Go Back
Vegan Jambalaya with pumpkin - My Life Diversions

Vegan Instant-Pot Jambalaya

5 from 1 vote
This thick and delicious vegan jambalaya is packed full of vitamin and nutrient vegetables. It will satisfy your hunger and is the perfect food to warm yourself up on a cold day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 small onion (diced)
  • 1 tbsp minced garlic
  • 1 stalk celery (diced)
  • 1 large carrot (diced)
  • 2 cups fresh pumpkin (cubed)
  • 2 leaves bay leaves
  • 2 cups mushrooms (sliced)
  • 1/2 cup snow peas or frozen peas
  • 3 large tomatoes or 1 large can diced tomatoes
  • 1 can black beans (rinsed)
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp ground thyme
  • 1/2 tsp crushed red pepper
  • 1 tsp paprika
  • 1 1/4 cup dry uncooked brown rice (rinsed)
  • 4 cups water

Equipment

  • instant pot or large stovetop pot

Method
 

  1. Start the instant pot on saute mode, add onions, garlic, celery, carrots, and bay leaves and saute for 5 minutes
  2. Add pumpkin, mushrooms, snow peas and saute for a few extra minutes
  3. Add all the rest of the ingredients and mix everything together
  4. Shut lid and close vent. Set Instant Pot on High and Manual for 22 minutes
  5. Once Instant Pot beeps, let it sit for 10 minutes before releasing steam
  6. You can use a pot on the stove top. Bring all ingredients to a boil, then cover and simmer for 30 to 40 minutes until the rice is completely cooked.