A Fall weather favorite, perfect Instant Pot recipe for meatless Monday! Packed with veggies and full of flavor! Simple ingredients, ready in 30 minutes!
| Servings | Prep Time |
| 5 people | 10 minutes |
| Cook Time |
| 20 minutes |
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A Fall weather favorite, perfect Instant Pot recipe for meatless Monday! Packed with veggies and full of flavor! Simple ingredients, ready in 30 minutes!
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Ingredients
- 1 can large organic fire roasted diced tomatoes
- 1 can organic corn
- 1 can black beans
- 1 can cannellini beans
- 1/2 package white mushrooms chopped
- 1 small zucchini chopped
- 1 small sweet onion chopped
- 1 green pepper chopped
- 2 tablespoon organic chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1/2 tablespoon paprika
- 1 dash salt and pepper to taste
- 1 tablespoon olive oil
- 1 dash cayenne pepper
Instructions
- Set instant pot to "sautée". Heat olive oil and add onion and bell pepper. Stir frequently and add spices. Once onions brown and become translucent - hit "soup" button and add all other ingredients. Close lid and cook for 20 minutes. Salt and pepper to taste! Top with chopped avocado and jalapeños! Don't forget to take a picture, post, and tag with #jerseyjennskitchen!
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