Step 1

Rinse the beans and add them to the Instant Pot along with 2 cups of water. Secure the Instant Pot lid, set the steam release valve to Sealing, and cook the beans for 4 minutes on HIGH SAUTE. Allow the beans to naturally release (about 15 minutes). Once the pressure valve has retracted, remove the beans, rinse and drain them. Clean the Instant Pot and get ready for step 2.

Step 2

Heat the Instant Pot to HIGH SAUTE. Add the onions, peppers, and garlic. Keep the cover off and stir the ingredients to keep them from sticking. Sauté the ingredients for 4 minutes until the onions start to soften. If the onions and peppers begin to stick, add a tablespoon of vegetable broth.

Step 3

Add the oregano, dill, paprika, and bay leaves. Mix so that the vegetables are coated.

Step 4

Add the red wine and apple cider vinegar. Use a wooden spoon to carefully scrape the bottom of the pot so that nothing is sticking.

Step 5

Mix in the risotto rice, stir it with the rest of the ingredients. Then add the black beans and vegetable broth. Once again, use a spoon so that there is nothing stuck to the bottom of the pot. This will keep the Instant Pot from thinking that the ingredients are burning as you begin the pressure cook.

Step 6

Place the lid on the Instant Pot and set the steam release handle to the Sealing position. Set the cook control to HIGH PRESSURE for 7 minutes. Turn off the Warm Function.

Step 7

After the cooking has finished, allow the risotto to naturally release the steam for 5 minutes, then carefully open the steam release valve. Allow the steam to release, then carefully remove the lid.

Step 8

If there is more broth than desired after cooking or if the beans are not quite tender, allow the risotto to saute for a few minutes with the lid off.

Step 9

Stir the beans and risotto, taste, and add salt and/or pepper if desired. Garnish with chopped herbs, sliced scallions, guasacaca sauce, salsa, or vegan sour cream.