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As someone who's always on the hunt for quick, healthy meals, I stumbled upon this vegan Instant Pot gem that's become my go-to weeknight dinner. Packed with protein-rich quinoa and black beans, this colorful dish bursts with Southwestern flavors. What I love most? It's a one-pot wonder that comes together in minutes. No fuss, no muss—just toss everything in, set it, and forget it. Trust me, this recipe will revolutionize your plant-based cooking game and leave you wondering why you didn't try it sooner.
Ingredients for Delicious Vegan Instant Pot Recipes
- Quinoa: Nutritious whole grain high in protein, fiber, and antioxidants, providing a hearty base for the dish.
- Vegetable broth: Adds depth of flavor and richness to the recipe, enhancing the overall taste of the dish.
- Black beans: Protein-packed legumes that contribute a meaty texture and earthy flavor to the dish.
- Corn: Sweet and crunchy, corn adds a pop of color and a touch of natural sweetness to the recipe.
- Red bell pepper: Brings a vibrant color, sweet flavor, and a dose of vitamin C to the dish.
- Cumin: Earthy and aromatic spice that adds warmth and depth of flavor to the dish.
- Chili powder: Adds a kick of heat and smoky flavor, elevating the overall taste profile of the recipe.
- Fresh cilantro: Bright and citrusy herb that adds a fresh and zesty finish to the dish, enhancing its overall freshness.
Read more: Instant Pot & Dutch Oven Favorites Recipe
Essential Tools for Making Vegan Instant Pot Dishes
- Instant Pot: Speeds up cooking time by using high pressure to cook ingredients quickly and efficiently.
- Cutting board: Provides a stable surface for chopping and preparing ingredients like bell peppers and cilantro.
Vegan Instant Pot Recipe Favorites
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Read more: Vegan Pot Pie Casserole Recipe
Instructions:
- Rinse the quinoa under cold water.
- In the Instant Pot, combine quinoa, vegetable broth, black beans, corn, red bell pepper, cumin, chili powder, salt, and pepper.
- Close the lid and set the Instant Pot to high pressure for 1 minute.
- Once done, allow for a natural pressure release for 10 minutes, then do a quick release.
- Fluff the quinoa mixture with a fork and serve garnished with fresh cilantro.
Notes:
Nutrition value:
Keywords:
Tips for Making and Freezing Vegan Instant Pot Meals Ahead of Time
Make Ahead Instructions
- Prepare the vegan instant pot favorite recipe as directed.
- Allow the dish to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Portion the cooled dish into freezer-safe containers.
- Label the containers with the date and contents.
- Freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop.
To add a smoky flavor to this dish, you can use fire-roasted corn instead of regular corn kernels.
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