My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Holly Yzquierdo

Vegan Pad Thai in Less Than 30 Minutes

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Put dinner on the table that is packed with a rainbow of vegetables in under 30 minutes. This Vegan Pad Thai recipe tastes even better the next day too!

Vegan Pad Thai

Homemade Pad Thai can be intimidating with its complex flavors and long list of ingredients, but I have some time-saving tips to cook this dish in a jiffy.

For starters, you don’t have to use all fresh vegetables. Frozen is totally fine here if you want to skip washing and chopping.

Wok or Pan?

Grab a pan with a lid! A wok provides a large surface area for food to cook at various temperatures. That’s great for developing flavors over time, but I have homework to supervise and bedtime routines to enforce.

When you make Pad Thai in a pan, you can cover it with a lid to expedite the cooking process. It will bring your veggies to tender-crisp in no time!

Vegan Pad Thai Sauce

Traditional Pad Thai sauce includes a handful of various sauces and spices. In my speedy, vegan version, I simply combine Peanut Butter and Tamari (or Braggs Liquid Aminos) for the sauce.

If you don’t do Peanut Butter, feel free to substitute with Sunflower Seed Butter.

It takes a few minutes to combine the two, but it can be done while the noodles and veggies are cooking.

Sometimes I add more Tamari at the end for taste and hot sauce for an added kick. You won’t miss any Pad Thai flavors with this method!

Is Pad Thai Gluten Free?

Yes, my version of a Vegan Pad Thai is gluten free. The Brown Rice Noodles and Tamari are free of gluten, but make sure you choose any substitutions carefully to meet your dietary needs.

I also have tips for making this soy-free or adding vegan protein. Check out the dietary notes following the recipe for ways to make a Pad Thai that is uniquely yours.

Vegan Pad Thai Recipe

Ingredients

  • 1 box Brown Rice Pad Thai Noodles
  • 1 White Onion (1 cup diced)
  • 2 cloves Garlic (or 1 tbsp minced)
  • 1/4 cup Water (as needed for water sauté)
  • 2 Carrot (sliced)
  • 1 Red Bell Pepper (diced)
  • 1 Yellow Bell Pepper (diced)
  • 1 cup Broccoli (chopped into florets)
  • 1 cup Shredded Red Cabbage
  • 1/2 cup Frozen Shelled Edamame
  • 1 Lime (sliced into wedges)
  • 1/4 cup Peanut Butter
  • 1/4 cup Tamari (or Braggs Liquid Aminos)
  • 1 tsp Hot Sauce (optional)

Step 1 – Cook Noodles

Cook the Brown Rice Pad Thai Noodles according to package directions.

Step 2 – Sauté Onions and Garlic

Add diced onions and garlic to a hot skillet. Cook for a few minutes until onions start to turn translucent. Add small amounts of water as needed to water sauté. Cover with a lid.

Step 3 – Cook Carrots and Peppers

Pour carrots and bell peppers into the skillet with the onions and garlic. Stir occasionally and add water if they start to stick. Cook for 4-5 minutes. Cover with a lid.

Step 4 – Add More Veggies

Add the rest of the veggies and stir. If needed, pour in a little more water. Cover with a lid. Cook for 3-4 minutes until all veggies are the desired texture.

Step 5 – Mix Sauce Together

In a small bowl, mix together tamari and peanut butter until well mixed. It takes a few minutes of stirring. Set aside.

Step 6 – Drain Noodles

Once the noodles are done, drain the water and return them to the original pan. Pour the sauce in and stir it into the noodles. Sometimes I’ll add extra tamari too.

Step 7 – Add Noodles to Veggies

Pour saucy noodles into the tender-crisp veggies and mix well. Add hot sauce if desired.

Dietary Notes

Gluten-Free: Tamari and Brown Rice Noodles are already gluten-free, but make sure any substitutes you use are also gluten-free if needed.

Soy-Free: Substitute coconut aminos for the soy sauce to make this dish soy-free.

Peanut-Free: Substitute sunflower seed butter for the peanut butter to make this dish peanut free.

Veggies: Fresh or frozen veggies can be used. I always keep a bag of stir fry vegies in the freezer, so I can make this quickly.

Protein: If you’d like more protein, add a can of chickpeas (drained and rinsed) when you add the noodles. You can also add baked or sautéed tofu.

