1red onion¾ of it chopped for cooking and the rest sliced to add after cooking
1medium carrotchopped
1red pepperchopped
½stalk of celeryfinely chopped
1 or 2fresh tomatoesor a good couple of handfuls of cherry tomatoes, chopped, you’ll use some in the cooking process and add the rest at the end
400gtin black beansdrained and rinsed
280 glong grain ricerinsed (this is the equivalent of two ¾ cup in a set of cups or two of the little measuring cups that sometimes come with the Instant Pot)
320mlwatercold (2 ¾ cups or 2 of the Instant Pot cups), we're using a 1:1 ratio
1small tin of sweetcorn198g (165 g drained weight)
Juice of 2 lemons or limes
Fresh corianderroughly chopped or picked with the hands. Skip if coriander tastes like soap to you
Instructions
Press Sauté (it might say Sear or Brown in your cooker) and adjust to Less. Add 1 teaspoon of oil of your choice to the inner pot and sauté approx ¾ of the chopped red onion along with the chopped carrot, red pepper and celery. We're saving the rest of the red onion to serve.
Stir in half of the chopped fresh tomatoes, the drained and rinsed contents of the tin of black beans, the rice, the water and vegetable stock paste (or stock cube), smoked paprika and cumin. We're saving the rest of the tomatoes to serve.
Press Cancel and deglaze well by scraping the bottom with a wooden spoon to remove any caramelised bits.
Check the sealing ring is properly in place (or in place at all!), steam release set to Sealing. Pressure Cook for 4 minutes.
At the end of pressure cooking time do a 7 minute Quick Pressure Release (QPR). This means doing nothing for 7 minutes at the end of the pressure cooking time and, after those 7 minutes, venting the rest of the steam by setting the release to Venting.
Once the float valve is down, open the lid and stir in the sweetcorn, sliced red onion and the rest of the fresh tomatoes.
Serve with freshly-squeezed lemon or lime juice and fresh coriander. Enjoy!