Instant Pot Southwestern Corn Chowder [oil-free, dairy-free, gluten-free, vegan]

NOTE: The reason for cutting the jalapeno in half and removing before blending is simply because it will turn the soup a brown color if you don't do it this way. Also, it adds a nice fleck of green throughout the soup.

4 cups frozen corn, divided
1 large onion, cut into large chunks
4 garlic cloves, crushed
1/2 red pepper pepper, chopped
1/2 yellow bell pepper, chopped
1 jalapeno, cored, seeds removed, cut in half lengthwise
1 small can of mild chopped green chiles
1/2 t chili powder
3/4 salt (more or less to taste)
1 t liquid smoke
3-4 cups low-sodium vegetable broth
Fresh baby spinach, chopped (optional)
Cilantro, chopped (for garnish)


Place 3 cups of frozen corn, onion, garlic, jalapeno halves, red and yellow bell peppers, green chiles, chili powder, salt, liquid smoke, and 3 cups of broth into the pressure cooker. Cook on HIGH pressure for 4 minutes with QUICK RELEASE. Remove the jalapeno halves; set aside and let them cool. Chop finely when they are cooled. In the meantime, place the soup  (in batches if necessary) into a high-speed blender and blend until smooth and creamy. Return the blended soup to a large pot or back into the pressure cooker pot. Add in the chopped jalapeno and 1 more cup of frozen corn. If desired, add greens in now to wilt. Set the pressure cooker to WARM, and cover the top. Let it simmer for another 10 or so minutes before serving. Add chopped cilantro for garnish.

REVIEW: Air Fryer Liners

We got our 8-qt Instant Pot Duo Crisp Pressure Cooker recently, and we absolutely LOVE it! However, we wanted to find a product that would line the air-fryer bottom on the top level to prevent smaller pieces food from dropping down to the bottom level and to ease clean up of the top metal tray.

After searching on Amazon, we found several options, but none of them were the exact diameter of our pot. We decided to try these 9-inch diameter unbleached liners that were slightly bigger, and they are working out GREAT! We also plan to use these in our Instant Pot when we steam dumplings because we used to make our own, and this will be SO much easier!

Amazon Affiliate link to:
100-Count Unbleached Air Fryer Liners

Halfway through the airfrying process

Done!

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Instant Pot Creamy Potato Soup [Dairy-Free, Oil-Free, Gluten-Free, Vegan]

1 large yellow onion, diced
2 stalks of celery, chopped finely
3 cloves of garlic, minced
2 large carrots, chopped into larger bite-sized chunks
3 lbs. of peeled Russet potatoes, peeled and chopped into larger bite-sized chunks
1 1/2 cups unsweetened soy milk or canned coconut milk
1 T Mrs. Dash Garlic and Herb Seasoning or other salt-free seasoning
Salt and black pepper to taste

Steamfry onion and celery in the pressure cooker pot until tender (using SAUTE/BROWN setting), adding a small amount of water if the pieces begin to stick to the bottom. Add in the garlic and steamfry for one more minute. Add the rest of the ingredients, seal the lid, and cook on high pressure for 6 minutes with NATURAL RELEASE. Open the lid, let the soup cool a few minutes, then ladle out HALF of the soup, AVOIDING THE CARROTS, and blend in a high-speed blender until very smooth. Pour the blended soup back into the remaining soup into the pot. Stir well, taste, and add salt and/or pepper if needed. Top with chopped green onion and chopped avocado, if desired.

Mushroom Farro and Brown Rice

If you don't have farro, just double the brown rice. It's better with the mixed grains, but still delicious with only rice.

1 cup brown rice, rinsed well
1 cup farro (this is a delightful whole grain!)
3 cups vegetable broth
2 large garlic cloves, crushed
1/2 t salt
2 shallots, chopped finely
18-24 oz Cremini mushrooms
2 large handfuls of baby spinach
green onions, chopped (optional)

Add brown rice, farro, vegetable broth, garlic, and salt to pressure cooker. Cook for 22 minutes on high pressure with natural release.
While grains are cooking, place shallots in a large skillet or wok and steamfry with a little water until translucent. Add chopped mushrooms and cook over medium-high heat until the moisture is release and mostly evaporated. Add in the baby spinach, cover, and cook about 4-5 more minutes, stirring every minute or so. Turn heat off. Open pressure cooker, fluff the grains, and add them to the skillet/wok. Stir to combine well. Serve warm with green onions for garnish.

