The rice is instructed to be prepared separately on the stovetop while the beans are cooking in every Instant Pot® recipe I have previously encountered. This is what I came up with when I wanted to throw it all in and leave. When I want to stretch out my lunch, I cook up some plant-based sausage to go with it. However, this is a meal all on its own.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
Reviews
Super-easy since you don’t have to pre-soak the beans before pressure-cooking. Also works with pinto or black beans or a combo. I use Sriracha for the hot sauce, and it’s still good if you omit the celery and parsley. Using frozen chopped bell peppers makes it go together even more quickly.
This is awesome. I added jalapeños to mine for more spice. Thanks
We liked it! I was skeptical adding dry beans, I thought for sure that they would not cook all the way through. I was pleasantly surprised that they were cooked! I love recipes where I can just dump all of the ingredients in and the cooking vessel does the rest. I only gave 4 stars because I had to modify the recipe, we cannot eat garlic or onions and I cannot stand bell peppers. This recipe is a keeper, thanks Nicole!
Delicious! Didn’t have green bell pepper, so I used two jalapenos, and I soaked the beans overnight. I cooked for 20 minutes. Will definitely make again.