More Plant-Based Dinner Ideas

Yield: 4-6 Servings

Vegan Pad Thai

Vegan Pad Thai

This vegan version of Pad Thai cooks up in less than 30 minutes, making it perfect for weeknight dinners. It tastes even better the next day too.

Cook Time 25 minutes
Total Time 25 minutes

Ingredients

  • 1 Box Brown Rice Pad Thai Noodles
  • 1 White Onion (1 cup diced)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1/4 cup Water (as needed for water sauté)
  • 2 Carrot (sliced)
  • 1 Red Bell Pepper (diced)
  • 1 Yellow Bell Pepper (diced)
  • 1 cup Broccoli (chopped into florets)
  • 1 cup Shredded Red Cabbage
  • 1/2 cup Frozen Shelled Edamame
  • 1 Lime (sliced into wedges)
  • 1/4 cup Peanut Butter
  • 1/4 cup Tamari (or Braggs Liquid Aminos)
  • 1 tsp Hot Sauce (optional)

Instructions

  1. Cook Brown Rice Pad Thai noodles according to package directions.
  2. Add diced onions and garlic to a hot skillet. Cook for a few minutes until onions start to turn translucent. Add small amounts of water as needed to water sauté. Cover with a lid.
  3. Pour carrots and bell peppers into the skillet with the onions and garlic, stir occasionally and add water if they start to stick. Cook for 4-5 minutes. Cover with a lid.
  4. Add the rest of the veggies and stir. If needed, pour in a little more water. Cover with a lid. Cook for 3-4 minutes until all the veggies are the desired texture.
  5. In a small bowl, mix together tamari and peanut butter until well mixed. It takes a few minutes of stirring. Set aside.
  6. Once noodles are done, drain the water and return to original pan. Pour the sauce in and stir it into the noodles. Sometimes I'll add extra tamari too.
  7. Pour saucy noodles into the tender-crisp veggies and mix well. Add hot sauce if desired.

Notes

  • Gluten-Free: Tamari and Brown Rice Noodles are already gluten-free, but make sure any substitutes are also gluten-free if needed.
  • Soy-Free: Substitute coconut aminos for the soy sauce to make this dish soy-free.
  • Peanut-Free: Substitute sunflower seed butter for the peanut butter to make this dish peanut-free.
  • Veggies: Fresh or frozen veggies can be used. I always keep a bag of stir fry veggies in the freezer so I can make this quickly.
  • More Protein: Add a can of chickpeas (drained and rinsed) when you add the noodles. You can also add baked or sautéed tofu.

Recommended Products

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© Holly Yzquierdo
Category: Recipes

Black Bean Corn Salad with Avocado

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No cook, fresh, healthy, delicious and easy – This black bean corn salad with avocado checks all the boxes!

I make this salad that also doubles as a dip while I’m doing meal prep for the week. There is no cooking involved when using canned beans and corn.

It is meant to be served cold, but Jim always heats his up. I keep it in the refrigerator to grab for a quick lunch or snack.

Spoon the bean mixture over greens for a fresh salad. It’s much faster than starting a salad from scratch. It also works well over baked potatoes, or scooped up with tortilla chips.

There are many variations of black bean and corn salad, from the ingredients to the name. Sometimes it referred to as black bean and corn salsa or black bean and corn dip.

Want it spicy? Add a jalapeno. Don’t have fresh tomatoes? Grab a can. Don’t like avocado? Leave it out.

Since there is no cooking involved, feel free to experiment with the flavors to make it exactly as you’d like.

Black Bean Salad Recipe

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 head Romain Hearts (or other mixed greens)

Step 1 – Combine Beans and Veggies

In a large mixing bowl, combine the drained and rinsed black beans and corns with the diced tomatoes, pepper, onion, garlic and avocado.

Step 2 – Add Spices

Add the lime juice, chili powder, cumin, and salt. Stir.

Step 3 – Chill and Serve

Store in an air tight container and serve chilled over a bed of greens. You can also serve it over a baked potato or with tortilla chips.

Variations

If you don’t like it spice, omit the jalapeno. Want more spice? Add hot sauce. The addition of cilantro is a great flavor twist too.

Don’t have black beans in your pantry? Replace those with cooked lentils or chickpeas instead.

By the way, this recipe will be featured in our Plant-Based Rainbow Challenge May 3-7, 2021! Sign up to get all the recipes, meal plan and a daily email to keep you on track!

