Instant Pot Mexican Bean Salad

While you wouldn’t turn to the Instant Pot to make a salad, you can use it for batch cooking the base ingredients required to make a satiating, healthy salad meal, like today’s Mexican Bean Salad. It’s vegan and gluten-free friendly.

Instant Pot is all the rage over the colder, winter months but come sunshine and barbecuing season, the poor pressure cookers get put away and forgotten. But don’t rush with locking your Instant Pot away because there are plenty of reasons to use it over summer months.

Think of all those dishes and salads that you love making over summer months: potato salads, French lentils, zucchini noodle salads, cold ratatouille or Italian caponata spread over crusty sourdough bread, gorgeous beans and chickpea salads, fruit and berry recipes and the list goes on. They can all be made quicker and easier with the help of the Instant Pot. Bonus, you won’t have to slave over a hot stove and can enjoy a cold glass of wine instead.

Today’s Mexican bean salad is a great dish to use up Instant Pot cooked legumes and fresh veggies, and is vegan and gluten-free friendly. It works as its own summer meal or you can bring it as a side dish to a picnic or a barbecue. Find more vegan recipes here!

Instant Pot Mexican Bean Salad (Vegan, Gluten-Free)

★★★★★ 5 from 1 reviews

• Author: Instant Pot Eats
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 1x
• Category: Salad
• Method: Instant Pot Pressure Cooker
• Cuisine: Mexican

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Description

While you wouldn’t turn to the Instant Pot to make a salad, you can use it for batch cooking the base ingredients required to make a satiating, healthy salad meal, like today’s Mexican Bean Salad. It’s vegan and gluten-free friendly.

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Ingredients

• 1/2 cup dried white beans, soaked in water for 2–3 hours
• 1/2 cup dried black beans, soaked in water for 2–3 hours
• 3 cups water
• 1 teaspoon salt
• 1 cup diced red bell pepper
• 8–10 cherry tomatoes, halved (or 2 medium tomatoes, diced)
• 1/3 cup chopped scallions / green onions
• 1/4 cup chopped cilantro / coriander
• 1/2 long red chili, chopped
• 3 tablespoons lime juice
• 3 tablespoons of olive oil
• 1/2 teaspoon coriander seed powder
• 1 garlic clove, grated or minced
• 1/4 teaspoon salt (or to taste)
• Other options: diced avocado, tortilla chips, chopped jalapenos

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Instructions

1. Strain and rinse the pre-soaked beans. Add to the inner pot of the Instant Pot together with 3 cups of water and a teaspoon of salt. Stir through, place and lock and lid and set to Manual, HIGH pressure for 12 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and begin the cooking process.
2. Once the timer goes off, allow 15 minutes for natural pressure release and then use quick release (point the valve on top of the lid to Venting) to let off the rest of the steam/pressure. Strain and rinse the cooked beans, leave in the sieve to cool down completely (to speed up the cooling process, spread the beans on a flat tray).
3. Add the cooked beans to a mixing bowl together with the rest of the salad ingredients and mix through really well.

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Keywords: batch cooking healthy Mexican Bean Salad vegan gluten-free

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