Artichoke and Kidney Bean Stew
What Started it all:
Kidney Beans, Artichoke, vegetable oil, instant pot
A hearty and flavorful stew to warm the soul
Ingredients
- 1 large artichoke
- 1 can kidney beans, drained and rinsed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup chicken broth
- 1/4 cup water
- Instant Pot
Instructions
- In the Instant Pot, heat the oil over medium-high heat.
- Add the onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for an additional minute.
- Add the artichoke, kidney beans, oregano, cumin, paprika, salt, and pepper. Stir to combine.
- Add the chicken broth and water. Stir to combine.
- Close the lid and set the valve to "sealing". Cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Serve hot, garnished with chopped fresh parsley if desired.
A hearty and comforting stew that's perfect for a cold winter's night. The Instant Pot makes it easy to cook the ingredients to tender perfection, and the flavors meld together beautifully. A dish that's sure to become a favorite.