Sign Up for the Plant-Based Rainbow Challenge

Storing Leftovers

Keep refrigerated in an air tight container for up to three days. One serving is approximately one cup.

More Black Bean Recipes

Yield: 4 servings

Black Bean Corn Salad with Avocado

Black Bean Corn Salad with Avocado

Make a fresh, no cook salad that doubles as a salsa.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 Head Romain Hearts (or other mixed greens)

Instructions

  1. In a large bowl combine the drained and rinsed black beans and corn with the diced tomatoes, pepper, onion, garlic and avocado.
  2. Add the lime juice, chili powder, cumin, and salt. Stir.
  3. Store in an air tight bowl and serve chilled over a bed of greens.

Notes

  • Leftovers: Refrigerate in an air tight container for up to three days.
  • Serving Size: One serving is approximately 1 cup.
  • More Flavor: Add cilantro or hot sauce for more flavor.
  • No Black Beans: Use cooked lentils or chickpeas instead.

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Vegan Sushi Bowl

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Can you eat sushi on a plant-based diet? Yes, but I have an even better idea – sushi bowls!

By the way, this recipe will be featured in our Plant-Based Rainbow Challenge May 3-7, 2021! Sign up to get all the recipes, meal plan and a daily email to keep you on track!

When you roll sushi, you are limited by what will fit into a sushi roll. When you make a sushi bowl, you can add as much as you want! Just cut up Nori to get that seafood flavor.

Nori Seaweed Sheets

Nori is a seaweed that is grown, cleaned and processed in natural sea water. It is considered a super food because it packs a hefty amount of vitamins, minerals and amino acid.

Traditional sushi rolls are typically made with nori seaweed sheets. They hold all the rice and added ingredients together.

For a sushi bowl, cut up the nori sheets into bite-sized strips with scissors. Its addition is what takes the dish from a rice bowl to a sushi bowl. Nori also adds texture, along with a salty-sweet flavor.

Is Nori Seaweed Vegan?

Yes! Nori seaweed sheets are vegan. The seaweed is a plant derived from red algae that grows in the seas of Japan and China.

It is processed much like paper where the seaweed is first dried. Then water is added back, and the nori is dried again in thin sheets for packaging.

Easy Vegan Sushi Recipe

Rolling sushi takes practice and can be time consuming. I have several tricks to make vegan sushi bowls quick and easy.

The basis of any sushi is rice. You know I love my Instant Pot, so this one is a no-brainer. Letting the pressure cooker take care of the rice frees up time to prepare the veggies.

All the veggies in this dish are raw. It couldn’t be easier. Just cut them up, and they are ready to go in the sushi bowl.

This is a fun recipe to make for a family or crowd because each person can build their own bowl. Place each veggie in it’s own container, buffet style, so everyone can see what is available and choose what they want. You can’t go wrong!

How to Make Vegan Sushi Bowls

Ingredients

  • 1 cup Brown Rice (or rice of your choice)
  • 2 cups Water
  • 2 tsps Rice Wine Vinegar
  • 1 tbsp Cane Sugar (optional)
  • 1 Cucumber (diced)
  • 1 Avocado (diced)
  • 1 Carrot (cut into matchsticks)
  • 4 Nori Sheets
  • 1/4 cup Tamari
  • 1 Red Bell Pepper
  • 1/4 cup Cilantro
  • 1 Mango (diced)
  • 1/2 cup Frozen Shelled Edamame (defrost to serve)
  • 1/2 cup Shredded Red Cabbage

Step 1 – Pressure Cook Rice

Add rice and water to your Instant Pot. Seal and cook on manual (pressure cook) for 22 minutes.

Allow pressure to release naturally when done. Stir in rice wine vinegar and sugar, then set aside.

Step 2 – Prepare Veggies

Prepare all the veggies by dicing and placing in bowls (buffet style). Use scissors to cut Nori into strips.

Step 3 – Assemble Bowls

Scoop the rice into bowls and top with your favorite prepared veggies. Pour Tamari over the bowl, or serve it on the side. Enjoy.

Notes

You can use any rice you prefer. Brown rice is a great whole grain option, but Jasmin Rice is delicious too.

We use Tamari or Braggs Liquid Aminos because they are gluten-free. You can use soy sauce or other sauces you prefer.

Storing Leftovers

Store any leftover veggies individually in air tight containers. You can make a bowl in the morning and take it to work for lunch, but I wouldn’t let it sit longer than that with everything together.

