Pulled Bbq Jackfruit with Pinto Beans


  • 1 onion chopped
  • 4 carrot, chopped
  • 2 celery rib, chopped
  • 1 tbsp garlic olive oil
  • 100 g frozen corn
  • 800 g tinned jackfruit, drained shredded
  • 400 g tinned pinto beans, rinsed drained
  • 1 tbsp soy sauce
  • 3 tbsp barbecue sauce
  • 250 g passata
  • Brown rice, cooked as needed
  • Vegan soured cream, as needed
  • Fresh chives , as needed cut into small pieces
  • Select Sauté, Normal/Medium.
  • When display indicates Hot, add the oil, onion, carrots and celery.
  • Press Cancel, then add all of the remaining ingredients, ensuring the passata is layered on top, deglaze the base of the inner pot.
  • Pressure Cook on High for 6 Minutes. When the time is up, let the pressure naturally release.
  • Serve with brown rice, a dollop of vegan soured cream and snipped chives.
Previous Next