Vegan Instant Pot Mexican Rice & Beans

A vibrant and flavorful vegan dish featuring brown rice, black beans, and a medley of Mexican-inspired spices, cooked effortlessly in an Instant Pot.

Ingredients:

• 1 cup brown rice
• 1 cup black beans, soaked overnight or canned
• 1 cup corn kernels
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 can 14 oz diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

Add the olive oil, onion, bell pepper, and garlic to the Instant Pot and press the saut button

Saut until the meat is soft

Cook the black beans, corn, chili powder, cumin, paprika, salt, pepper, and vegetable broth until they are soft

Use a stir to mix

Put the lid on top and turn the valve all the way to the closed position

Cook on high pressure for 22 minutes

After that, let the pressure drop naturally for 10 minutes, and then quickly let go of any extra pressure

Take off the lid, use a fork to fluff up the rice, and serve hot

Serve with lime wedges and fresh cilantro on top