Vegan Pressure Cooker Red Beans and Rice Recipe (2024)

Under self-imposed quarantine, 70 years old. Powdered onions and garlic are not the most delicious option but their shelf life, small storage requirements, and availability make them the best option in a crisis. The old Girl Scout in me keeps dry goods and spices in the pantry to ‘Be Prepared’ for any contingency: hurricanes, blizzard, COVID.

Oddly, salt isn’t mentioned in the ingredient list, but step 1 includes adding 3/4 tsp of it. Since both soy sauce and miso typically contain a huge amount of sodium, it might be a good idea to hold off on adding salt until the very end, and then only adding it if it really seems necessary.

These cooked up great in 50 minutes BUT I pre-soaked the beans. In my experience, 1 hour in the instant pot is not enough time for dried beans to get creamy

Louisiana native here. Instead of miso and soy (which honestly feel pretty sacrilegious) just add some liquid smoke. My dad went vegan for a few years and that's what we used to give our beans the smokiness they need.

With a few adjustments, this came out great! * reduced water to 4c, as my InstantPot guide says to use 2-3 cups per cup of dried beans* 1/2 tsp of salt because my Miso is salty—next time, I’ll reduce that further to just 1/4 tsp* Omitted onion & garlic powder—fresh is plenty. * Finish Step 3 with 1tsp gumbo file powder to thicken * Sauté & adjust flavorsThe gumbo file was a last minute inspiration! The smoked paprika was too overpowering, so I’ll just use 1 tsp. next time.

Used an InstantPot (50 minutes high pressure / 10 minutes before release) and made 1 day before to let flavor set in. WOW - maybe the best red beans and rice I've ever had, definitely the best I've ever made. Changes (serves 4): 4 cups water / 1 cup dried beans, 2 celery stalks, 1.5 tsp Pimenton de la Vera Dulce (rather than regular sweet paprika), 1 tsp smoked paprika, 1 tsp cayenne (no sage), 2 bay leaves, 2 tsp soy sauce, and ended with 2 tsp file powder. Kept everything else the same. Delish

Next time, add one tsp Lawrys instead of sweet paprika and up the insta pot time to one hour and 15 minutes for the dried beans. This recipe was devoured!!!

The beans will need 80 minutes to get "creamy" in the instant pot. The 60 minute time is too short for dried beans.

Great recipe, and vegetarian without sacrificing deep flavor for the meat-cravers. Added some Better Than Boullion (roasted vegetable) at half the normal strength, mixed in the water. Cut liquid to about 5 cups, based on other people’s reviews. Threw in some Tony Cachere’s and Penzey’s cajun seasoning for good measure. Cooked for 1 hr, released pressure, adjusted seasoning w soy sauce and liquid smoke, and gave it a final 15 minutes of pressure cooking. Delicious , creamy, perfect texture.

pre-soaked beans take ~50 mins in instapotomit salt since soy sauce & miso have plenty of sodiumuse ~4c liquid, broth instead of water for more flavor

LOVED this recipe. Will definitely make again! Quick note: I did soak my beans overnight and leave them at a rolling boil for 15 minutes before putting them in the IP. We also used the water they boiled in as the bean “broth” - so thick and creamy!

Based on previous notes about underdone beans, I set my instant pot on high pressure for 75 min. Beans came out wonderfully soft!

I added 3/4 tsp Liquid Smoke at the end. Next time I’ll add a little more.

reduced water to 4c, as my InstantPot guide says to use 2-3 cups per cup of dried beans* 1/2 tsp of salt because my Miso is salty—next time, I’ll reduce that further to just 1/4 tsp* Omitted onion & garlic powder—fresh is plenty.* Finish Step 3 with 1tsp gumbo file powder to thicken* Sauté & adjust flavors

I used fake chicken bouillon instead of miso and blended some at the end.

Super delicious! I used Ranch Gordo Rojo beans, which took 45 minutes in the Instant Pot (uncooked). I also added 2 tsp of liquid smoke based on other comments. Served with brown basmati rice from Trader Joe’s. I’ll be making it again soon!

I don't understand this instruction in step 2: "Cook on high pressure until the beans are creamy, 50 minutes to 1 hour."How are you supposed to know when the beans become creamy while they're cooking at high pressure? Am I missing something here?I've seen similar instructions in other pressure cooker recipes but never understood how you could possibly know.

This was a little bland for me. I would kick it up a notch on flavor (not necessarily spice)

Tasted kind of flat…the suggested liquid smoke by another reviewer made all the difference.

This was excellent. Based on other comments I reduced the water to 4c and increased the pressure cook time to 80 minutes, then let it naturally release for 10. I had pretty large kidney beans.

Since I used small red beans, I pressure cooked for 40 minutes, but otherwise I made this with few modifications other than adjusting the amounts for a smaller batch. I didn't have miso, but just a splash of liquid smoke at the end as suggested in another comment did the trick. In the absence of the miso, I used a tbsp of tomato paste instead, which probably gave it a heartier flavor profile. Really delicious, though!

Soaked the red beans in room temp for a few hours before proceeding. This is delicious!! Hearty but not heavy and wonderfully smoky. Had to use much more salt at the end for seasoning so i wouldn’t worry about too much salt. I didn’t add extra cayenne for the rest of the fam and it wasn’t spicy. I’m sure purists would object but I like it w sliced pickled jalapeño (both pepper and a bit of juice) for extra heat and zing. This also makes a LOT so next time I’d freeze some. Five stars

4 1/2-5 cups water, 80-90 minutes

Can the beans be frozen after cooking for future use?

Used a can of bean because thats why i had. Simple and deep in flavor. Easy to forget that this is vegan because it tastes almost meaty. Lovely and would make again

1cup beans to 3 cup water was 1/2 serving. Cook at least 50 min

These were absolutely delicious. I made exactly as written, except, after reading some of the reviews I soaked the beans for about 5 hours prior to cooking. They were perfect. I'll be making on repeat.

With Rancho Gordo Domingo Rojo beans: 30-35 min in pressure cooker worker well.Add 2 tablespoons of balsamic or apple cider vinegar at the end—will add bright acidic and sweet notes.Delicious recipe—keeper.

I am absolutely obsessed with this recipe!! I use canned beans and halve the water so I can cook it without a pressure cooker. It always comes out delish

I made this and added some canneli beans for volume and protein. The flavors were so on point just like my Nana from Louisiana used to make but without meat!