All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw it all in and go and this is what I came up with. This is a meal on its own but when I want to stretch it out, I fry up some plant-based sausage to go with it.
- 4 cups vegetable broth
- 2 cups water
- 1 ½ cups dried red beans, rinsed
- 1 ¼ cups brown rice, rinsed well
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 3 stalks celery, sliced
- 1 tablespoon Creole seasoning
- 4 cloves garlic, minced
- 2 teaspoons hot sauce (such as Louisiana®)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- ¼ cup chopped fresh parsley
- Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
- Divide among serving dishes and garnish with parsley.