Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 large onion, diced
- •1 large yellow bell pepper, diced
- •1 stalk celery, diced
- •1 tablespoon minced garlic
- •2 cups boiling water
- •2 cubes chicken bouillon
- •1 ½ cups dry black beans
- •1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
- •⅓ cup frozen corn
- •1 ½ teaspoons kosher salt
- •1 teaspoon chili powder, or more to taste
- •1 teaspoon ground cumin
- •1 bay leaf
- •ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
- Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
- Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutritional Facts
Per 4 servings
- Calories: 342
- Carbohydrate: 60g
- Fat: 5g
- Fiber: 14g
- Protein: 18g
- Sugar: 5g
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