I am Instant Pot-obsessed, what can I say? I’m so done with taking hour upon hour to make a stew, soup or other hot dish (*cough* slow cooker). This truly is a 10-minute meal. Ok plus the time required for your Instant Pot to build up pressure (approx. 10 mins) and minimal chopping and can-opening labour and time. This looks like a great one to make an extra large batch of and freeze for those busy evenings (aka every evening).

Ingredients

  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 3 large cloves garlic, chopped
  • 1 large sweet potato, cubed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes (low sodium if possible)
  • 1/2 cup quinoa
  • 1/4 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 cup vegetable stock (or chicken stock- low sodium if possible)
  • optional: 1 tbsp lime juice, chopped cilantro, chopped avocado

Directions

  1. Turn IP on and set to “Sauté” mode. Have chopped onions and garlic ready to go.
  2. Sauté onions for 2 mins. then add garlic and sauté for another minute. Turn sauté function off.
  3. Add all other ingredients and mix.
  4. Set IP to “Manual” and push +/- button till it’s set to 10 mins. Be sure to position valve to sealed position.
  5. Once finished, release pressure valve (carefully) and serve! Add lime juice, avocado and whatever else floats your boat!

 

 

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