Vegan Instant Pot Black Beans and Rice (Easy One-Pot Meal!)
This vegan Instant Pot black beans and rice recipe is a healthy, budget-friendly one-pot meal you’ll want in your rotation. With minimal prep and enticing smoky flavor, this comforting, high-protein plant-based dinner is perfect for meal prep and busy weeknights.
Equipment
- measuring cups and spoons
- cutting board
- sharp knife
- Instant Pot (I used a 6-quart Instant Pot)
- large spoon
Ingredients
- 1 cup dried black beans soaked in water for at least 3 hours and drained
- 1 cup uncooked brown rice
- 3½ cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 2 chipotle peppers in adobo sauce minced (use 3 for spicier)
- 1 tablespoon adobo sauce (from the can of chipotle peppers; use 1 additional tablespoon for spicier)
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice (juice of about ½ a lime)
Instructions
- Prepare: Place the stainless-steel liner pot in the Instant Pot. Add all the ingredients except the lime juice. No need to stir.
- Pressure cook: Lock the lid into the place. Select Pressure Cook on High for 40 minutes and press Start.
- Finish: At the end of the 40-minute cook cycle, let the Instant Pot release pressure naturally for at least 10 minutes. Then, adjust the valve from Sealing to Venting to release any remaining pressure (using a long-handled spoon for this will keep your hand splatter-free). When the float valve drops, remove the lid. Stir and add the lime juice to taste. You can also add hot sauce to taste if you prefer it spicier.
- Serve: Enjoy vegan black beans and rice plain, or garnished with avocado chunks and/or fresh cilantro leaves. This dish also makes a great filling for vegan tacos, burritos, or burrito bowls.
Notes
- Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months.