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Instant Pot Kidney Beans Filling for Tacos & Burritos
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
52
kcal
Author
Corrie
Ingredients
5
g
kidney beans
soaked overnight
1
small
onion
chopped
1
medium
carrot
4
garlic clove
2
tablespoon
fresh basil
1
tablespoon
olive oil
½
teaspoon
thyme
½
teaspoon
oregano
¼
teaspoon
red pepper flakes
to taste
Salt and pepper
Instructions
Put the oil, garlic and onions in the Instant Pot and select “Sauté”.
Sauté for 3 minutes and add salt and all the spices.
Sauté for 1 minute and add tomatoes, carrot, kidney beans and water.
Set the instant pot to “Manual” and cook for 25 minutes at high pressure.
Release the pressure quickly and stir in salt and sugar.
Transfer the mixture into a blender and blend to a coarse paste.
Nutrition
Calories:
52
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
14
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
2654
IU
|
Vitamin C:
4
mg
|
Calcium:
22
mg
|
Iron:
1
mg