Instant Pot Black Bean Quinoa Stew - Dump and Go Dinner
Brimming with black beans, quinoa, celery, peppers, sweet potatoes, and more this freezer recipe is great for a veggie-laden dinner on blustery days! Our Instant Pot Black Bean Quinoa Stew will fill you up and keep your insides toasty while you relax after an active afternoon.
Ingredients
- ⅔ cups dice Onion, Yellow
- 1 cup peel and dice Sweet Potato
- 2 cups slice Celery
- ½ cups dice Bell Pepper, Green
- 1 teaspoon mince Garlic, Cloves
- ⅓ teaspoons Thyme, Dried
- ⅓ teaspoons Oregano, Dried
- ⅔ teaspoons Salt
- ⅔ teaspoons Black Pepper
- ⅔ cups rinse and drain Quinoa
- 9 ⅔ ounces Diced Tomatoes, Fire Roasted
- 10 ounces drain and rinse Black Beans, Canned
- ⅛ cups Red Wine
- 2 ⅛ cups Vegetable Broth/Stock
- 2 teaspoons Garlic Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of round containers. Seal, label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Naturally release pressure for 5 minutes then release any remaining pressure.