This hearty and delicious stew is made with pinto beans, tomatoes, corn, and spices in an Instant Pot. It’s vegan, gluten-free, and easy to make. You can enjoy it as a main course or a side dish, and customize it with your favorite toppings.
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1/4 teaspoon cayenne (optional)
- salt and pepper to taste
- 4 cups vegetable broth
- 2 cups dried pinto beans, rinsed and sorted
- 1 bay leaf
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can green chilies
- 2 cups frozen corn
- juice of 1 lime
- fresh cilantro for garnish
Optional toppings
- avocado slices
- vegan sour cream or yogurt
- shredded vegan cheese
- tortilla chips or cornbread
Instructions
- Turn on the Instant Pot and set it to sauté mode. Add the oil and onion and cook for about 10 minutes, stirring occasionally, until soft and golden. Add the garlic and spices and cook for another minute, stirring well.
- Add the broth, beans, bay leaf, tomatoes, and green chilies to the pot. Stir to combine and make sure the beans are submerged in the liquid. Cancel the sauté mode and lock the lid. Set the vent to sealing and cook on high pressure for 35 minutes.
- When the cooking time is up, let the pressure release naturally for 15 minutes, then carefully turn the vent to venting and release any remaining pressure. Open the lid and remove the bay leaf. Stir in the corn and lime juice and adjust the seasoning if needed.
- Ladle the stew into bowls and garnish with cilantro and any optional toppings you like. Enjoy!