Mexican Tomato Soup [ oil-free, dairy-free, gluten-free, vegan]

During this pandemic, I've had to be even more creative with my cooking. I don't want to waste any food in the fridge, so I came up with this delicious soup with several ingredients that needed to be used.

1 yellow onion, chopped
4 cloves of garlic, minced or crushed
1 jalapeno, chopped
1/4 of a red bell pepper, chopped
1/4 of a yellow bell pepper, chopped
1 cup of yellow and red grape/pear tomatoes
1 cup leftover fat-free blended pinto beans (you can use canned if needed)
1 container of low-sodium vegetable broth
1 can fire-roasted tomatoes
4 oz can of green chiles
1/2 T cumin
Salt and black pepper to taste

Steamfry onion in the pressure cooker pot until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add in the garlic and steamfry for one more minute. Add the rest of the ingredients and cook on high pressure for 6 minutes with QUICK RELEASE. Open the lid, let the soup cool a few minutes, then blend in two batches in a high-speed blender until very smooth. Taste and add salt and/or pepper if needed.
Garnish with crushed baked tortillas chips, avocado cubes, and/or chopped cilantro.

Instant Pot Loaded Miso Soup for Two

I love Miso soup SO much, but more often than not, it's hard to find a vegan version in a restaurant. I decided to add several healthy ingredients to create a nutrient-rich soup that will warm your soul.

Serves 2!

4 cups low-sodium vegetable broth
1 piece of roasted nori, ripped into smaller pieces
1 small piece of kombu (optional, use if you have it)
1/2 - 1 cup water
4 T white miso paste (this is a very mild miso and perfect for this soup!)
5 green onions
4 oz. firm tofu, cut into very small cubes
3 oz. fresh shitake mushrooms or dried then rehydrated, remove stems (discard), then slice caps thinly
5 large chard leaves, stems removed, sliced into strips
4 oz. of cooked Asian noodles (We love the Explore Cuisine brand of brown rice ramen) -- Udon, Ramen, etc.

Cut off the root ends of the green onions, cut them in half--separating the green halves and white halves. Chop the green ends into tiny pieces and set aside for garnish. The white halves will go into the soup when it's cooking, so just set them aside until called for.
Pour the broth, roasted nori pieces, and kombu (if using) into your pressure cooker pot. Press the SAUTE button until it says LESS. As the broth is warming up, you may need to add a little more water if the Instant Pot gives you a "hot" signal.
In a small bowl, add the miso paste and 3 T of hot tap water. Stir until smooth and creamy. Add to the pot. Stir well to combine.
Add in the white halves of the green onions. These are for flavor and can be removed when serving because you will garnish with chopped green onions.
Add in the mushrooms and tofu and stir well.
Finally, add in the chopped chard.
Cook for about 5 minutes, then cover with the lid, set to SEALING, and press CANCEL then WARM. Let the soup simmer on the warm setting for about 15 minutes (or more) until ready to serve. Serve over cooked noodles and garnish with chopped green onion.

Healthy Vegan Instant Pot Smoky Baked Beans [no sugar added]

1 lb. dry navy beans, soaked in water for 30 minutes
1 cup of pitted dates soaked in 1 1/2 cups water for about an hour, do NOT drain off liquid
1 cup water
1 small can of salt-free tomato paste
2 t garlic powder
1/2 t onion powder
1/8 t black pepper
1 t mustard powder
1/2 t smoked paprika
1 T liquid smoke
1/2 t salt or to taste
1 T molasses (optional)

Drain off soaking water from beans and add to the Instant Pot. Fill the pot with water 2 inches above the beans. Cook on high pressure for 20 minutes. When the Instant Pot beeps, click the cancel button and release the steam. Then, open the top, drain the beans (reserving 1/4 cup of the liquid), rinse the beans, and return them to the Instant Pot.

While the beans are cooking, blend the dates with their soaking water,  along with1 additional cup of water, tomato paste, garlic powder, onion powder, black pepper, mustard powder, smoked paprika, liquid smoke, molasses (if using), and salt in the blender until very smooth. Add the mixture to the cooked and drained beans along with 1/4 cup of the bean cooking liquid into the Instant Pot. Click the WARM button and warm through for about 5-10 minutes, making sure you stir gently often. Serve!

