PIP Spicy Black Beans and Brown Rice
1 tbsp olive oil
½ cup onions - diced
1 cup peppers - diced
1 tbsp garlic - minced
1 tbsp ground cumin
1 cup black beans soaked overnight - rinsed and drained
1 tsp chili powder
1 cup stock
1 cup salsa
Pot in Pot (PIP) Brown Rick
1 cup Brown Rice -rinsed until water runs clear
1 cup stock or water
1
Set Instant Pot to sauté. Allow pan to heat and add oil. Sauté onions and peppers for 4 minutes. Add garlic and cumin, cook 30 seconds. Deglaze with stock. Add rinsed drained beans and chili powder and stir all ingredients together. Pour salsa on top of beans without stirring.
2
Place a wire rack over the bean mixture.
3
Fold a 15" piece of aluminum foil to create a sling. Place the sling under a 7-cup Pyrex bowl on top of the wire rack. This will aid in lifting the bowl after cooking. Place brown rice and stock in the bowl and stir.
4
Set pressure release valve to the sealed position. Set timer to pressure cook for 20 minutes.
5
After cooking is complete, allow the steam to release naturally for 20 minutes and then carefully release the rest of the steam manually.
6
Using sling, take out brown rice, fluff, and mix with bean mixture. Serve black bean and rice mixture as a wrap or on a salad.
Ingredients
1 tbsp olive oil
½ cup onions - diced
1 cup peppers - diced
1 tbsp garlic - minced
1 tbsp ground cumin
1 cup black beans soaked overnight - rinsed and drained
1 tsp chili powder
1 cup stock
1 cup salsa
Pot in Pot (PIP) Brown Rick
1 cup Brown Rice -rinsed until water runs clear
1 cup stock or water
Directions
1
Set Instant Pot to sauté. Allow pan to heat and add oil. Sauté onions and peppers for 4 minutes. Add garlic and cumin, cook 30 seconds. Deglaze with stock. Add rinsed drained beans and chili powder and stir all ingredients together. Pour salsa on top of beans without stirring.
2
Place a wire rack over the bean mixture.
3
Fold a 15" piece of aluminum foil to create a sling. Place the sling under a 7-cup Pyrex bowl on top of the wire rack. This will aid in lifting the bowl after cooking. Place brown rice and stock in the bowl and stir.
4
Set pressure release valve to the sealed position. Set timer to pressure cook for 20 minutes.
5
After cooking is complete, allow the steam to release naturally for 20 minutes and then carefully release the rest of the steam manually.
6
Using sling, take out brown rice, fluff, and mix with bean mixture. Serve black bean and rice mixture as a wrap or on a salad.
