Instant Pot White bean and Coconut Quinoa is a healthy and nutritious meal that is super easy to make and is packed with delicious flavors and wholesome ingredients that will leave you craving for more!
This vegan and gluten-free salad or pilaf is perfect for school lunches, picnics, and potlucks and can be enjoyed hot or cold!
Raise your hand if you are looking for a hearty and filling dinner that’s made with the simplest ingredients and comes together in no time.
If you are nodding your head in a yes, you are going to love the simplicity of this Instant Pot White bean and Coconut Quinoa. All you need is your Instant Pot, a few basic ingredients and you are all set.
Reasons to love this Instant Pot White bean and Coconut Quinoa
What’s not to love about it? Its:
One-pot meal – From start to finish, everything is made in the Instant Pot. Just saute, add ingredients, and set the timer. Let the Instant pot do its magic.
30-minute recipe – Instant Pot White bean and Coconut Quinoa come together in less than 30 minutes and is a nutritional powerhouse and can fit into a wide variety of diets.
Packed with the good stuff – This nutrient-dense and flavorful quinoa will keep you totally nourished and also satisfied until your next meal.
Make-ahead – I am a huge fan of make-ahead meals, and this Instant Pot White bean and Coconut Quinoa is no exception. This quick-n-easy meal can be made ahead of time and then stored in the freezer for later use.
Shortest ingredient list – Most of those you already probably have in your kitchen. Affordable ingredients make it a budget-friendly meal.
Ingredients and Substitutes for Instant Pot White bean and Coconut Quinoa
This recipe creates a dinner bowl that is a nutritional powerhouse and can fit into a wide variety of diets, and the ingredients that make up this recipe are:
» Quinoa – The base for this recipe is the superfood quinoa. The health benefits of quinoa alone are the reason why this recipe makes it to my list of protein-rich meals.
Substitute – You can use either black, tricolor, or white quinoa – both work great.
» White Cannellini Beans – I have used canned white cannellini beans (or white kidney beans) for this recipe. White beans add an earthy flavor to Instant Pot White bean and Coconut Quinoa.
Substitute – However, you can use Great Northern beans as a substitute. Just a quick note – great northern beans are grainy in texture and less creamy than white beans. Black-eyed peas and kidney beans will work great too.
» Bell Peppers– I have used red bell peppers as among all the varieties, red bell pepper packs the most nutrition, and it adds a pop of color.
Substitute – But feel free to sub it whatever color bell peppers you have on hand. Likewise, you can add corn, zucchini, or other veggies to make it more nutritious. This Instant Pot curried coconut pilaf can be prepared with almost any ingredient or veggies you have available in your fridge or pantry.
» Onion – You can use white, red or yellow.
» Spinach – I prefer to use fresh baby spinach because of its flavor and color.
Substitute – Feel free to replace spinach with the greens of your choice. Kale will be the closest substitute.
» Coconut Milk – The addition of coconut milk to this recipe is like the icing on the cake for me. Its thick consistency lends a rich and creamy texture, and you can taste that creaminess in every bite. The creaminess from the coconut milk and the nutty flavor of quinoa perfectly complement each other.
Substitute – You can use water or vegetable stock.
» Spices – I wanted the flavor of coconut milk to shine through; therefore, salt, paprika, curry powder, and cumin powder are all that I have used.
Substitute – This salad/pilaf gets its bold flavor from curry powder, but if curry powder isn’t your thing, then swap it with your favorite spice blend.
How to make Instant Pot White bean and Coconut Quinoa?
1. Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add onions and sauté for 2-3 minutes.
2. Add the drained cannellini beans, red bell pepper, and quinoa into the Instant Pot. Stir in the seasonings.
3. Pour in coconut milk and water. Instant Pot Coconut Quinoa And White Bean Salad
4. Add spinach leaves and give it a good stir. Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot White bean and Coconut Quinoa for 2 minutes on HIGH.
Once the cooking time has elapsed, allow the pressure to release naturally. When the pin drops, carefully open the lid.
The result is a yummy-looking Instant Pot white bean and coconut quinoa loaded with all the goodness.
