Preparation Time:
5 min
Difficulty:
Novice
Ingredients:
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of diced tomatoes
- 1 cup of corn, frozen or canned
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of olive oil
Kitchen Tools Needed:
- Instant Pot
- Cutting Board
- Knife
- Measuring Cups
- Stirring Spoon
Instructions:
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
- Add the diced onion and minced garlic, cooking until softened, about 2-3 minutes.
- Stir in the chili powder, cumin, salt, and black pepper, cooking for an additional minute to release the flavors.
- Add the black beans, kidney beans, diced tomatoes, and corn to the pot, stirring well to combine.
- Close the lid, ensuring the steam valve is sealed, and set to ‘Manual’ for 4 minutes.
- Once cooking is complete, let the pressure release naturally for about 5 minutes before doing a quick release for any remaining pressure.
Macros:
- Total Calories: 305kcal
- Carbs: 40g
- Proteins: 20g
- Fats: 5g
