Instant Pot vegan Beans and Rice high carb low fat Dr. McDougall style


For more great Instant Pot recipes, please visit InstantPotEasy.com

4 cups dry black beans, fill pot with water 2 inch above beans 2 cups rice one 15 oz can of Tomato sauce 2 cup of water, 4 cups if no tomato sauce is used one …

28 replies
  1. valnaples
    valnaples says:

    OMG…I LOVE this gizmo….am 62 and grew up with pressure cookers…the one I got for a wedding gift in 1978 literally fell apart 3 years ago…THIS is like the Starship Enterprise of pressure cookers, let me tell you! AND I live in SW Florida…so my a/c runs from May til October and this thing DOES NOT heat up the kitchen! GET you an Instant Pot….they are fabulous!

    Reply
  2. Jill Blau
    Jill Blau says:

    We absolutely LOOOOOVE our Instant Pot.>>>ur2.pl/1046 We got it on Prime day and have used it every day since. Like most people, we fell into a rut of making the same meals over and over. The Instant Pot has opened up a whole new world for us. We are still discovering new recipes and having a lot of fun. If you are considering one of these, don't hesitate. I HIGHLY recommend it.

    Reply
  3. Stephanie Levendoski
    Stephanie Levendoski says:

    So I followed your recipe as printed above and put all into my 6qt. I-pot. After a few minutes my I-pot was beeping at me with the "burn" message. I vented the pressure and took off the lid to find there was no liquid left and the volume of ingredients was overfilled. I removed half the beans and rice, added 3 more cups of water and started over. I will have to cook the second batch once the first half is done. Hopefully it will turn out ok.

    Reply
  4. A. W.
    A. W. says:

    I am sill quite new to instant pot. It looked like you had your pot more than the half full that they recommend for dry beans. Also you didn't add oil to prevent foaming either. No problem then?

    Reply
  5. Char Covelesky
    Char Covelesky says:

    This gave me a kinda weird idea after reading about the awesome anthocyanins in purple foods. I just got my Instant pot yesterday and have to use it, so not at all sure if, or just how, I can cook these all together without creating mush with crunchy bits or something , but… since black beans are actually deep purple, I have black rice that is also deep purple and a head of purple cabbage…(if only I had some purple onions, sweet potatoes or purple carrots!) sounds like a potential purple McDougall kinda thing might be happening! lol Wish me luck and thanks for sharing, you gave me courage to wing it, I am not a big recipe person anyway, but needed direction for the new appliance!

    Reply
  6. T&L's Nana
    T&L's Nana says:

    I had a pressure cooker when my kids were little and it got so hot on my electric stove that the pot changed shape. It scared me enough that I never used one again . . . Until I got the Instant Pot this spring. I'm hooked and so glad I found these vegan recipes. Thank you for sharing.

    Reply
  7. hanover fist
    hanover fist says:

    i FOLLOWED Youre recipe EXACTALLY….THE BEANS WERE HARD AS A ROCK! the IPOT is NOT A MAGIC POT…it is a Presure Cooker…so How anyone, including myself ,has become enamoured with the MISINFORMATION that the IPOT Cooks DRY BEANS IN RECORD TIME…..is JUST BEYOND ME….MISINFORMATION YOU HAVE TO SOAK BEANS……

    Reply
  8. erosamuk
    erosamuk says:

    most recipes call for soaking beans 8 hours, or overnight, and discarding the soaking liquid to prevent flatulance. but the method used here doesn't pre-soak beans. so is flatulence not a problem?

    Reply
  9. Sara Etyemez
    Sara Etyemez says:

    I made this last night and it's very tasty. For my own taste, I'd do a lot more spicy heat and maybe replace the tomato sauce with salsa but they are a **great** foundation for a variety of dishes or on their own. I just got my IP two days ago, so I am still learning the ins and outs. It's the 7-in-1 6-quart IP. I wound up putting in 3.5 cups of water to the 2 cups of rice because I was just past the MAX line. I cooked as directed and, when done, the dish looked perfect. However, I left the inner pot inside while I let them cool and it seems it kept cooking and things went mushy. Suggestions for preventing that? Fewer beans? Less rice? Pull the inner pot out for cooling? Thanks!

    Reply
  10. makemoneyrelax
    makemoneyrelax says:

    thank you, vegan here…..why it took 1,5 hours to do it? I saw on display 35 minutes? I have regular pressure cooker, but my emmit so much air, so everything gets moist in kitchen, so instant pot does not emmit any air?

    Reply
  11. John Texas
    John Texas says:

    The I-Pot is still the best. My first electric PC was about 20 years ago, a Farberware that was expensive. The crappy nonstick started coming off within months. I went back to stovetop PC cooking until I learned about the I-Pot about a year ago, and its heavy s.s. pot. I have actually taken the pot out of the fridge (where I've stored with the optional silicone lid), just put the pot on the range on the lowest setting, and reheated food that way. Just absolutely love it. I also have the slow cooker glass lid and though not necessary, it makes it nice because you can look at slow cooking. Great video!

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *