Pinto Bean Stew (Instant Pot or Stovetop)
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.9 out of 5 stars
(24)
Ingredients
8 servings
- 1 tablespoon oil
- 1 large onion, chopped
- 2-4 (6 oz) or a generous cup chopped poblano peppers (or green bell peppers)
- 4 cloves garlic coarsely chopped
- 2 teaspoons Ancho chili powder ( or sub regular chili powder)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 yam, yielding approximately 3 cups cubed
- 1 ½ cups dry pinto beans, soaked for 8 hours
- 14 oz can crushed tomatoes, or diced (fire-roasted are great)
- 3 cups veggie broth or chicken stock
- 2 teaspoons Molasses
- ½ -1 teaspoon chipotle powder (optional- for a deeper, spicier kick)
- 1 teaspoon salt
- ——
- 1 cup frozen corn
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Preparation
Step 1
Set instant pot to “Saute” add oil and onion saute 5 minutes. Add garlic and poblanos (or green bell pepper) saute another 2 minutes.
Step 2
Add the ancho chili powder, cumin and coriander stirring another minute so that the spices coat the mixture.
Step 3
Add the yams, soaked beans, tomatoes, chicken stock or veggie stock, molasses, chipotle (if desired) and salt.
Step 4
Give a stir and set the Instant Pot to high pressure for 25 minutes.
Step 5
Manually release pressure valve.
Step 6
Stir in frozen corn and let warm through.
Step 7
Serve and garnish with any of the options.
Step 8
Save recipe for the next time?
