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Ready for a feast? I've whipped up my vegan instant pot recipe that's a crowd favorite. This gem is packed with flavors, cooking up quinoa, black beans, corn, and a kick of spices. Simple, nutritious, and delectable, it's a must-try. Let's get cooking!
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 Recipe Favorites
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
This Vegan Instant Pot Recipe is a quick and nutritious meal, perfect for a healthy dinner. It combines quinoa, black beans, corn, and red bell pepper with flavorful spices, all cooked to perfection in an Instant Pot.
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: Instant Pot & Dutch Oven Favorites 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:
This recipe is perfect for a quick and healthy meal. Feel free to add other vegetables or spices to suit your taste.
Nutrition value:
Calories: 320kcalCarbohydrates: 60gProtein: 12gFat: 3gSodium: 700mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 45mgCalcium: 80mgIron: 4mg
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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.
Frequently Asked Questions About Cooking Vegan in an Instant Pot
FAQ:
Can I use a different type of grain instead of quinoa?
Yes, you can substitute quinoa with rice or couscous for a different texture.
How can I make this recipe spicier?
To add more heat, increase the amount of chili powder or add some diced jalapeños.
Can I add other vegetables to this dish?
Absolutely! Feel free to customize by adding vegetables like zucchini, spinach, or tomatoes.
Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep as it stores well in the refrigerator for a few days.
Can I freeze this dish?
Yes, you can freeze this dish in airtight containers for up to 3 months. Just thaw and reheat when ready to eat.
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