Fluff the coconut quinoa with a fork, add lemon juice, and enjoy.
Serving suggestions!
Instant Pot White bean and Coconut Quinoa can be used as a side dish, paired along with a soup, or spoon yourself a big bowl and enjoy it like a salad.
My favorite way to serve Instant pot coconut quinoa is with homemade focaccia bread or garlic knots and maybe a batch of baked potatoes on the side for THE perfect meal.
Leftovers!
Whenever I cook this coconut quinoa and white bean, I always make a double batch. Some recipes don’t taste great the next day, but this quinoa makes great leftovers. Store the cooled quinoa in the refrigerator in an airtight container. Warm the leftover quinoa in the microwave, and you can enjoy an easy work-from-home lunch the next day.
Leftover quinoa stays well for 2-3 days in the refrigerator. You can also freeze your coconut quinoa if you’d like. Coconut white bean quinoa will store well in an airtight container for 2 months.
Can I use cook White Beans from scratch?
Absolutely!
- Soak 1 cup of beans for 2-3 hours in hot water. The beans will double in size.
- After the desired soak time is over, discard the soaked beans water and rinse the beans again.
- Add the beans + 2 cups of water to the Instant pot insert. Pressure cook for 25 minutes on HIGH. Allow the pressure to release naturally.
- When the pin drops, carefully open the lid and check for doneness.
- Drain the beans and use them as directed.
LET ME KNOW WHAT YOU THINK!
So, feed yourself and your family this Instant Pot white bean and coconut quinoa, and I am sure it will warm you to your bones!
Should you make this white bean and coconut quinoa, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Craving for more, try these other options!
Instant Pot White bean and Coconut Quinoa
INGREDIENTS
- 2 tablespoons Olive Oil
- 1 medium Onion peeled and chopped
- 15 oz can of White Cannellini Beans drained and rinsed
- 1 medium Red Bell pepper deseed and diced
- 1 cup Quinoa pre-rinsed
- ½ teaspoon Paprika
- 1 teaspoon Curry Powder
- ¾ teaspoon Cumin Seeds
- – – Salt to Taste
- 1 cup Coconut Milk
- ½ cup Water
- ¾ cup Spinach Leaves rinsed
- 1 teaspoon Lime Juice
INSTRUCTIONS
- Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add onions and sauté for 2-3 minutes.
- Add the drained cannellini beans, red bell pepper, and quinoa into the Instant Pot. Stir in the seasonings.
- Pour in coconut milk and water.
- Add spinach leaves and give it a good stir.
- Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot White bean and Coconut Quinoa for 2 minutes on HIGH.
- Once the cooking time has elapsed, allow the pressure to release naturally. When the pin drops, carefully open the lid.
- The result is a yummy-looking Instant Pot white bean and coconut quinoa loaded with all the goodness.
- Fluff the coconut quinoa with a fork, add lemon juice, and enjoy.
VIDEO
RECIPE NOTES
- Soak 1 cup of beans for 2-3 hours in hot water. The beans will double in size.
- After the desired soak time is over, discard the soaked beans water and rinse the beans again.
- Add the beans + 2 cups of water to the Instant pot insert. Pressure cook for 25 minutes on HIGH. Allow the pressure to release naturally.
- When the pin drops, carefully open the lid and check for doneness.
- Drain the beans and use them as directed.
Ramachandra Murty Krishnamsetty says
FDA recommends soaking the white or red kidney beans for at least five hours to reduce the toxins. I do not know if soaking for 2 to 3 hours is enough. Ref: statefoodsafety. com/Resources/Resources/toxic-beans
Ruchi says
Thank you so much for sharing the article. I completely agree with that and have always mentioned it in my posts (Why soak the beans?).
But the beans used in this recipe are canned; they do not require any presoaking.
Alison says
When does the quinoa get added and how do you toast it?
Ruchi says
Alison, quinoa is added in step2 along with red bell peppers.
I got the toasted quinoa from our local store. You can use regular quinoa too.
Deepthi says
Very healthy and super tasty ! Thanks a ton 😊
Ruchi says
My pleasure. 😊