Artichoke and Kidney Bean Stew

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What Started it all:
Kidney Beans, Artichoke, vegetable oil, instant pot

A hearty and flavorful stew to warm the soul


  • 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


  1. In the Instant Pot, heat the oil over medium-high heat.
  2. Add the onion and cook until softened, about 3-4 minutes.
  3. Add the garlic and cook for an additional minute.
  4. Add the artichoke, kidney beans, oregano, cumin, paprika, salt, and pepper. Stir to combine.
  5. Add the chicken broth and water. Stir to combine.
  6. Close the lid and set the valve to "sealing". Cook on high pressure for 10 minutes.
  7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  8. Serve hot, garnished with chopped fresh parsley if desired.

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