PRESSURE COOKER BEAN ÉTOUFFÉE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR SAUTÉING:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 bell pepper, washed/chopped
• 4-6 cloves of garlic, minced
• 1 small jalapeño, diced

FOR THE INSTANT POT:

• 1 cup of vegetable broth
• 1 cup of kidney beans (soaked overnight or at least for 8 hours), then drained
• 1 14.5-ounce can of fire roasted tomatoes, chopped
• 1 teaspoon liquid smoke
• 3 bay leaves
• 1 tablespoon smoked paprika
• 2 teaspoons dried marjoram
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• Salt and pepper

FOR SERVING:

• Quinoa or white or brown rice
• Cilantro leaves, for garnish

PREPARATION

1. Begin by turning your pressure cooker sauté setting on. Once hot, add your olive oil. Once heated, add your onions and peppers. Cook for 4-6 minutes, stirring often. Then add your garlic and jalapeño. Cook for an additional 30 seconds.
2. Turn the machine off. Add the following ingredients: broth, beans, tomatoes, liquid smoke, and seasonings. Stir well to combine. Place the lid on and lock. Turn the venting knob to sealed. Press the manual button and set the time for 16 minutes. The machine will turn on automatically. Allow the machine to naturally release once done cooking. This takes around 11 minutes.
3. Once done, open the lid carefully. Taste test and add salt and pepper as needed. Place a bed of rice or quinoa on the bottom of each plate and top with your beans. Garnish with cilantro.