Go Back
Print

Instant Pot Vegan Jambalaya

This is an easy Vegan Instant Pot Jambalaya recipe. It's packed with flavor, uses fresh veggies and is fast to make.

Ingredients

Sautee

  • 1/2 Yellow Onion Chopped
  • 1/2 Bell Pepper Chopped
  • 3 Cloves Garlic Minced

Add to Instant Pot

  • 2 1/4 Cups Short Grain Brown Rice **see notes to make with pearl barley**
  • 1 15 oz Can Pinto Beans
  • 6 Cups Water
  • 1 Tsp Liquid Smoke
  • 1 Tsp Paprika
  • 1 Tsp Thyme
  • 1 Tsp Oregano
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Cinnamon
  • 1 Tsp Braggs Liquid Aminos

Add after cooking and after pressure has released from Instant Pot

  • 2 Tomatoes Chopped
  • 3 Cups Baby Spinach
  • 1/4 Cup Nutritional Yeast

Optional Ingredients

  • Salt and Pepper to Taste
  • Hot Sauce to Taste

Instructions

  • Use saute feature on instant pot and saute onion, bell pepper and garlic until onion is translucent.
  • Add the remaining ingredients in the "Add to Instant Pot" section.
  • Turn off the sautee setting on your Instant Pot. Put lid on pot and make sure to close the steam valve. Set to high pressure and cook for 12 minutes.
  • Once pot beeps and is done cooking, quickly release the pressure. 
  • Add in the tomatoes, spinach, and nutritional yeast. Add salt and pepper to taste. Serve and top with hot sauce if desired.
  • Enjoy!

Notes

To make this recipe with pearly barley instead of brown rice, use 2 cups of pearl barley and 5 cups of water. Add this to the instant pot at the same time you would add in the brown rice.