Instant Pot Red Beans and Rice (Vegetarian) Recipe
Servings: 6 servings
Cost: $7.81 per recipe / $1.30 per serving
Ingredients
- 1 pound red kidney beans or small red beans dried ($1.44)
- 1 medium sweet onion diced ($0.84)
- 3 stalks celery diced ($0.66)
- 8 cloves garlic minced ($0.48)
- 6 cups vegan "chicken" broth or vegetable broth ($0.48)
- 13 ounces vegan sausage* sliced ($2.49)
- 1 teaspoon onion powder ($0.12)
- 1 teaspoon garlic powder ($0.12)
- 1 teaspoon cumin ($0.12)
- 1 teaspoon chili powder ($0.12)
- 1 teaspoon paprika ($0.12)
- 1 teaspoon salt ($0.04)
For serving
- black pepper to taste ($0.02)
- white rice ($0.54)
- green onion thinly sliced ($0.22)
Instructions
- Add the red kidney beans, onion, celery, garlic, broth, sausage, onion powder, garlic powder, cumin, chili powder, paprika, and salt to the Instant pot. Seal and pressure cook for 45 minutes. Once done, allow it to sit for at least 20 minutes before carefully releasing the pressure.
- Taste and add more salt and black pepper to taste. Serve over cooked white rice and top with chopped green onions.
Notes
- Different Instant Pot models and brands come to pressure at different speeds. For example 6 qt Instant Pots come to pressure faster than 8 qt Instant Pots. In general, you can expect your pressure cooking pot to come to pressure in about 15 minutes. This time is in addition to the 45 minute cook time and 20 minute natural release.
- The rice is cooked separately. Since I own two Instant Pots, I always make my Instant Pot rice in my second pot at the same time. If you only have one Instant Pot, use your rice cooker or a stove top method.
- Storage instructions: Leftovers will keep for up to 5 days in an airtight container in the refrigerator.
- Freezing instructions: This vegetarian red beans and rice recipe can be frozen before or after cooking.
- How to freeze before cooking (Click here to download your own freezer meal bag labels.) Place all of the ingredients, except broth and ingredients for serving, in a gallon-sized ziplock bag, Seal tightly, removing as much excess air as possible. Freeze flat for up to 3 months. The morning you'd like to cook, set the frozen bag on the kitchen counter for 30 minutes- 1 hour. This should soften the contents enough that you can easily remove and place in the Instant Pot. Cover with broth and cook as usual.
- How to freeze after cooking: Let the cooked dish cool completely to room temperature then freeze the red beans in 1 or 2 cup portions using Souper Cubes. These cubes will freeze well for up to 3 months. Defrost from frozen in the microwave for 5 minutes on high heat, followed by 30 second bursts until heated through.
Nutrition
Calories: 478kcal | Carbohydrates: 64g | Protein: 37g | Fat: 9g | Sodium: 1731mg | Fiber: 15g | Sugar: 10g