To make the dish spicier, add a pinch of cayenne pepper or a few chopped jalapeños.
If you want a thicker sauce, mash some of the beans with a fork before serving.
Serve the red beans and rice with your favorite toppings, such as chopped green onions, cilantro, sour cream, or avocado.

Conclusion:

This Instant Pot Vegan Red Beans and Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily tailored to your own preferences. So next time you're looking for a quick and easy vegan meal, give this recipe a try!