Prep time: 10 minutes (or less) prep (to chop veggies)
Cook time: 1 hour 40 minutes
This Instant Pot Recipe is delicious and can be used in so many ways! This can be served over rice, over a baked sweet potato, in a burrito, in a taco, in nachos, in salads, etc. There are so many great toppings that can go with these flavorful beans, such as Greek yogurt, cheese, sour cream, fresh salsa (like the Pico de Gallo Salsa I posted last week!), avocado, guacamole, green onions, cilantro, etc.
Ingredients:
- 1 T olive oil
- 1 sweet onion chopped
- 1 red pepper chopped
- 1 jalapeño pepper chopped
- 2 stalks of celery chopped
- 6 cloves of garlic chopped
- Juice of 2 limes (should be 2 T lime juice)
- 4 cups vegetable or chicken broth
- 1 14.5 oz can of petite diced tomatoes
- 1 lb. dried pinto beans (do not pre-soak)
- 2 teas Franks Hot sauce (or hot sauce of choice – but I recommend Franks)
- 1 T chili powder
- 2 teas cumin
- 1 bay leaf
Directions:
- Using sauté setting on instant pot, sauté onion, peppers, celery with olive oil for 5-7 minutes.
- Then add garlic and sauté for 1-2 more minutes.
- Turn off, and add remaining ingredients and combine.
- Place the lid on and set vent to sealing.
- Set manual high pressure to 55 minutes.
- Let pressure naturally release.
- When depressurized, remove lid, stir and get rid of bay leaf.
Notes:
This will take around 20 minutes to come to pressure under manual setting.
It will take around 20 minutes to naturally release.
