Instant Pot Vegan Bean Étouffée.
 
Ingredients
  • Sautéing ingredients:
  • 1 tbl olive oil
  • 1 medium yellow onion, diced
  • 1 bell pepper, washed/chopped
  • 4-6 cloves of garlic, minced
  • 1 small jalapeño diced
  • IP ingredients:
  • 1 cup of vegetable broth
  • 1 cup of kidney beans (soaked overnight or at least for 8 hours) then drained
  • 1 -14.5 oz can of fire roasted tomatoes, chopped
  • 1 tsp liquid smoke
  • 3 bay leaves
  • 1 tbl smoked paprika
  • 2 tsp dried marjoram
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • Salt and pepper
  • Serving:
  • White or brown rice
  • Quinoa
  • Cilantro leaves (garnish)
Instructions
  1. Begin by turning your IP sauté on. Once hot, add your olive oil. Once heated, add your onions and peppers. Cook for 4-6 minutes, stirring often. Then add your garlic and jalapeño. Cook for an additional 30 seconds.
  2. Turn the machine off. Add the following ingredients: broth, beans, tomatoes, liquid smoke and seasonings. Stir well to combine. Place the lid on and lock. Turn the venting knob to sealed. Press the manual button and set the time for 16 minutes. The machine will turn on automatically. Allow the machine to naturally release once done cooking. This takes around 11 minutes.
  3. Once done, open the lid carefully. Taste test and add salt and pepper as needed. Place a bed of rice or quinoa on the bottom of each plate and top with your beans. Garnish with cilantro. Serve.
Recipe by Knead to Cook at http://kneadtocook.com/instant-pot-vegan-bean-etouffee/