Smoky Red Bean Vegetable Stew

2 tbsps. Vegetable Oil
2 Cups Carrots, chopped
2 Green Bell Peppers, chopped
1 Tomato, chopped
1 Yellow Onion, chopped
1 Bunch Fresh Cilantro, chopped
¼ Cup Fresh Mint, chopped
3 tsps. Minced Garlic
1 Cup Dried Red Beans, soaked and drained
2 tbsps. Smoked Paprika
1 tsp. Salt
1 tsp. Pepper
1 ½ Cups Water

• Select Sauté/Normal, on the Instant Pot.
• When the pot is hot, add the oil.
• Once the oil is hot, add the carrots, bell peppers, tomato, and onion, ½ cup of the cilantro, mint, and garlic.
• Cook, stirring frequently, until the vegetables soften, about 2 minutes. Select Cancel.
• Add the red beans, paprika, salt, pepper, and water. Stir well to combine.
• Secure the lid on the pot. Close the pressure-release valve.
• Select Manual and set the pot at High pressure for 40 minutes.
• At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
• Open the lid and use the back of a spoon to mash some of the beans to thicken the stew.
• Ladle the stew into bowls, garnish with the remaining ¼-cup cilantro, and serve.

Smoky Braised Kale with Tomatoes

2 Medium Tomatoes, diced
½ Yellow Onion, chopped
3 tsps. Minced Garlic
2 tsps. Smoked Paprika
1 tsp. Ground Turmeric
½ tsp. Ground Coriander
1 Cube Vegetable Bouillon, crushed (optional)
½ Cup Water
6 Cups Chopped Kale
Juice of 1 Lemon
Serrano Peppers (for serving, optional)

• In the Instant Pot, combine the tomatoes, onion, garlic, paprika, turmeric, coriander, bouillon, and water.
• Stir to combine.
• Stir in the kale.
• Secure the lid on the pot.
• Close the pressure-release valve.
• Select Manual and set the pot at High pressure for 5 minutes.
• At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes then quick-release any remaining pressure.
• Stir in the lemon juice, top with diced serrano peppers (optional) and serve with rice.

Source: Instant Pot Vegetarian Cookbook

Brussels Sprouts Hotdish

2 tbsps. Olive Oil
1 lb. Brussels sprouts, quartered at the root end (or halved if small)
4 tbsps. Unsalted Butter
1 Leek, white and light green parts, halved and sliced ¼-inch thick
Salt and Pepper
2 tsps. Dried Thyme
3 tsps. Minced Garlic
2 tbsps. Flour
1 Cup Chicken Broth
½ Cup Heavy Cream
¼ Cup Grated Parmesan
2 tsps. Dijon Mustard
Zest of 1 Lemon
2 Cups Crispy Onions, such as French’s

• Preheat the oven to 400.
• Heat a large ovenproof skillet over medium-high heat and add the oil.
• When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4-5 minutes.
• Reduce the heat to medium-low and add the butter.
• When the butter is melted, add the leeks and sprinkle with salt and pepper.
• Cook, stirring occasionally, until wilted, 4-5 minutes.
• Add the thyme and garlic and cook until fragrant, about 1 minute.
• Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes.
• Gradually stir in the stock and cream and bring to a simmer.
• Simmer until the sprouts are tender, 2-4 minutes.
• Stir in the parmesan, mustard and lemon zest.
• Season with salt and pepper to taste.
• Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.

Source: Girl Meets Farm

Mixed Bean Burrito Bowl

14 oz. Can Fire-Roasted Tomatoes
1 Yellow Onion, chopped
1 Green Pepper, stemmed, seeded and roughly chopped
1 Jalapeno Pepper, sliced
4 tsps. Minced Garlic
2 Canned Chipotle Chiles in Adobo Sauce
1 tsp. Ground Cumin
1 tsp. Chili Powder
½ Cup Dried Red Beans, soaked and drained
½ Cup Dried Cannellini Beans, soaked and drained
½ Cup Brown Rice, rinsed and drained
½ Cup Water
2 Cups Frozen Corn Kernels
I oz. Crumbled Feta Cheese
½ Cup Chopped Fresh Cilantro

• In a blender, combine the tomatoes, onion, bell pepper, jalapeno, garlic, chipotle chiles, salt, cumin, and chili powder. Blend until smooth.
• In the Instant Pot, combine the tomato mixture, red beans, cannellini beans, rice, and water.
• Secure the lid on the pot. Close the pressure-release valve.
• Select Manual and set the pot at High pressure for 30 minutes.
• At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
• Open the lid and stir in the corn.
• Close the lid and allow the corn to cook in the residual heat for 2-3 minutes.
• Stir in the feta cheese and cilantro. Serve with optional toppings, if desired.

Source: Instant Pot Vegetarian Cookbook