Beans, beans, good for your 💚. Y’all requested instant pot recipes, so here it goes! Beans are packed with protein, fiber, antioxidants, and B vitamins. They are an excellent choice for plant based protein. You can use raw dry beans for this recipe or canned. If using dried beans, it’s a good idea to soak them (but not required) in advance. Soaking beans before cooking helps remove indigestible sugars which can cause stomach upset. Either way, this is warm & hearty, and SO delicious. Do yourself a favor and make it this winter. P.S. this is kid friendly!
- 1 cup dry cannellini beans (soaked for 1-2 hours in warm water)
- 1 cup dry kidney beans (soaked for 1-2 hours in warm water)
- 1/2 cup dry pinto beans (soaked for 1-2 hours in warm water)
- 1/2 cup dry black beans (soaked for 1-2 hours in warm water)
- 1/2 large yellow onion, diced
- 1/2 large red bell pepper, diced
- 5 cloves garlic, finely minced
- 2 plum tomatoes, diced
- 2 tsp salt
- 3 tsp cumin powder
- 1 tsp black pepper
- 5 tbsp taco seasoning
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1.5 cups marinara sauce (could also do 1 cup marinara sauce + 2 tbsp tomato paste as an alternative option)
- 2 cups vegetable broth
- Toppings: sour cream, shredded Mexican or cheddar cheeses, crushed tortilla chips, cilantro/scallions, jalapeño slices, and/or avocado slices
INSTRUCTIONS (serves 6)
- Hit sauté function on instant pot. Add 1 tbsp olive oil and sauté the onion and garlic for 3-4 min. Add tomatoes and bell pepper and cook for another 3-4 min. Hit cancel to turn off, mixture should be boiling. Add seasonings, stir well.
- Drain beans, add them to the instant pot. Add veg broth and marinara sauce. Stir well, shut lid, make sure the steam release handle is pointing toward “sealing” position, and hit the “bean/chili” function. You’ll see 00:40 and then it’ll set to pressurize by saying “On.”
- When finished, turn the steam release handle to the “venting” position. Once the float valve is down, it’s safe to open the lid. Add desired toppings and enjoy warm!