Ingredients
The following ingredients have 6 Servings
- 1 tablespoon Olive Oil
- 1 cup Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1 can Muir Glen Organic Diced Tomatoes (14.5oz)
- 1 can Black beans (rinsed and drained, about 1.25 cups)
- 1.5 cup Corn (frozen)
- 1 cup Red Bell Pepper (diced)
- 1 cup Green Bell Pepper (diced)
- 1 Jalapeno (finely diced)
- 3 tablespoon Taco seasoning ((see notes for options))
- 1/2 teaspoon Salt (adjust to taste)
- 2.5 cup Vegetable Broth
- 1/4 cup Cilantro leaves (chopped, to garnish)
- Avocado (sliced or cut into small pieces)
- Cheddar Cheese (shredded (skip for vegan or use vegan cheese))
- Sour cream ((skip for vegan or use vegan greek yogurt))
- Tortilla chips ((skip for gluten-free))
- Red onion (diced)
- Jalapeno (sliced )
- Lime wedges
Instruction
- Add all the ingredients to your pressure cooker in this order: oil, onion, garlic, tomatoes, black beans, corn, red bell peppers, green bell peppers, jalapeño, taco seasoning, salt, and vegetable broth. Do not stir.
- Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure.
- When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves.
- Serve with any of the optional toppings you like!