More Plant-Based Bowl Recipes

Yield: 4 servings

Vegan Sushi Bowl

Vegan Sushi Bowl

All the flavors of sushi in a plant-based bowl.

Cook Time 35 minutes
Total Time 35 minutes

Ingredients

  • 1 cup Brown Rice (or rice of your choice)
  • 2 cups Water
  • 2 tsps Rice Wine Vinegar
  • 1 tblsp Cane Sugar (optional)
  • 1 Cucumber (diced)
  • 1 Avocado (diced)
  • 1 Carrot (cut into matchsticks)
  • 4 Nori Sheets
  • 1/4 cup Tamari
  • 1 Red Bell Pepper
  • 1/4 cup Cilantro
  • 1 Mango (diced)
  • 1/2 cup Frozen Shelled Edamame (defrost to serve)
  • 1/2 cup Shredded Red Cabbage

Instructions

  1. Add rice and water to your Instant Pot. Seal and cook on manual (pressure cook) for 22 minutes. Allow pressure to release naturally when done. Stir in rice wine vinegar and sugar, then set aside.
  2. Prepare all the veggies by dicing and place in bowls (buffet style). Use scissors to cut Nori into strips.
  3. Scoop the rice into bowls, top with your favorite prepared veggies. Pour Tamari over bowl or serve on the side. Enjoy.

Notes

  • Rice: You can use any rice you prefer. Brown rice is a great whole grain option, but jasmin rice is delicious too.
  • Leftovers: Store leftover veggies individually in air tight containers. You could make a bowl in the morning and take it to work for lunch, but I wouldn't let it sit longer than that with everything together.
  • Sauce: We use Tamari or Braggs Liquid Aminos because they are gluten-free. You can use soy sauce or other sauces you prefer.

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© Holly Yzquierdo
Category: Instant Pot

Instant Pot Lentil Stew – No Oil

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Soups are quick and easy to make in an Instant Pot. This vegan lentil stew checks all the boxes for a hearty, healthy, delicious and even budget friendly meal.

Instant Pot Lentil Stew

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It is a versatile, stress-free recipe. Don’t worry if you don’t have all the ingredients. Use what’s on hand, and you’ll never know something is missing.

I stopped using oil a while back, so you won’t find it in the list of ingredients. You definitely won’t know it’s missing either! With so many flavors in the stew, oil really isn’t necessary.

You can also substitute the vegetables or types of potatoes for what you like. It’s nearly impossible to mess up this stew. Trust me.

Instant Pot Lentil Stew

Stove Top vs Pressure Cooker

The Instant Pot saves me time over and over again by freeing up my hands and attention for other things. It is my favorite kitchen gadget, and I use it several times per week. I’ve been using this one since 2014!

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (IP-DUO60), Stainless Steel/Black
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (IP-DUO60), Stainless Steel/Black
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$89.00
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I think everyone should own one and try all my plant-based Instant Pot recipes. However, if you haven’t jumped on the Instant Pot bandwagon yet, you can make this lentil stew on the stove.

You will need a large pot or Dutch oven, and stove top instructions are included below the recipe.

Instant Pot Lentil Stew Ingredients

Vegan Instant Pot Stew

With all the colors of the rainbow, this lentil stew is almost too pretty to eat. It makes me feel good knowing that my family will eat a variety of vegetables that they may not like on their own.

It’s awesome to only have one dish to clean too. There’s another reason you should buy an Instant Pot if you haven’t already.

The recipe makes enough lentil stew to feed my family of 4 and have leftovers. My husband and I enjoy eating the soup for lunches throughout the week. It’s easy to store and re-heat.

Instant Pot Lentil Stew Recipe

Ingredients

  • 1/2 White Onion (diced, about 1 cup)
  • 4 cloves Garlic (minced)
  • 2 stalks Celery (sliced, about 1 cup)
  • 3 Carrots (sliced, about 1 cup)
  • 5 Gold Potatoes (diced into bite sized pieces)
  • 1 cup Dry Lentils
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/4 cup Nutritional Yeast
  • 5 cups Veggie Broth (or use water and Veggie Broth Mix)
  • 2 tbsps Vegan Worcestershire Sauce
  • 2 tbsps Tamari
  • 1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
  • 1 cup Baby Spinach (chopped)

Step 1 – Place Ingredients in Instant Pot

Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.