Potato Leek Soup [iPot Recipe]

4 small leeks, white part only, sliced into rings
3 stalks of celery, cut into very small (1/4-inch) pieces
3 cloves of garlic, crushed
1/2 cup water
1/4 t black pepper
4 cups vegetable broth (if using low-sodium or salt-free, add salt to recipe)
5 medium Yukon Gold potatoes, cut into 1-inch chunks
1/3 cup nutritional yeast flakes
salt, to taste
vegan bacon bits, optional
green onions, chopped

In the Instant Pot, add leeks, celery, garlic, and water. Set to saute/more mode and cook for about 5 minutes, stirring every minute or so. Add in the black pepper and veggie broth and bring to a boil (still on saute mode). Let cook another 5 minutes AFTER it begins to boil. Add the potatoes and put the top on the iPot. Set to sealing and cook for 6 minutes on high pressure with QUICK RELEASE. Stir in nutritional yeast flakes and blend smooth with hand blender (or regular blender if you don't have a and blender). Serve with vegan bacon bits and chopped green onions a top.

Wedding Soup

I'm calling this Wedding Soup because it will slim me down more before my son's wedding ;-) You can add or delete any veggies that you like! You can even add potato chunks. It's a flexible soup!

2 leeks (white part only) or 1 yellow onion, sliced thinly
1/2 head of cabbage, sliced thinly
1 parsnip, peeled and chopped
3 organic carrots, chopped
2 stalks of celery, chopped
8 oz. baby bella or button mushrooms, chopped
4 cloves garlic, crushed
2 medium zucchini, chopped
One 28-oz. can crushed organic tomatoes with basil
1 can of garbanzo beans, rinsed and drained
1 T. Mrs. Dash Salt-Free Tomato Basil Garlic blend seasoning
1 T Italian seasoning (or 1/2 T basil and 1/2 T oregano)
1/4 t. black pepper
1 bag of frozen organic spinach or fresh spinach and/or kale
salt to taste

NOTE: Add any other non-starchy veggies you like!

Put all ingredients into the Instant Pot EXCEPT the spinach and/or kale and salt. Fill the pot with water to the max line. Secure the lid and set for 10 minutes on high pressure with NATURAL RELEASE. Add greens and salt AFTER cooking and the pressure has come down.

Easy Chana Masala

I have revised this recipe on 2/3/2018, adding in an option for cooking this dish in the pressure cooker using DRY garbanzo beans, that have been soaked for 8 hours, rinsed, and drained. See the Pressure Cooker Instructions below for that version.

1 yellow onion, diced finely
6 cloves garlic, minced or crushed
1 T ginger, grated or crushed
1/2 cup fresh cilantro, chopped finely
1 T ground cumin
3/4 t sea salt, or more to taste
1 T ground coriander
1/4-1/2 t Indian red chili powder (DO NOT use Mexican chili powder--it is VERY different!). You can use a small amount of Cayenne pepper instead.
1 t ground turmeric
1 t garam masala
1 T coconut sugar or 1 chopped date
1 28-oz can no-salt-added crushed tomatoes
2 15-oz cans chickpeas, rinsed and drained (or 3 cups of previously cooked chickpeas)

NOTE: You can add in some fresh spinach or other chopped greens into the chana masala at the end of the cooking process.

With spinach wilted in at the end of the cooking process

Stovetop Instructions:
Steamfry the chopped onion in a large saucepan until tender and translucent.
Then, add the chopped cilantro, ginger, and garlic and cook another 2 minutes.
Add in the crushed tomatoes, the coconut sugar, and ALL of the dry spices listed. Add a little water (if the mixture is getting too thick). Finally, add in the cooked garbanzo beans. Bring everything to a gentle rolling boil, reduce heat, and simmer (covered) for 30 minutes, stirring often. Serve over cooked Basmati rice.

Pressure Cooker Instructions (using dried, soaked beans):
Soak about 8 oz. of dry garbanzo beans for 8 hours, rinse, and drain them. Add them and all of the ingredients to the pressure cooker--fill the pot with water, just to cover everything. Then, cook for 45 minutes on high pressure with NATURAL RELEASE. If you like it thicker than it comes out after stirring it up, you can take 1 1/2 cups of the cooked chana and a little liquid and blend it in a cup blender. Then, pour that mixture back into the pot, stirring it in with the rest of the chana masala. Serve over cooked Basmati rice.

