• 2 3/4 cups vegetable broth, plus 3-5 cups if making adding to beans to make soup
  • 1 bunch cilantro or parsley
  • 1 cup sliced baby portobello, crimini, or shitake mushrooms
  • 1 medium onion, chopped
  • 1 1/4 cups carrots, chopped
  • 3-4 cloves garlic, minced; I used 5-6 cloves of roasted garlic
  • A few pinches saffron (optional)
  • 1/2 teaspoon each oregano, thyme, smoked paprika and cumin
  • 2 bay leaves (optional)
  • Pinch of cayenne
  • Pinch of crushed red pepper
  • 1/2 teaspoon salt, or salt substitute, (optional)
  • 2 cups brown rice
  • 1/2 cup pinto beans, soaked and drained
  • 1 small red bell pepper, diced
  • 1/2 cup frozen peas, defrosted
  • 1/2 cup frozen corn, fire roasted if possible
  • Salt (optional) and fresh ground pepper to taste at the end
  • Garnish with sliced green onion, or cilantro leaves, and fresh lime if desired

A classic and flavorful rice and bean dish—minus the traditional chicken—is quick and easy when cooked in the Instant Pot. After serving it as a classic Latin rice and bean dish, I added broth creating an abundant and delicious soup which I then froze for several future meals.

This dish is an adaptation from Jill Nussinow’s wonderful cookbook Vegan Under Pressure, and is, as always, a winner.

Serves 4-8, depending on if it is served as beans & rice, or a soup. I doubled it in a 8 qt Instant Pot.


Blend the cilantro and vegetable broth until smooth and set aside

Use the saute setting on a 6 or 8 quart Instant Pot and when hot add the onion and stir. Add a few tablespoons of water to prevent sticking and stir 2-3 minutes. Add the mushrooms and stir, adding a few tablespoons of water if sticking. Cook 2-3 minutes. Add the carrots, garlic, and seasonings and stir for 1-2 minute. Stir in the cilantro/broth mixture, brown rice, and drained beans.

Lock the lid on the pressure cooker. Cook on high pressure for 20 minutes and let the pressure come down naturally (usually 20-25 minutes). If in a hurry, add a couple more minutes and release pressure after 10 minutes. Open the lid away from you.

Add the bell pepper, peas, and corn. Lock the lid on the cooker and let sit for 5 minutes.  Stir all together, but don’t over-mix. Add salt (if using) and pepper to taste.

Serve the rice and beans in a bowl with green onion and/or cilantro garnish, and possibly, warm corn tortillas. Delicious with your favorite salsa and vegan sour cream.

I purposely doubled the recipe to freeze the rice and beans for later, as a soup. I added broth to the desired consistency, adjusted seasonings, and froze the soup for several additional meals.