Instructions: 1) Set the Instant Pot to Sauté, and heat up the oil. . Sauté the diced onion and garlic for 2-3 minutes until they become translucent and aromatic. 2) Add the diced green and red bell peppers to the pot and sauté for another 2-3 minutes until they start to soften.Stir in the spices. Cook for another minute. 3) Add the pinto beans and brown rice to the Instant Pot. Stir well to coat the beans and rice with the spice mixture.Pour in the vegetable broth and soy sauce. Give everything a good stir to combine. Carefully pour in the crushed tomatoes so they don’t sink to the bottom. 4) Close the Instant Pot lid and set the valve to the sealing position. Cancel the sauté mode and select the “Pressure Cook” or “Manual” mode. Cook on high pressure for 12 minutes.Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes. Then, carefully perform a quick pressure release by turning the valve to the venting position.When the pressure has fully released, carefully open the Instant Pot lid. 5) Squeeze the juice of one lime and add the chopped cilantro the cooked rice and beans. Give everything a final stir.Serve it hot, garnish it with additional lime wedges, chopped cilantro!
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You can find it on my instagram too:
https://www.instagram.com/p/CvSV2kdtMdw/
Ingredients:
250g (1 cup) pinto beans, soaked overnight!
300g (1 1/2 cups) brown rice, rinsed
1 medium yellow onion, diced
4 cloves of garlic, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can (400g) crushed tomatoes
1.25 liters (5 cups) vegetable broth
2 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp cayenne pepper
0.5 tsp chili flakes
2 tbsp soy sauce
Juice of 1 lime
Olive oil
1.25 liters (5 cups) vegetable broth
Handful of cilantro and some for garnishing
Instructions:
1) Set the Instant Pot to Sauté, and heat up the oil. . Sauté the diced onion and garlic for 2-3 minutes until they become translucent and aromatic.
2) Add the diced green and red bell peppers to the pot and sauté for another 2-3 minutes until they start to soften.Stir in the spices. Cook for another minute.
3) Add the pinto beans and brown rice to the Instant Pot. Stir well to coat the beans and rice with the spice mixture.Pour in the vegetable broth and soy sauce. Give everything a good stir to combine. Carefully pour in the crushed tomatoes so they don’t sink to the bottom.
4) Close the Instant Pot lid and set the valve to the sealing position. Cancel the sauté mode and select the “Pressure Cook” or “Manual” mode. Cook on high pressure for 12 minutes.Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes. Then, carefully perform a quick pressure release by turning the valve to the venting position.When the pressure has fully released, carefully open the Instant Pot lid.
5) Squeeze the juice of one lime and add the chopped cilantro the cooked rice and beans. Give everything a final stir.Serve it hot, garnish it with additional lime wedges, chopped cilantro!