Crispy Cheezy Roasted Cauliflower

I can't stand the texture of roasted cauliflower and broccoli. It's not tender. And, it's hard to get seasonings to stick! I thought of this idea to cook the cauliflower some first before applying the seasoning, then roast it. It came out DIVINE!

1 head of cauliflower, remove leaves ONLY and rinse the whole head
1/4 cup of nutritional yeast flakes
1 t. garlic powder
1 t. onion powder
1/2 t. paprika
salt to taste

Preheat oven to 450 degrees F. (425 degrees if your oven gets really hot!)
Place entire head of cauliflower, florets down, into your Instant Pot. Add 1 cup of water to the pot. Cook on high pressure for 2 minutes with quick release.
While cauliflower is cooking, put the nutritional yeast and spices into a large bowl.
When the cauliflower is done, simply cut off the florets easily (because they are softer now) and drop them into the seasonings. Stir the cauliflower around with a silicone spatula to coat all of the pieces with the seasoning.
Place the coated cauliflower on a baking sheet on parchment paper or a silpat mat.
Roast in the oven for about 20 minutes, or until tender. Keep your eye on them so they don't burn.

NOTE: If you do not have an electric pressure cooker, you can steam the cauliflower (cutting it into florets first) for just a few minutes.

Smoky Pinto Beans

1 lb. of dry pinto beans, soaked overnight (or use quick-soak method below) and rinsed well
1 yellow onion, chopped
4 cloves of garlic, minced
1-2 T Liquid Smoke
salt to taste
Enough water to cover the beans by 1.5 to 2 inches

Add all ingredients into pressure cooker.
Cook on pressure for 45 minutes with NATURAL RELEASE.
Remove 1 cup of the beans and 1/4 cup of the cooking liquid. Blend until smooth in blender.
Strain all of the beans, onions, and garlic into a bowl. Add in the blended beans and stir well. Add more of the cooking liquid to desired consistency and add salt to taste. Discard the rest of the cooking liquid.

Quick-Soak Method:
Put the dry (rinsed) beans in the Instant Pot with 1-inch of water, set the Instant Pot to saute, and boil the beans for 10 minutes. Turn off the Instant Pot, and let the beans soak another 1/2 hour to an hour. Drain off the water. Then, follow the instructions on the recipe.

Soy Yogurt -- Made in the Instant Pot!

If you have the Instant Pot IP-DUO 7-in-1 with the yogurt feature, you can make your own soy yogurt with VERY little effort!
PLEASE read everything below BEFORE you start--INCLUDING the notes!

METHOD #1:
NOTE: You can make up to 4 pints in the Instant Pot at once! These instructions are showing you how to make one pint jar. Just follow the same instructions for EACH one you are making.

Step 1. Take 2 cups of Trader Joe's UNSWEETENED Soy Milk* in the aseptic (shelf-stable) container (containing only organic soy beans and filtered water!!!) and pour it into a pint-sized glass jar.
* You can use other brands of soy milk as long as they contained ONLY organic soy beans and filtered water.

Step 2. Stir in 2 T. of UNSWEETENED, PLAIN soy or coconut yogurt (or previously made soy yogurt) or 2 vegan probiotic capsules (emptied into the milk).

Step 3. Place the UNCOVERED jar in the Instant Pot inner bowl.

Step 4. Cover the pressure cooker top, set to SEALING, and click the YOGURT button.

Step 5. After 8 hours, cover the jar and chill it.


Method #2:

Step 1. Take 1 whole container (4 cups) of Trader Joe's UNSWEETENED Soy Milk* in the aseptic container (containing only organic soy beans and filtered water!!!) and pour it directly into the Instant Pot pot.
* You can use other brands of soy milk as long as they contained ONLY organic soy beans and filtered water.

Step 2. Stir in 5 vegan probiotic capsules (empty the capsules into the milk) or 1/2 cup of previously made unsweetened, plain yogurt into the soy milk. Stir WELL!

Step 3. Cover the pressure cooker top, set to SEALING, and click the YOGURT button.

