Instant Pot® Vegan Red Beans Inspired by NOLA

A hearty and flavorful dish brings the vibrant spices of New Orleans straight to your kitchen with minimal effort. Perfectly cooked in the Instant Pot, it's a comforting vegan meal that’s both satisfying and easy to make any day of the week.

Pro Kitchen Tips

Rinse the beans well before cooking to remove any impurities and reduce foaming.
Use the sauté function on your Instant Pot to develop deeper flavors by browning the vegetables and spices before adding the beans.
If you prefer a creamier texture, mash some of the beans after cooking and stir them back into the pot.

Ingredients 0/8

1 tablespoon olive oil 2 cups frozen bell pepper, celery, and onion blend (such as Pictsweet® Farms Seasoning Blend) 2 cloves garlic, minced 1 pound dried red beans 6 cups water 3 large bay leaves 1 teaspoon liquid smoke flavoring, or to taste salt and ground black pepper to taste

Why You'll Keep Making This

This dish brings the bold, comforting flavors of New Orleans to your table with minimal effort. It’s hearty, packed with protein, and perfect for a cozy meal any day of the week. Plus, it’s completely plant-based, making it a great choice for vegans and anyone looking to eat more vegetables.

Directions

Turn on your Instant Pot and setting it to the sauté mode. Pour in a bit of oil, then add the frozen vegetable mix and garlic. Cook, stirring occasionally, until everything softens up nicely, about 5 minutes. Next, toss in the beans along with the water and bay leaves. Switch off the sauté function, then close and lock the lid. Set the pressure cooker to high pressure and cook for 40 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. When the cooking time is up, let the pressure release naturally for at least 20 minutes before opening the lid. Finally, stir in some liquid smoke, salt, and pepper to taste. Give the beans a good mix and mash them a bit if you like before serving.

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Suggestions

Serve over steamed white rice or brown rice for a classic Southern experience. Garnish with chopped green onions or fresh parsley to add a pop of color and freshness. A side of crusty bread or cornbread pairs wonderfully for soaking up the delicious sauce.

Best Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop over time. You can also freeze portions for up to 3 months—just thaw and reheat gently on the stove or in the microwave.

Frequently Asked Questions

Do I need to soak the beans before cooking?

No, soaking is not necessary since the Instant Pot cooks dried beans thoroughly without pre-soaking.

Can I use fresh vegetables instead of frozen?

Yes, fresh bell pepper, celery, and onion can be used; just chop them and sauté as directed.

How spicy is this recipe?

This recipe is mild and doesn’t include spicy ingredients, but you can add hot sauce or cayenne pepper to taste.

Can I substitute liquid smoke with something else?

You can omit the liquid smoke or add smoked paprika for a similar smoky flavor.

What if I want a thicker texture for the beans?

Mash some of the cooked beans with a spoon or potato masher to thicken the texture before serving.

How long does natural pressure release take?

Natural release usually takes about 20 minutes, which helps beans finish cooking gently.

Can I double the recipe?

Yes, you can double the ingredients, but make sure not to fill the Instant Pot beyond the maximum fill line.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.