Red Beans and Rice! (Vegan and Pressure Cooker)

By: Kecia’s Flavor Breakthrough! I love a good batch of red beans and rice, the smoky, spicy goodness of it all! I used to make it with smoked sausage and bacon but, I have stopped eating meat and finding one that is really satisfying has been hard, so I made my own! This recipe, is spicy, hearty, smoky and loaded with protein and flavor! You won’t miss the meat at all! This Red Beans and Rice recipe will completely satisfy you! Cooking this in my Mealthy MultiPot made the process much quicker than on the stove or crockpot, too!
Course Main Course
Cuisine American
Keyword Beans, Cajun, Hearty, Pressure Cooker, Rice, Spicy, TonyChachere's, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 55 minutes
Natural Release 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Kecia



  • 2 tbsp. olive oil
  • 2 ribs celery chopped
  • 1 yellow onion diced
  • 1 bell pepper chopped (I used a red one)
  • 4 cloves garlic minced
  • 2 jalapenos seeds and veins removed, chopped (optional… I like a lot of spice)
  • 4 cloves garlic minced (I like a lot of garlic you can use less or more)
  • 3 cups red beans soaked and drained
  • 2 tsps. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. ground chipotle
  • 2 tsp. liquid smoke
  • ½ tsp. cayenne pepper or to taste
  • 2 tsps. Tony Cachere’s Original Creole Seasoning
  • 2 tsps. onion powder
  • 1 tsp. garlic powder
  • Salt and Pepper to taste
  • 4 cups vegetable broth
  • 2 cups whole grain rice


  1. Using the sauté function on the electric pressure cooker (I have a MultiPot, which I love) heat the olive oil. Add the celery, onion, bell pepper and jalapenos. Cook until the onion is slightly translucent. Add the minced garlic and cook an additional minute. Turn the pressure cooker off and add the rest of the ingredients up to the rice. Stir. Put the lid on the pressure and set the valve to seal. Cook on high pressure for 35 minutes, when it is done cooking do a quick release of the pressure. Remove the lid and stir. Add the rice and stir again. Put the lid back on and set to seal. Cook an additional 20 minutes on high pressure. When complete let the pressure release naturally for 5 minutes, then release the rest of the pressure. Stir and taste. Adjust seasoning if needed. Serve hot. I served mine with a piece of corn bread (not vegan).

Recipe Notes

***This is not a sponsored post. All views on product are strictly my own. I like to share when I find things I really like!