A simple delicious recipe for Pinto Bean Stew made in an Instant pot using dry pinto beans, yams, corn, and poblanos. A hearty, flavorful and vegan-adaptable weeknight dinner. (Allow 8-hours for bean soaking!)
Wholesome, hearty and flavorful this Instant Pot Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners. Put the beans to soak in the morning and then the rest goes together pretty fast. You can sit back and relax while the instant pot does its magic!
Fairly common pantry ingredients will turn into a homey comforting meal.
A touch of molasses gives this depth and complements the earthy sweet yam and smoky ancho chili powder.
Soak the pinto beans overnight or in the morning along with breakfast prep.
Why pre-soak pinto beans?
- Soaking the pinto beans ahead allows them to cook more quickly.
- Allows them to cook more evenly.
- Makes the beans easier to digest.
AND it can make you feel like you have already accomplished something towards dinner.
That is a good feeling!
Also know that you can do a quick pre-soak in the pressure cooker- see recipe notes.
Saute the onions directly in the Instant Pot for easy cleanup. Sauteing the spices with the onions and garlic will enliven their flavor.
Add the poblanos, yams, broth and salt.
Set Instant Pot on high pressure for 25 min., closing the steam valve.
Manually release the pressure valve and stir in the corn to heat through.
Garnish with any of the following: cilantro, scallions, avocado, sour cream, grated cheese or fresh chilies!
You may also enjoy:
- Mexican Pinto Beans
- Homemade Instant Pot Chili
- The BEST Vegan Chili
- Vegan Chili Verde with Jackfruit
- Cuban Black Bean Soup (Instant Pot w/ Dry Beans)
Give this flavorful and hearty Instant Pot Bean Stew a try this week and let us know what you think in the comments below.
Hope you are having a lovely week!
Instant Pot Pinto Bean Stew using dry beans with corn, yams, poblanos – vegan-adaptable and can be made in 45 minutes. A hearty vegan stew that is earthy and smoky with subtle heat. (Allow 8 hours soaking time for the pinto beans.)
- 1 tablespoon oil
- 1 large onion, chopped
- 2–4 (6 oz) or a generous cup chopped poblano peppers (or green bell peppers)
- 4 cloves garlic coarsely chopped
- 2 teaspoons Ancho chili powder ( or sub regular chili powder)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 yam, yielding approximately 3 cups cubed
- 1 ½ cups dry pinto beans, soaked for 8 hours
- 14 oz can crushed tomatoes, or diced (fire-roasted are great)
- 3 cups veggie broth or chicken stock
- 2 teaspoons Molasses
- ½ –1 teaspoon chipotle powder (optional- for a deeper, spicier kick)
- 1 teaspoon salt
- 1 cup frozen corn
Optional Garnishes: cilantro, scallions, avocado, sour cream, or grated cheese.
- Set instant pot to “Saute” add oil and onion saute 5 minutes. Add garlic and poblanos (or green bell pepper) saute another 2 minutes.
- Add the ancho chili powder, cumin and coriander stirring another minute so that the spices coat the mixture.
- Add the yams, soaked beans, tomatoes, chicken stock or veggie stock, molasses, chipotle (if desired) and salt.
- Give a stir and set the Instant Pot to high pressure for 25 minutes.
- Manually release pressure valve.
- Stir in frozen corn and let warm through.
- Serve and garnish with any of the options.
For Stove Top version with dried beans – place presoaked beans in pot, add enough water to cover beans at least 2 inches. Add a 1/2 teaspoon of salt. Simmer for one hour. Test for doneness. They can be a little al dente, but may need more time. Drain beans when soft. Prep soup ingredients per instructions. Cut salt down to 1/2 teaspoon. Simmer 30 minutes. Add corn and adjust salt to taste.
You can certainly substitute most any other beans. If they are smaller than pintos, decrease the pressure cook time by 3-5 minutes.
Soaked beans cook faster and more evenly. If you do not get around to pre-soaking your beans place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 10 minutes. Manually release. Drain and set aside.
FYI, if you do not pre-soak or pre-cook the pinto beans, they would take roughly 45-50 minutes of pressure cooking time, with some uneven cooking. That being said, yes, you can absolutely do it this way, just allow for the full, natural, long release.
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