Step 4. After 8 hours, cover the jar and chill it.

Straining the yogurt

NOTE: If you like your yogurt less sour, only cook for 7.5 hours. You can test the flavor any time after 7 hours by just inserting a clean spoon into the jar of yogurt and tasting it.

NOTE: If you want THICK yogurt, buy a jelly strainer bag or a nut milk bag and place it over a Mason jar. Tighten the string. Then, pour the yogurt in the bag over the jar and close the cap over it. Make sure the bag is high enough in the jar that it is not touching the bottom and there is room for the liquid to be released without touching the bag. Place jar in the refrigerator. Your yogurt (in the bag) will be thick in about 2-3 hours. Dispense of liquid in the bottom of the jar.

7. Add fruit and sweetener to your yogurt, if desired. We also use this yogurt as sour cream and for other condiments.

NOTE: This yogurt lasts about 4 days in the fridge. Make sure to SAVE at least 2 T of this plain yogurt to use for your next batch!

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Creamy Sweet Potato "Coconut" Soup

I try not to use coconut milk or eat coconut often as it is quite high in fat and has saturated fat, as well. But, I LOVE the flavor. Taking on an idea I got from Mary McDougall, I made some "coconut" milk for this recipe that TASTES like it but without the extra fat.

1 medium onion, diced (about 1 cup)

2 garlic cloves, minced

1 large celery stalk, diced

2 lbs (3 medium) sweet potatoes, peeled and diced
3 cups reduced-sodium vegetable broth

1/2 t. dried thyme leaves

1 - 1 1/2 t. salt

1/8 t. ground black pepper

1 cup unsweetened soy milk

1/4 t. coconut extract

raw pumpkin seeds to garnish (optional)

NOTE: This soup could easily be made on the stovetop. By following the directions below, but instead of pressure cooking, bring to a boil, then simmer for about 20-25 minutes before blending.

Pressure Cooker Instructions:

Add coconut extract to the soy milk and set aside.

Steamfry onion and celery in the pressure cooker pot until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add in the garlic and steamfry for one more minute. Add in the sweet potatoes, veggie broth, thyme, salt and pepper. Cook on high pressure for 8 minutes with QUICK RELEASE. In batches, blend soup in a high-speed blender until smooth. Return soup to the pot and stir in the "coconut" milk. Serve warm with raw or toasted pumpkin seeds atop (optional).

Inspired by Natashaskitchen.com and Madison Fredrick

Homemade Cinnamon Applesauce (made in the pressure cooker!)

3 lbs of Fuji apples, cored (but not peeled) and chopped into 1" chunks
1/2 cup unsweetened natural apple juice
1/4 cup date sugar
1 T. cinnamon
1 t. pumpkin pie spice

Add all ingredients into pressure cooker inner pot. Cook on high pressure for 4 minutes with QUICK RELEASE. Blend with immersion blender (right in the pot!).

All Thanksgiving 2016 recipes have been added to my NOTES section for future reference.
https://www.facebook.com/notes/mrs-plant/holiday-recipes-2016/701479776672276

Chickpea Sweet Potato Curry

This is one of the tastiest curries we have made thus far. So good that my hubby wanted it again this week and we just had it last week!

1 yellow onion, diced
2 garlic cloves, crushed
3 cups of cooked chickpeas
5 small purple or white-skinned sweet potatoes (with white flesh), chopped into 3/4" pieces
1 15-oz can diced tomatoes
1 cup lite coconut milk (either in can or carton)
1 cup carrots, chopped
1 T. yellow curry powder
1/2 cup water
1-2 t. coconut sugar
1/2 t. salt
3 handfuls of fresh baby spinach


NOTE: You could replace purple or white-skinned sweet potatoes with orange if you cannot find them in the store. However, purple-skinned, white-fleshed potatoes are extra delicious and have a firmer texture in this curry.

PRESSURE COOKER INSTRUCTIONS:
Steamfry onion in the pressure cooker until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add all other ingredients EXCEPT the spinach. Cook on high pressure for 6 minutes with QUICK RELEASE. Stir in spinach leaves, close the pressure cooker top for 5 more minutes (leaving heat on LOW). Serve!

