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
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.
Secure the lid and set the pressure release to sealing. Select the pressure cook setting to high pressure and set the cook time for 12 minutes.
Once the 12-minute timer has completed and beeped, allow a natural pressure release for 5 minutes and then switch the Pressure Release knob from Sealing to Venting to release the remaining steam. Once the toggle on the top of the machine drops, open the pot and stir. Season to taste with salt and a squeeze of fresh lime juice.
Tasty Tips
Add your lime juice just before you are ready to serve; it will brighten the flavor of the stew.Make a batch of this soup, then portion and freeze for a quick meal during the week.
This recipe can easily be done on your stovetop. Make as you would a typical bean chili recipe.
