Easy vegan Instant Pot black beans with rice on the side, this meal is absolutely delicious, filling, and pantry-friendly. Perfect for meal prep, freezes well, sticks-to-your-ribs, inexpensive, and packed with plant-based protein and necessary vitamins / minerals.
Vegan, Oil-free, Gluten-free, Nut-free, Sugar-free, Soy-free
- 2 cups dried black beans
- 4 cups vegetable broth
- 1 medium white or red onion, diced finely (can sub with onion powder)
- 1 - 15 oz can diced tomatoes
- 3 tbsp dried red bell pepper (or 1 half fresh red bell pepper, diced)
- 2 tsp each garlic powder, cumin, and paprika
- 1 tsp each coriander and salt
- 1/4 - 1/2 tsp red pepper flakes (to taste, omit if desired)
- Cook according to package directions (dependent on which rice you used)
- I used basmati rice (what I had) -- 2 cups rice, 4 cups water
- Rinse your black beans well and add them to your pressure cooker. Add the broth, onion, tomatoes, red bell pepper, and spices. Stir.
- Close the lid, set the pressure valve to "sealing," and cook on high pressure for 30 minutes.
- Once the pot has come to pressure, if you're cooking rice, start it about now.
- When the timer is up on the pressure cooker, let the pressure naturally release for 20 minutes. Then, do a quick release for the rest of the pressure.
- When your device has indicated it is safe (for Instant Pot brand it's when the pressure knob has sunk to the down position), remove the lid and give the beans a good stir.
- Adjust flavors if needed and serve.
- Refrigerate leftovers in an airtight container up to 5 days. Freeze leftovers in an airtight freezer-safe container up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Entree, Meal Prep
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Vegan, Oil-free, Gluten-free, Nut-free, Sugar-free, Soy-free, beans and rice