A spicy and flavorful dinner made easy thanks to the Instant Pot; naturally vegetarian, easily made vegan! Make this tonight to jazz up the week!
- 3 TBSP unsalted butter (olive oil for vegan)
- 1 small yellow onion, diced
- 6 garlic cloves, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 3 celery stalks, diced
- 1/2 tsp cayenne pepper
- 1 1/2 tsp kosher salt, more to taste
- 1/2 tsp dried oregano
- 2 bay leaves
- 1/2 TBSP hot sauce
- Dash of red pepper flakes
- 1/8 tsp white pepper
- 1 1/2 TBSP tomato paste
- 2 cups dried kidney beans
- 2 1/4 – 1/2 cups vegetable stock
- 1/4 cup fresh parsley, chopped
- 1 3/4 cups stock or water
- 1 cup basmati rice
- Parsley, lime, and/or green onion for garnish
- Turn your Instant Pot on the saute function; add butter and melt. Add onion, garlic peppers, celery, spices, and tomato paste. Cook for approximately 2 minutes, stirring to combine. Add beans, stir to combine, and add vegetable stock (add the full 2 1/2 cups for a little more liquidy result; the 2 1/4 cups stock will result in a thicker result). Turn the saute function off.
- Put the lid on the Instant Pot and make sure it is turned to sealed. Set to high pressure, for 39 minutes, and let naturally release once done (approximately 20 minutes). Once it’s done, stir in fresh parsley.
- While red beans are cooking, cook the rice by bringing the stock or water to a boil in a large saucepan over medium heat; add the rice, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff. Set aside until ready to serve with red beans. Garnish with parsley, lime, and green onion as desired. I like to use cilantro, too!
If using canned beans, reduce liquid to 1 3/4 cups and reduce high-pressure cook time to 6 minutes with a quick release of pressure.
- Category: Dinner
- Method: Instant Pot
- Cuisine: Creole
Keywords: vegetarian, instant pot, easy, dried beans, winter