Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure.

Spicy Brown Rice & Bean Soup

Adding the vegetables to the hot soup after the beans are cooked in the broth preserves their crisp-tender texture and nutritional content.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour

TOTAL TIME: 1 hour 20 minutes + 5 minutes stand

RELEASE: Natural

SERVES: 4 to 6

• 1 tablespoon olive oil
• 1 cup diced onion
• 4 cloves garlic, minced
• 1 Anaheim or jalapeño pepper, seeded and minced (optional)
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 bay leaf
• ¾ cup brown rice
• ¾ cup unsoaked dried pinto beans, rinsed and drained
• ¾ cup unsoaked dried black beans, rinsed and drained
• 6 cups vegetable stock
• 1 to 2 cups chopped summer squash, broccoli, green beans, corn, or any greens
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons snipped fresh cilantro
• Salt and black pepper

PREP

Select sauté on the Instant Pot® and adjust to normal. When hot, add the oil. Add the onion and cook, stirring occasionally, for 2 minutes. Add the garlic, chile (if using), cumin, and paprika. Cook for 1 minute. Add the bay leaf, rice, beans, and stock. Press cancel.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 30 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Remove and discard the bay leaf. Add the summer squash or other vegetables. Cover the pot with the lid. Let stand for 5 minutes.

Add the lime juice and cilantro. Season to taste with salt and black pepper.