Do you find yourself looking for super easy meals to prep for lunches during the week (or dinner, too)? Something that’s clean, delicious and fulfills the weekday lunch dilemma, right?!
This Instant Pot black bean and brown rice bowl recipe fits the bill exactly, as it’s simple, inexpensive, versatile and plentiful – plus, you probably have most of these ingredients at home, or if not, add them to your next shopping trip and you’ll thank yourself later! Since you’re using your Instant Pot, it requires minimal prep, as your IP will do all the work for you, and lunch will be ready before you know it!
It was great to customize the recipe to suit my mood, as well as what I had on-hand and because it’s so versatile, I changed up how I ate it every day depending on what my body was craving. First, I loved it with all of the fixings – lettuce, salsa, sour cream, cilantro, cheese and chips. Then, it was perfect with some fried eggs!
Instant Pot Black Beans and Rice (Adapted from Espresso and Cream Blog)
Ingredients:
1 Tablespoon avocado oil
1 medium onion, chopped
1 green pepper, chopped
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
1 cup dried black beans, rinsed
3/4 cup organic brown rice
3 cups water (I added Trader Joe’s vegan chick-less seasoning salt or you could use broth)
Directions:
Set your Instant Pot to “saute” and add the oil to the pot. Add the onions and peppers and cook, stirring frequently, until the onions and peppers are slightly softened, about 3 – 5 minutes. Add in the spices and salt and cook 30 seconds more.
Add the black beans, rice, and water to the pot and stir to combine. Cover the pot with the Instant Pot lid. Set the Instant Pot to the manual setting with pressure valve closed. Cook 35 minutes. Allow pressure to release naturally for 20 minutes.
Add your favorite toppings – cheese, avocado, lettuce, sour cream, salsa, etc – and enjoy!
Living Cleaner, Easier & Safer 