Make a Bean Stew That Has an All-Day Taste in a Fraction of the Time

It’s the perfect time of year for a hearty stew. Kary Osmond/TNS

With the leaves changing color and the weather getting colder, it’s the perfect time to make a hearty stew. This one uses a handful of warm earthy spices, a variety of legumes to fill you up, and an electric pressure cooker to speed up the process. I love using my Instant Pot for bean soups; it makes the beans super tender and gives the final dish an all-day simmered taste in a fraction of the time.

Instant Pot Mexican Bean Stew

Serves 4 to 6

• 2 tablespoons vegetable oil
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red finger chile, finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 2 teaspoons dried oregano
• 1 tablespoon smoked paprika
• 1 to 2 teaspoons salt
• 3 cups water
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1/4 cup red lentils, rinsed
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 lime, juiced

Set Instant Pot to “Sauté” and add the oil and onion. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add in the garlic and chile pepper, cook and stir for 1 minute. Add the coriander, cumin, cinnamon, oregano, smoked paprika, and salt. Cook and stir for 1 minute.

Deglaze the pan with water, stirring to release any bits from the bottom of the pan. Add the kidney beans, chickpeas, lentils, tomato paste, and soy sauce.