Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
No ratings yet
Instant Pot Kidney Bean with Veggies
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Calories
213
kcal
Author
Corrie
Ingredients
1
cup
kidney beans
soaked overnight
1
medium
carrot
chopped
1
cup
tomatoes
chopped
3
tablespoon
fresh basil
1
teaspoon
thyme
1
teaspoon
red pepper flakes
1
small
onion
sliced
3
garlic cloves
minced
1
tablespoon
olive oil
1
teaspoon
oregano
to taste
Salt and black pepper
Instructions
Put the olive oil, garlic and onions in the Instant Pot and select “Sauté”.
Sauté for3 minutes and add red pepper flakes, oregano, fresh basil, thyme, salt and black pepper.
Sauté for 1 minute and add tomatoes, carrots, water and kidney beans.
Set the Instant Pot to “Manual” at high pressure for 35 minutes.
Release the pressure quickly and serve hot.
Nutrition
Calories:
213
kcal