Serves: 6-8 Total Time: 1.5 hours
COVID-19 has had many silver linings for me. One being the extra time to experiment with cooking lots of healthy, wholesome meals. Before lock down, I'd probably only used the Instant Pot I got for Christmas, a handful of times. But now that I've had time to play, I've discovered a new Instant Pot obsession: beans!
Beans are a protein and fiber rich meal that don't need meat to improve their flavour IMO. This veggie packed recipe is smoky, slightly spicy and super filling. And it comes together SO much faster in the Instant Pot, with no overnight pre soaking of the beans required. Woo!
What you need to make it:
2 cups dried pinto beans, rinsed well
2 tablespoons Extra Virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red or yellow bell pepper, chopped
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped (optional)
1/2 tbsp. dried thyme (or up to 4 sprigs fresh)
1/2 tbsp. Italian seasoning
1/2 -1 tbsp. smoked paprika (depending on how much smoky flavor you want)
1 tsp Cayenne pepper
1 veggie bouillon cube
4 cups water or veggie broth (or half and half)
Salt to taste
What you need to do to make it:
Turn Instant Pot to saute mode, heat olive oil and add onion, garlic, bell pepper, carrots, celery, zucchini, thyme and salt. Saute for 5 mins.
Add pinto beans, Italian seasoning, smoked paprika, cayenne pepper, vegetable bouillon, water and stir frequently for 1 min to distribute the spices evenly.
Place the lid on the Instant Pot and turn to sealing setting. Cook beans on manual high pressure for 50 minutes.
Allow Instant Pot to natural release for about 20 minutes, add more salt to taste and enjoy.
If you make this recipe, please take a photo a