A more sour and acidic coleslaw than the creamy variety that is really excellent. You may prepare this up to two weeks before serving time, and it only gets better.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large yellow bell pepper, diced
- 1 stalk celery, diced
- 1 tablespoon minced garlic
- 2 cups boiling water
- 2 cubes chicken bouillon
- 1 ½ cups dry black beans
- 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
- ⅓ cup frozen corn
- 1 ½ teaspoons kosher salt
- 1 teaspoon chili powder, or more to taste
- 1 teaspoon ground cumin
- 1 bay leaf
- ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
- Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
- Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer’s instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
- You can add 1/3 cup mojo marinade to the pot before pressure cooking, if you like.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 14 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 1601 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Great! The one thing I would change next time is the bell pepper. You have the orangish broth, red tomatoes, and yellow corn. It needs green. Next time I’d sub a green bell or even a jalapeno for the yellow bell. Overall great recipe though and no need to get hung up on the color of the bell. Use which one you like or have in the fridge.