This Instant Pot vegan red beans and rice recipe is a hearty and flavorful dish that's perfect for a quick weeknight dinner. Combining the rich, smoky flavors of smoked paprika and thyme with the satisfying textures of red beans and rice, this meal is both nutritious and delicious. Plus, it's all made in one pot, making cleanup a breeze.
If you're heading to the supermarket, you might need to pick up a few key ingredients that aren't always in a typical pantry. Dried red beans are essential for this recipe and can usually be found in the beans and legumes section. Smoked paprika adds a unique depth of flavor and can be found in the spice aisle. Make sure to also grab vegetable broth if you don't have any on hand, as it forms the base of the dish.
Ingredients for Instant Pot Vegan Red Beans and Rice Recipe
Red beans: These are the main protein source in the dish, providing a hearty texture and rich flavor.
Long-grain white rice: This type of rice cooks evenly and absorbs the flavors of the broth and spices.
Onion: Adds a sweet and savory base to the dish.
Bell pepper: Provides a mild, sweet flavor and a bit of crunch.
Garlic: Enhances the overall flavor with its pungent and aromatic qualities.
Vegetable broth: Serves as the cooking liquid, infusing the beans and rice with flavor.
Thyme: Adds an earthy, slightly minty flavor to the dish.
Smoked paprika: Gives a smoky, slightly spicy flavor that enhances the overall taste.
Salt: Essential for bringing out the flavors of all the ingredients.
Black pepper: Adds a mild heat and depth of flavor.
Hot sauce: Optional, but adds a kick of heat for those who like it spicy.
Technique Tip for This Recipe
When preparing dried red beans for this recipe, it's essential to rinse and sort them thoroughly. This step removes any debris and ensures even cooking. If you have extra time, consider soaking the beans overnight. This can help reduce cooking time and improve the texture of the beans, making them softer and more flavorful. Additionally, when sautéing the onion, bell pepper, and garlic in the Instant Pot, make sure to stir frequently to prevent them from sticking to the bottom. This will help develop a deeper flavor base for your red beans and rice.
Suggested Side Dishes
Alternative Ingredients
dried red beans - Substitute with dried black beans: Black beans have a similar texture and cooking time, making them a suitable alternative.
long-grain white rice - Substitute with brown rice: Brown rice offers a nuttier flavor and more fiber, though it may require a longer cooking time.
diced onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that complements the dish well.
diced bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a rich, earthy flavor.
minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.
vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor to the dish.
dried thyme - Substitute with dried oregano: Oregano provides a similar earthy and slightly minty flavor.
smoked paprika - Substitute with regular paprika: Regular paprika can be used, though it lacks the smoky depth; adding a drop of liquid smoke can help.
salt - Substitute with soy sauce: Soy sauce adds saltiness along with a rich umami flavor.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.
hot sauce - Substitute with crushed red pepper flakes: Crushed red pepper flakes provide heat and can be adjusted to taste.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the red beans and rice to cool to room temperature before storing. This helps prevent condensation and keeps the dish from becoming soggy.
Transfer the cooled red beans and rice into airtight containers. For individual servings, use smaller containers to make reheating easier and more convenient.
Label the containers with the date of preparation. This ensures you keep track of freshness and consume the dish within a safe time frame.
Store the containers in the refrigerator if you plan to eat the red beans and rice within 4-5 days. This keeps the dish fresh and ready for quick reheating.
For longer storage, place the airtight containers in the freezer. The red beans and rice can be frozen for up to 3 months without losing flavor or texture.
When ready to eat, thaw the frozen red beans and rice in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.
Reheat the red beans and rice in the microwave or on the stovetop. Add a splash of vegetable broth or water to prevent drying out during reheating.
Stir occasionally while reheating to ensure even warming and to restore the dish's creamy consistency.
For a fresh twist, consider adding a handful of chopped fresh herbs like parsley or cilantro before serving. This adds a burst of flavor and a touch of color.
If you find the red beans and rice has thickened too much after storage, simply stir in a bit more vegetable broth or water to reach your desired consistency.
How to Reheat Leftovers
For stovetop reheating, place the leftover red beans and rice in a saucepan. Add a splash of vegetable broth or water to prevent sticking. Heat over medium heat, stirring occasionally, until warmed through.
To reheat in the microwave, transfer the red beans and rice to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high in 1-minute intervals, stirring in between, until hot.
For oven reheating, preheat your oven to 350°F (175°C). Place the red beans and rice in an oven-safe dish and cover with aluminum foil. Bake for about 20 minutes or until heated through.
If you have an air fryer, you can reheat the red beans and rice by placing it in an air fryer-safe dish. Set the air fryer to 350°F (175°C) and heat for 5-7 minutes, stirring halfway through.
For a quick reheat using the Instant Pot, add the leftover red beans and rice back into the pot with a splash of vegetable broth. Use the sauté mode and stir frequently until the dish is hot.
Best Tools for This Recipe
Instant Pot: This is the main cooking device used to sauté the vegetables and cook the beans and rice under high pressure.
Measuring cups: These are used to measure out the dried red beans, rice, and vegetable broth accurately.
Knife: Essential for dicing the onion and bell pepper, and mincing the garlic.
Cutting board: Provides a safe and clean surface for chopping the vegetables.
Wooden spoon: Useful for stirring the ingredients together in the Instant Pot.
Garlic press: Optional, but can be used to easily mince the garlic cloves.
Ladle: Handy for serving the red beans and rice once it's cooked.
Measuring spoons: Used to measure out the thyme, smoked paprika, salt, black pepper, and hot sauce.
How to Save Time on This Recipe
Pre-chop vegetables: Dice the onion, bell pepper, and garlic in advance and store them in the fridge to save time during cooking.
Use canned beans: Substitute dried red beans with canned beans to skip the soaking and reduce cooking time.
Instant rice: Opt for instant rice instead of long-grain white rice to cut down on cooking time.
Batch cook: Make a larger batch of vegetable broth and freeze it in portions for future recipes.
Pre-measure spices: Measure out the thyme, smoked paprika, salt, and black pepper ahead of time and store them together.
Instant Pot Vegan Red Beans and Rice Recipe
Ingredients
Main Ingredients
- 1 cup dried red beans rinsed and sorted
- 1 cup long-grain white rice
- 1 medium onion diced
- 1 medium bell pepper diced
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon hot sauce optional
Instructions
- 1. Set the Instant Pot to sauté mode. Add a splash of vegetable broth and sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
- 2. Add the dried red beans, rice, remaining vegetable broth, thyme, smoked paprika, salt, black pepper, and hot sauce (if using). Stir to combine.
- 3. Secure the lid on the Instant Pot and set it to manual high pressure for 25 minutes.
- 4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- 5. Open the lid, stir the mixture, and adjust seasoning if needed. Serve hot.
Nutritional Value
Keywords
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