Instant Pot Vegan Red Beans And Rice Food

INSTANT POT® VEGAN RED BEANS AND RICE

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.

INSTANT POT® RED BEANS AND RICE

Steps:

• Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
• Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
• Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
• Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
• Serve beans over rice.

INSTANT POT RED BEANS AND RICE

Steps:

• Red beans need to be soaked for 4-8 hours before making this recipe.
• Place soaked beans in an Instant Pot with enough water to cover. Seal and set to high pressure for 5 minutes with valve in the closed position.
• Once beans have finished do a quick release of pressure. Then drain, rinse and set beans aside.
• Rinse residue from beans out of the Instant Pot.
• Return the inner pot to Instant Pot and set to Sauté on high heat.
• Once the pot has heated, spray with nonstick spray and sear sausages until browned. Give them a little stir to try and brown both sides. You might want to do this in half batches.
• Once browned, remove sausages and set aside.
• The bottom of the Instant Pot might have some charred bits of sausage. That's okay, we'll deglaze in a minute.
• Add onions and garlic to the heated pot and stir, scraping, with a wooden spoon.
• As the onions and garlic cook, they will deglaze the inner pan. Continue cooking and stirring until translucent, about 5 minutes.
• Add bell peppers and celery and continue to sauté for another 5 minutes.
• Add Cajun seasoning and stir until onions, peppers, and celery are coated. and fragrant.
• Pour in chicken broth, sriracha, tomato paste, and bay leaf and stir to combine.
• Return cooked beans and browned sausages to the mixture and combine well.
• Bring to a simmer for at least 25 minutes.
• Mixture will thicken. You can also mash some of the beans with the wooden spoon or a potato masher to add to the thickening if desired.
• Serve over cooked rice or shredded cabbage.
• Top individual servings with parsley, additional sriracha, or Cajun seasoning. Also great with a little fresh squeezed lemon.

VEGAN PRESSURE COOKER RED BEANS AND RICE

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.