Easy Vegan Instant Pot Pinto Beans and Rice
Easy vegan Instant Pot pinto beans and rice uses dried pinto beans, simple ingredients, and no added oil for a healthy, satisfying Mexican-inspired meal.
Servings: 6
Calories: 450kcal
Ingredients
- 1 ½ cups dried pinto beans soaked, see notes
- 1 medium onion chopped, about 1 cup
- 1 medium red bell pepper chopped
- 1-2 medium jalapenos chopped, remove seeds and core for less spice
- 2 cups brown rice
- 1 teaspoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon salt
- 1-2 tablespoons chili powder
- 5 cups vegetable broth
- 1 can tomatoes diced or crushed, 15 ounces/400 grams
- 2 tablespoons lime juice
- ½ cup cilantro chopped, optional
Instructions
- Soak the beans in 6 cups (or more) of water overnight. If you need a quicker method, hop up to the section in the post about soaking beans. Drain and rinse after soaking.
- Stir the onions, peppers, jalapenos, soaked pinto beans, rice, spices, and vegetable broth in the Instant Pot. Pour the tomatoes over the top (don't stir them in).
- Secure the lid on the Instant Pot and close the steam handle to the sealing position. Set the Instant Pot on High Pressure for 23 minutes. Click the warming button off.
- Once the pressure-cooking process is done, leave the Instant Pot alone for 10 minutes of NPR (natural pressure release). After 10 minutes, carefully open the steam handle. Once the silver pressure valve retracts, remove the lid.
- Stir the ingredients. Mix in the lime juice and cilantro (if using). Taste the beans and rice. Add salt or adjust the other spices as desired.
Video
Notes
- Prep time does not include the time for soaking beans. Cooking time reflects an additional 10 minutes for the Instant Pot to start the pressure-cooking process. Times may vary.
- Soaking beans is recommended. If you use unsoaked beans, add 1 extra cup of vegetable broth and increase the cooking time to 27 minutes and 15 minutes NPR (natural pressure release). Check that the beans are tender, and if not, place the lid back on the Instant Pot and let it sit for another 15 minutes.
- Store cooked beans and rice in an airtight container in the refrigerator for 5 days. To freeze beans and rice, let the ingredients cool to room temperature. Place them in a freezer container or sealed freezer bag. Place the container in the refrigerator to thaw and then reheat. You can keep them frozen for up to 3 months.
- Reheat this dish by wrapping it in foil and steaming it on the stovetop or Instant Pot steamer basket. You can also reheat leftovers in the microwave. If you reheat on the stove, be sure to add vegetable broth or water to prevent the rice from sticking to the bottom of the pan.
Nutrition
Calories: 450kcal | Carbohydrates: 91g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1295mg | Potassium: 1170mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1714IU | Vitamin C: 41mg | Calcium: 125mg | Iron: 5mg