Black Bean Stew


  • 3 tbsp olive oil
  • ¼ tsp cumin
  • ⅛ tsp pepper
  • ⅛ tsp cinnamon
  • Salt to taste
  • 1 garlic clove
  • 1 green onion
  • ½ cup zucchini
  • 10 cherry tomatoes
  • 1 cup black beans
  • 2 cups vegetable or bone broth or water
  • Add oil, seasonings, vegetables, and beans to the Instant Pot® pot.
  • Press Saute. Set time to 2 Minutes.
  • Stir with wooden spoon until time is up. Then add the broth or water. Stir.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, then set time to 30 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting.
  • Remove the lid from the Instant Pot®. You can serve immediately or let it cool, store in a glass storage container, and refrigerate.
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