This was the best recipe for pinto beans I have tried. Super easy and could be ate alone, in taco, enchiladas, haystacks, taco salad. Original recipe from Pudge Factor.
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Instant Pot Mexican Smashed Pinto Beans
I am sorry no picture at this time.
Instructions
Place all ingredients in instant pot. Cover and select bean/chili. This sets for 30 minutes. Cook on normal pressure.
Once depressurized remove lid. Stir well.
I used a masher to mash the beans to the consistency we like.
Adapted from recipe found on The Cookie Rookie
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Instant Pot Vegi Chili
Flavorful chili that is quick and easy to make.
Instructions
Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook.
About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir.
Ready to serve and top with your garnishes.
Recipe Notes
*For the vegi crumbles I used the Smart Ground Mexican
You could easily make this in a crockpot as well.
If you wanted to use ground chicken, turkey, or beef you could substitute as well.
Adapted from recipe found on Making Thyme For Health
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Instant Pot African Peanut Stew
This is a warm comfort food dish that is filling and perfect on a chilly day.
Instructions
I used Instant pot and put in all ingredients from olive oil to collard greens in instant pot and programmed for soup.
Cook rice according to instruction on package.
Serve stew on top of cooked rice. Garnish with cilantro, peanuts, and lime wedge.
If you do not have a instant pot you can easily adapt this into a soup pan. I would cook onion in olive oil with garlic and ginger and then add spices, tomato paste, sweet potato, peanut butter, broth and water. Let boil and as sweet potato begins to soften add in the collard greens.
