Insta-Pot Rice & Beans with "Moss" sauce

Here's a recipe that recreates the the taste of Portland's Macheesmo Mouse healthy Mexican food.

Boss Sauce

  • 10-12 ancho peppers
  • 1 cup dark brown sugar
  • 12oz (1 can) orange juice concentrate
  • 1/2 cup (low sodium) soy sauce
  • 1 Tbsp ground cumin
  • 1.5 cups water

Cook on high in Insta-pot for 8 min.  Natural release for 10 min then quick release .

After cooking, add 1/2 cup apple cider vinegar. Wait for it to cool, then liquify in blender

Strain before using.  I store it in a quart Mason jar. Stays refrigerated for up to a month.

About peppers

Ancho peppers are dried poblano peppers that are deep dark red or maroon in color. Anchos (ancho means wide in Spanish) are mild to moderately hot. You can substitute Mulato, Pasilla, California or Dried New Mexico chile peppers.

Black Bean spices

  • 1 Tbsp dried onions
  • 1 Tbsp salt
  • 1 Tbsp chili powder
  • 1 Tbsp Oregano (optional for "cuban style")
  • 1 Tbsp canola oil (optional)
  • 2 cups dried beans
  • 5 cups water

Cook on high in Insta-pot for 30 min. Natural release for 10 min then quick release 

Rice Spices

  • 1 Tbsp cumin
  • 1/2 Tbsp garlic power or 2 cloves fresh garlic
  • 1/4 tsp cayenne 
  • 1 cup brown rice  
  • 1 cup water

Cook on high in Insta-pot for 30 min & quick release

Time-saving Tip

You can cook the bean and rice at the same time.  Start the beans in the Insta-pot and then use a rack to suspend a glass bowl for the rice. Use the longer cooking time of the beans.

Serving Suggestions

  • Make a beans & rice bowl, topped with sour cream, avocados and salsa. Drizzle with sauce.
  • Make a burrito. The sauce goes great great with beans & rice. Add Monterey Jack cheese and hot sauce.
  • Use the sauce to baste roast chicken and serve on top of the beans & rice.