Slow-Cooker Chipotle Butternut Squash Chili

1 butternut squash, peeled, seeds removed, chopped into bite-sized (or buy a bag pre-chopped)
1 yellow onion, diced
4 cloves of garlic, chopped finely
1 red bell pepper, diced
1 yellow bell pepper, diced
1 15-oz. can of fire-roasted tomatoes
1 15-oz. can of tomato sauce
2 cups veggie broth
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 T. chili powder
1 t. cumin powder
1/2-1 T. coconut sugar
1 bay leaf
1 T. chili in adobo sauce (more or less depending on your spiciness level)
salt to taste (added after cooking)

Add onions to your pressure cooker pot, and steamfry until golden brown on SAUTE/BROWN setting. Add a bit of veggie broth if the onions begin sticking to the bottom. Then, add all of the rest of the ingredients EXCEPT the salt to the pot. Cook on SLOW COOKER setting for 4-6 hours (make sure to move the valve to VENTING)--making sure the butternut squash pieces are tender. If the chili seems thinner consistency than you'd like when it's finished, open the top and cook on the SAUTE/BROWN setting for about 5 minutes until it thickens a bit more. Stir gently while cooking. Serve with Oil-Free Cornbread or Corn Muffins.

Simplicity Series: Red Lentil Curry

Please LIKE and SUBSCRIBE!

Oil-Free Amy's Kitchen-Style Black Bean Chili

My husband loves Amy's Kitchen Organic Black Bean Chili in the can, but it contains oil. He asked me to try to recreate this chili to see if we could reproduce a very similar version with no oil. We tried to use all organic ingredients because we feel that organic food always has a richer flavor; however, you can make this with or without organic ingredients. In addition, we wanted to make this recipe in the pressure cooker for simplicity and time savings. It came out awesome!

NOTE: This recipe can ALSO be made with 6 cups of PREVIOUSLY COOKED or CANNED black beans instead and then cooked in the pressure cooker with all of the other ingredients for 8 minutes with NATURAL RELEASE. Then, use a hand blender to blend the chili or blend 2 cups of the chili in the blender, then return it back to the pot and stir well.

2 cups dried black beans, soaked in water for 8 hours or more, rinsed and drained*
1 medium onion, diced finely
3  garlic cloves, minced
1/2 red or green bell pepper, diced small
1 14-oz. can salt-free diced tomatoes
2 T. tomato paste
1 4-oz. can of chopped green chiles
1 T. chili powder
1 t. cumin powder
1/4-1/2  t. cayenne pepper
salt to taste
1/4 t. black pepper
2 t. coconut sugar or other sweetener (optional)
3 cups water (to add to the chili)

PRESSURE COOKER DIRECTIONS:
Steamfry the onions in the pressure cooker on the saute/brown feature. Add water if they begin to stick. Add the garlic, bell peppers, tomatoes, tomato sauce, green chiles, and spices/sugar, and stir together well. Add the black beans and 3 cups of water, and stir one more time. Set the pressure on high for 40 minutes with NATURAL RELEASE.

Remove 2 cups of the chili and blend in your blender until smooth. Stir the mixture back into the pot of chili to thicken it. Serve with avocado slices and fresh or dehydrated cilantro.

* To soak dry beans, place them in a large bowl covered by water that goes a minimum of 2 inches above them (but also leaving space in the bowl for the beans to expand). Soak for 8 hours or overnight. Drain and rinse well before using the beans in your recipe.

Mexican Rice and Beans

Do you need a QUICK dinner? Add a nice salad or steamed greens to the side, and check off several of your Daily Dozen boxes!

2 cups brown rice
1/2 cup salsa (NOT a sweet one!)
1 cup frozen organic corn
1 tsp sea salt
1 tsp smoked paprika
1 tsp garlic power
1 tsp onion powder
1 tsp red pepper flakes (optional)
3 cups water
chopped cilantro (optional)
1 can of pinto beans, rinsed and drained
1 can of black beans, rinsed and drained
1 T lime juice

Add all of the ingredients except the beans and lime juice into your pressure cooker bowl. Stir to combine. Cook on high pressure for 20 minutes. Turn pressure cooker OFF. Let it naturally release. Open top and fluff rice. Stir in the beans and lime juice and cover the top for 5 minutes or so. Serve warm with steamed greens or a salad on the side.

Inspired by Katie Lasserre