Step 2 – Add Tomatoes

Place the tomatoes on top of the other ingredients. Do not stir. – Tomato is more likely to burn if it sits at the bottom of the Instant Pot.

Step 3 – Pressure Cook

Secure the lid on the Instant Pot, and turn the valve to sealing. Press Manual (or Pressure Cook) and set to 10 minutes.

Step 4 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 10 minutes. Then release the remaining pressure.

Step 5 – Add Spinach

Stir well. Then add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly.

Wait about 10 minutes, then enjoy.

No Pressure Cooker?

If you do not have an Instant Pot or other pressure cooker, lentil stew is easy to make on the stove as well. Grab a large Dutch oven, and throw all the ingredients in it except for the spinach.

Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts, and it’s ready to eat!

Substitutions

This recipe is very adaptable. Feel free to make it even if you don’t have all the ingredients.

Other ingredients to try include yams, mushrooms, squash, green beans, etc. Get creative to see what you like best.

Storage

Lentil stew can be stored in an airtight container for about a week. You can also freeze it in a freezer safe container for about 2 months.

More Lentil Recipes

Lentils are a great source of protein and an economical way to make a variety of vegan meals. Here are a few more of my favorite ways to use lentils:

Yield: 6 servings

Instant Pot Lentil Stew

Instant Pot Lentil Stew

Make a hearty vegan lentil stew in the Instant Pot.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1/2 White Onion (diced, about 1 cup)
  • 4 cloves Garlic (minced)
  • 2 stalks Celery (sliced, about 1 cup)
  • 3 Carrots (sliced, about 1 cup)
  • 5 Gold Potatoes (diced into bite sized pieces)
  • 1 cup Dry Lentils
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/4 cup Nutritional Yeast
  • 5 cups Veggie Broth (or use water and veggie broth mix)
  • 2 tbsps Vegan Worcestershire Sauce
  • 2 tbsps Tamari
  • 1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
  • 1 cup Baby Spinach (chopped)

Instructions

  1. Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.
  2. Add the diced tomatoes on top and do not stir.
  3. Secure the lid on the Instant Pot and turn the valve to sealing. Press Manual (or Pressure Cook) for 10 minutes.
  4. Once cooking is complete, allow pressure to release naturally for about 10 minutes. Then release the pressure.
  5. Stir well. Add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly. Wait about 10 minutes, then enjoy.

Notes

  • Storage: Store lentil stew in an airtight container for about a week, or freeze in a freezer safe container for about 2 months.
  • No Pressure Cooker: You can easily cook this stew on the stove. Add all of the ingredients except the spinach to a large pot or Dutch oven. Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts.
  • Substitutions: This recipe is very adaptable. Feel free to make it even if you don't have all the ingredients. Other ingredients to try include yams, mushrooms, squash, green beans, etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

Plant-Based Rainbow Challenge

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The Plant-Based Rainbow Challenge is coming Monday, May 3, 2021. This free, virtual event is designed to help you eat more plants!

Plant-Based Rainbow

Do you ever struggle to eat your veggies?

Do you ever struggle to eat more than one or two kinds of fruit?

Do you feel like you are stuck in rut eating the same things over and over?

Do you avoid certain plants because you don’t like them or know how to prepare them?

Plant-Based Taco Bar

5 Day Plant-Based Rainbow Challenge

If you answered yes to any of those questions then I hope you’ll join us for the Plant-Based Rainbow Challenge! We are going to focus on eating more varieties of plants. We will strive to eat a rainbow of colors and suggest plenty of substitutions to accommodate those with food allergies or aversions.

We will provide recipes and a meal plan for those who want to follow along. For those that want to choose their own meals, you can use our rainbow checklist to make sure you are getting all the colors.

Sign Up for the Plant-Based Rainbow Challenge
Cilantro Jalapeno Hummus

We start on Monday, May 3rd but sign up early to get early access to the recipes, meal plan, shopping list and more so you are ready to go. All the details will be sent the week before we start.

We know that plants are good for you, but different plants (and different colors of plants) are good for you in different ways. The only way to get those benefits is to eat more variety. Spinach is great but it shouldn’t be the only green veggie I eat.

We hope you’ll join us for this fun, encouraging challenge. We aren’t focusing on foods to avoid, only on foods to embrace! We hope this will be a no pressure situation for people who aren’t 100% plant-based but wanting to eat more plants.

Sign Up for the Plant-Based Rainbow Challenge

Find more details on the Plant-Based Rainbow Challenge page or sign up and you’ll get all the details emailed to you before the challenge begins.

