Instant Pot Beans ‘n Greens

Here’s a simple way to incorporate a few of the basic essentials into one deliciously healthy meal. I served it over rice and it was delicious. I hope you enjoy my Instant Pot Beans ‘n Greens.

As I write this, in March of 2020, the world has practically come to a complete standstill as we brace ourselves for the impact of Covid-19, otherwise known as the Coronavirus.

Schools have closed, restaurants have closed, the entire NBA season has closed. I’ll admit, it’s pretty downright scary out there!

And the stores…..wow. Panic buying has set it with people clearing the shelves of all essentials. It’s not uncommon to see lines into Costco wrapped around the parking lot with nary a roll of TP to be seen.

Scary times indeed.

So the point of this post is to show you how to make a pretty basic meal with just a few simple ingredients that hopefully you can find in the store.

Speaking of which, if you are able to make it to the store, I highly recommend you try and pick up some basic staples, like dried beans and rice. They are shelf-stable and will last quite a long time.

And in this recipe, with a bag of pre-chopped greens, you have everything you need in the way of protein, fiber, starch, and Vitamin A, and Vitamin C.

You definitely won’t hungry and it tastes pretty darn good too.

Instant Pot Beans ‘n Greens

Instant Pot Beans ‘n Greens | Brand New Vegan

I made this in my Instant Pot but I want you to know you can just as easily make this on the stove or crockpot.

I would pre-soak your beans overnight, or at least do a quick-soak by boiling them in water for 10 min and then letting sit an hour.

Then drain, rinse, add your onion, garlic, and broth. Then simmer for 2-3 hrs until the beans are tender.

But with the instant pot, it only takes 35 min.

Dice a whole onion and add it to your instant pot. Rinse and drain 2 cups of dried pinto beans and add those in next.

Then add 4 heaping teaspoons of garlic and 4 cups (1 qt) of low-sodium vegetable broth. (you can use water but you may want to add salt when their done – according to your own tastes).

Set your vent to SEALING and cook on MANUAL for 35 minutes. Once it beeps, let it naturally release the pressure for 10 minutes, then carefully flip the vent to release the rest.

Now we just add in our fresh greens that we have rinsed and chopped. I use about 8oz of Collard Greens but you can substitute with whatever you have on hand (mustard greens, spinach, kale, etc)

If you really like greens, don’t be afraid to add more too.

Just stir those into the hot beans with a tablespoon of your favorite hot sauce (Cholula), and they will begin to wilt quickly.

Serve over your favorite rice and you have one quick and easy dinner that tastes amazing. As an added bonus – it’s pretty darn healthy to boot.

I hope you like this week’s recipe, and if you do…you know the drill. Leave those comments below and give it some love on Facebook.

Stay safe, wash those hands, keep your distance from everybody and most importantly of all – take time to go outside and get some sunshine.

It’s pretty stressful out there – and stress plays havoc on your immune system. So stay calm, stay as relaxed as you can, and we’ll get through this together.

Smell the flowers, listen to the birds or the wind rustling through the trees. Breathe.

Peace me friends, stay safe,