Instant Pot Vegan Red Beans and Rice Recipe
Prep Time:
1 hour
Cook Time:
46 minutes
Servings:
6 Servings
Ingredients
  • 1 pound small red beans (dry)
  • 1 tablespoon olive oil
  • 14 ounces Beyond Meat Italian sausage (or another vegan sausage), sliced
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 ½ teaspoon Cajun seasoning
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • ¼ teaspoon pepper
  • 4 cups vegetable broth
  • 3 cups cooked rice
Directions
  1. Put the dry red beans in a large bowl and cover them with water. Let them sit for 1 hour before draining.
  2. Add the oil to the Instant Pot and select the sauté setting. Add the sliced sausage and cook for 8 minutes, stirring frequently. (If the sausage is slightly frozen, it's easier to slice)
  3. Remove the sausage and lay it on paper towels.
  4. Add the onion, celery, green pepper, and garlic to the Instant Pot and sauté for 3 minutes, stirring frequently.
  5. Now add the sausage back in, along with the soaked beans, spices, and broth. Select "cancel" to stop the sauté setting.
  6. Put the lid on the Instant Pot and set the top nozzle to "sealing." Now select "pressure cook" and set the time to 40 minutes. When the timer goes off, let the Instant Pot release pressure naturally, which should take about 30 minutes. After 30 minutes, switch the nozzle on the lid to "venting," and if there's any steam left, it will shoot out the top. When that's done, open the lid and remove the bay leaves. It's now ready to serve.
  7. Serve with rice and top with fresh parsley, if desired.