Name: Vegan Multi Cooker Recipes 4 Recipes With A Pressure Cooker
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: Pressure Cooker
Ingredients: 1 cup quinoa, rinsed; 1 can black beans, drained and rinsed; 1 cup vegetable broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; Salt and pepper, to taste; 1 can diced tomatoes, undrained; 1 cup corn kernels, fresh or frozen; 1 bell pepper, diced; 1 jalapeño, seeded and diced (optional); Fresh cilantro, for garnish; Lime wedges, for serving; 2 cups brown rice, rinsed; 1 can coconut milk; 1 ¾ cups water; 1 teaspoon turmeric; 1 teaspoon curry powder; 1 teaspoon ginger, grated; 1 head cauliflower, cut into florets; 1 can chickpeas, drained and rinsed; Salt and pepper, to taste; Fresh parsley, for garnish; Lemon wedges, for serving

Instructions

In your multi cooker pot, combine quinoa, black beans, vegetable broth, chili powder, cumin, garlic powder, salt, and pepper.
Stir in the diced tomatoes, corn, bell pepper, and jalapeño if using.
Close the lid, set the pressure valve to sealing, and cook on high pressure for 10 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before doing a quick release.
Give the mixture a good stir, and adjust the seasoning if needed.
Serve the quinoa and bean mixture hot, garnished with fresh cilantro and a squeeze of lime juice.
In the multi cooker pot, combine brown rice, coconut milk, water, turmeric, curry powder, ginger, salt, and pepper.
Add the cauliflower florets and chickpeas on top without stirring.
Close the lid, set the pressure valve to sealing, and cook on high pressure for 22 minutes.
Allow the pressure to release naturally for 10 minutes before carefully doing a quick release.
Gently fluff the rice with a fork, incorporating the chickpeas and cauliflower.
Serve the fragrant coconut turmeric rice with a sprinkle of parsley and a squeeze of lemon juice.

Ingredients

Instructions

Nutrition Facts