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This vegan instant pot white bean curry packs a protein punch! Finding a good amount plant-based protein can be a challenging task for those just starting on a vegan or plant-based diet. What many aren’t aware of is that a handful of beans can provide the same amount of protein as an 8 oz steak without the saturated fat! Isn’t that awesome?! This delicious and simple Vegan Instant Pot White Bean Curry recipe allows you to get a great amount of whole food protein without the saturated fat. Simply add all of the ingredients to your Instant Pot, let it work its magic and within a few hours, you’ll have a mouth-watering meal that the whole family will enjoy! It’s addictive…so make sure you make enough for seconds…maybe even thirds!
This Quick and Easy Vegan Instant Pot White Bean Curry is:
- Easy to make with only eleven simple ingredients
- Vegan (Dairy & Egg-Free)
- Gluten-Free & Soy-Free
- Nut-free
- Oil-Free
Instant Pot White Bean Curry
Ingredients
- 2 cups dry white beans
- 2 cups brown rice
- 1 sweet potato peeled & sliced
- 1/2 white onion peeled & diced
- 2 cloves garlic peeled & minced
- 1 tbsp salt
- 1 tsp fresh cracked black pepper
- 1 tbsp curry powder
- 1 tsp red pepper flakes
- 1 tsp coriander
- 10 cups water
Instructions
- Add all of the yummy ingredients to your Instant Pot.
- Make sure to seal the machine properly and be sure that it is set to vent on natural release.
- Put the machine on the stew setting to cook for one hour and thirty minutes.
- After the mixture has cooked, carefully open the machine.
- Gently stir the curry to mix the rice in well with the beans and potatoes.
- Serve piping hot and enjoy!