Instant Pot Mexican Rice

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Making Mexican Rice in the Instant Pot is a game changer. It’s a ‘set it and forget it’ dish that can be used in a variety of ways. You’ll love this one for meal planning!

When I first started making Mexican rice 15 years ago, I used white rice. After going plant-based, 10 years ago, I adapted the recipe to use brown rice for a whole grain option.

Brown Rice vs. White Rice

The brown rice recipe tastes just as good as the quicker white rice version, but it took 45 minutes to cook on the stove.

Once I got an Instant Pot, I revised the recipe to incorporate the shorter cooking time. It’s super easy to make Mexican rice in an Instant Pot. Just throw all the ingredients in, and it’s completely hands-off until I’m ready to eat.

Spanish Rice vs. Mexican Rice

Sometimes Spanish rice and Mexican rice are used interchangeably, but they are not the same dish.

Spanish rice often looks yellow in color because it is seasoned with saffron. Mexican rice does not include saffron and usually takes on a red hue. This is caused by tomato sauce.

Instant Pot Mexican Rice

Meal Planning with Mexican Rice

Mexican rice can be used as a side dish or incorporated into a main dish. Go ahead and double the recipe by doubling the ingredients because you can create several meals with it throughout the week. Cooking time in the Instant Pot remains the same for a double batch, so why not?

Let start with tacos and Mexican rice on the side. This option makes the whole family happy because they can choose what to put in their tacos.

Then add some Mexican rice and refried beans to a tortilla for tasty burritos. Try making refried beans in the Instant Pot too. My recipe is oil-free.

Next, toss beans, pico de gallo, lettuce and Mexican rice in a bowl to make a pretty burrito bowl. I love the vibrant colors in this dish!

Have I convinced you to try making Mexican rice in your Instant Pot? Here are some more of my favorite recipes to make in the Instant Pot:

How to Make Mexican Rice in the Instant Pot

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 8 ounces Tomato Sauce
  • 1/2 cup Cilantro (optional)

Step 1 – Combine Ingredients

Combine the brown rice, water, and spices in the Instant Pot. Give it a stir.

Step 2 – Add Sauce

Pour the tomato sauce on top of the other ingredients, but do not stir.

Step 3 – Secure Lid

Put the lid on the Instant Pot, and close the sealing valve.

Step 4 – Cook Time

Press Manual (or Pressure Cook), and set it for 22 minutes.

Step 5 – Release Pressure

Once it’s done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.

Step 6 – Fluff and Eat

Carefully remove the lid, and fluff with a fork. Garnish with cilantro, if desired. Enjoy!

Storage

All the Mexican rice to cool before storing it in an airtight container. It will be good for about 6 days. That’s plenty of time to use it in all the recipes shown above.

Tips and Tricks

For a faster cooking time, you can use white rice instead of brown rice. Simply follow the cooking directions for the type of rice you are using.

As previously mentioned, it is easy to make a double batch of Mexican rice in the Instant Pot. Double all the ingredients and keep the cooking time the same.

If you love the flavor of cilantro, add it to the rice when it is done cooking. Then put the lid of the Instant Pot back on for a couple of minutes to infuse the flavors. Yum!

Yield: 4 servings

Instant Pot Mexican Rice

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

Prep Time 1 minute
Cook Time 35 minutes
Total Time 36 minutes

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 8 ounces Tomato Sauce
  • 1/2 cup Cilantro (optional)

Instructions

  1. Combine the brown rice, water and spices in the Instant Pot. Give it a stir.
  2. Pour the tomato sauce on top of the other ingredients, but do not stir.
  3. Put the lid on the Instant Pot and close the sealing valve.
  4. Press Manual (or Pressure Cook) and set it for 22 minutes.
  5. Once it's done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.
  6. Carefully remove the lid, and fluff with a fork.
  7. Garnish with cilantro, if desired.

Notes

Save Time: For faster cooking, consider using a quick cooking white rice and look up cooking directions for that type of rice.

Want More: You can double the recipe by doubling all the ingredients. The cooking time will remain the same.

Storage: Allow rice to cool before storing in an air tight container. This rice will be good for about 6 days.

More Flavor: You can also add fresh cilantro to the rice once you are done cooking. Just sprinkle on top and put the lid on for a couple of minutes.

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

© Holly Yzquierdo
Category: Recipes