4 Minute Vegetable Stew
15-30 min, 6 servings, bell pepper, canary beans, celiac, chili powder, cilantro, contributed, cook 14 min, corn, dairy free, easy, gluten free, ground cumin, jalapeno, Jill McKeever, low fat, modern, plant-based, prep 10 min, pressure cook, soup, tomatoes, vegan, vegetable broth, vegetarian, yellow onion
Ingreadient
- 1 bell pepper
- 1 medium yellow onion
- 1 jalapeno
- 14.5 ounce tomatoes
- 4 cups canary beans
- 1 cup corn
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup cilantro
- 1 1/2 cups vegetable broth
Direction
- Place all the ingredients in the inner pot.
- Cover with lid, turn the lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 4 minutes.
- When cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode then wait 10 minutes for the pressure to go down.
- Slide the steam release handle to the “Venting” position to release remaining pressure until the float valve drops down. Remove lid.
- Serve hot with fresh baked cornbread. Enjoy!
