Instant Pot Vegetarian Three Bean Cook-up Rice
A wonderful one pot dish that comes together easily in the instant pot!
Servings 4 -6 servings
Ingredients
- 1/4 can canned kidney beans or 1/4 cup dried kidney beans for instant pot
- 1/2 can canned black eyed peas or 1/2 cup dried black eyed for instant pot
- 1/4 can of chick peas (channa) or 1/4 cup of dried chick peas for instant pot
- 2 cups of water
- 2 cups Jasmine Rice washed and drained
- 1 cup of canned coconut milk diluted with 1 cup water
- 1 small yellow onion diced
- 4 cloves garlic finely chopped or 1/2 tablespoon of garlic powder
- 1/2 can of petite diced tomatoes or 2 large tomatoes finely chopped
- 1/2 tbsp dried thyme Guyanese thyme preferably
- 1/2 tbsp dried basil
- 2 bay leaves
- 1/4 cup of coconut aminos
- Pinch of Cayenne Pepper
- 2 tablespoon of oil
Special Equipment
Instructions
Stove Top
- Add oil to a large (heavy bottom) stock pot, on medium heat and bring up to temperature
- Then add onion and garlic and sauté until onions are soft and slightly brown
- Next add the tomatoes, thyme, basil and ½ the granulated garlic and cook down until all the water from the tomatoes evaporates. Then add the black eyed peas, kidney beans and chick peas
- Add the remaining granulated garlic, sugar, salt, black pepper and cayenne pepper, followed by the rice and mix together
- Next add the diluted coconut milk, the the cassareep, mix together well, then increase the heat to high and bring to a roaring/rolling boil
- Boil uncovered for 5 minutes, then reduce heat to lowest possible heat, cover and continue to steam until the rice is fully cooked. This should take about 30 minutes
- Then fluff the rice with a fork, mixing together well before serving
Instant Pot
- Set instant pot to sauté and when it is hot add the oil and bring up to temperature
- Then add the onion, garlic and tomatoes and sauté for about 1 minute
- Then add the kidney beans and the chickpeas, salt and 2 cups of water
- Next take the instant pot out of sauté mode by hitting the cancel button, seal the instant pot up and pressure cook on high for 30 minutes
- Once the pressure cooking cycle completes vent the instant pot for a rapid release of pressure
- Next add all of the remaining ingredients: black eyed peas, rice, coconut milk, basil, thyme, bay leaves, coconut aminos, cayenne pepper.
- Seal up the instant pot and pressure cook on high for another 30 minutes
- Once the pressure cooking cycle completes vent the instant pot for a rapid release of pressure
- Then fluff the rice with a fork and mix together well so that all of the ingredients are evenly distributed and serve hot
Notes
FPreparing the dried peas:
I wash and soak my peas in boiling hot water for at least 2 hours (or overnight if time allows) before cooking. You can make this dish without soaking your peas if you like, but be sure to wash your peas first.
Adding Additional Vegetables:
If you want to add additional vegetables to this dish, add them in when you add the black eyed peas and other ingredients
I wash and soak my peas in boiling hot water for at least 2 hours (or overnight if time allows) before cooking. You can make this dish without soaking your peas if you like, but be sure to wash your peas first.
Adding Additional Vegetables:
If you want to add additional vegetables to this dish, add them in when you add the black eyed peas and other ingredients