Instant Pot Seitan Ribs
We have been experimenting with different ways to cook seitan and have discovered how easy it is to make in the Instant Pot. Which is a no brainer if you have an Instant Pot because what isn’t easier and faster to with one duh. If you are new to seitan check out this article from Women’s Health magazine. It explains a little bit more about it. It’s a tasty meat substitute made from gluten. Seitan can be prepared and used in a lot of different ways.
This recipe is good for beginners. If you don’t have an Instant Pot and are looking for an easy recipe try our Basic Chick’n Seitan. The seitan fully cooks in the Instant Pot. Grilling afterwards is totally optional. We like to grill the seitan ribs because it’s fun to grill! We like adding the extra charred flavor and grill marks. Before we grilled our seitan we added a Texas Style Dry Rub. The recipe for the spice dry rub is included below. It’s quick and easy to make by mixing up a handful of spices.
Instant Pot Seitan Ribs
Ingredients
- 15 oz can white kidney beans drained and rinsed
- 1/4 cup soy sauce
- 3/4 cup water
- 1 tb vegetable bouillon paste
- 1 tb pickled beet juice
- 1/4 tsp liquid smoke
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp black pepper
- 1 1/2 cup vital wheat gluten
Texas Style Rib Dry Rub
- 1 tb brown sugar
- 1/4 tsp ground red pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp paprika
Instructions
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In a small high power blender combine (the first 6 ingredients) the wet ingredients with the beans. Blend until smooth.
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In a large mixing bowl combine the nutritional yeast, onion powder, garlic powder, thyme, black pepper and vital wheat gluten flour. Then pour in the blended bean mixture. kneed the dough for about two minutes. Don't over kneed.
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Flatten dough into square shape so it kind of looks like a rack of ribs. Wrap it tightly with aluminum foil.
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Add 2 cups of water to the bottom of the Instant Pot. Add the metal steaming rack into the Pot. Place the aluminum foil seitan packet on top of the metal rack. Seal with the lid. Set to high pressure, manual, for 35 minutes.
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After the timer goes off allow the pressure to release then carefully remove the foil packet. Set it aside and allow it to cool. When the seitan has cooled enough to work with remove it from the foil packet and rub both sides with the Texas style dry rub spice mix. At this point we like to let the seitan sit overnight in the fridge. This step is not completely necessary but we have found that it gives the seitan a denser meatier texture.
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The optional last step is to fire up your grill and cook the seitan for 5 to 10 minutes on each side. Just long enough to add some grill marks! The seitan is already cooked but this heats it back up and adds some charred flavor. After you take off the grill just slice up and serve your seitan ribs!
Looking for More Seitan Ideas?
Vegan Nashville Hot Chicken Sliders
