Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6



1 cup canned kidney beans, drained and rinsed

1 cup canned black beans, drained and rinsed

1 cup canned corn, drained

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves of garlic, minced

1 can (14.5 oz) diced tomatoes

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon cumin powder

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)



Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion, garlic, red bell pepper, and green bell pepper to the Instant Pot. Sauté for 2-3 minutes until slightly tender.

Stir in the chili powder and cumin powder, and cook for an additional minute. Add the drained kidney beans, black beans, corn, diced tomatoes, and vegetable broth to the Instant Pot. Mix well. Close the Instant Pot lid and set the pressure valve to the sealing position.

Select the “Manual” or “Pressure Cook” function and set the Cook Time to 8 minutes. Once the cooking cycle is complete, allow a natural release for 5 minutes, then do a quick release to release any remaining pressure.

Carefully open the Instant Pot lid, season with salt and pepper to taste, and serve hot. Garnish with fresh chopped cilantro before serving.


Nutritional Stats:

29g carbs

4g fat

9g protein

8g fiber