Instant Pot Pumpkin Coconut Black Beans - Dump and Go Dinner
4
Servings
14
Ingredients
0
Comments
Creamy coconut milk, curry spices and pureed pumpkin take this savory Instant Pot black bean dish to new flavorful heights. Serve atop warm rice for a perfect fall dinner.
4
Servings
14
Ingredients
0
Comments
Ingredients
- 1 cup dice Bell Pepper, Green
- ¾ cups dice Onion, Yellow
- 1 ⅓ teaspoons mince Garlic, Cloves
- 10 ⅔ ounces Black Beans, Dried
- 10 ounces Pumpkin, Canned
- 2 ⅔ tablespoons Tomato Paste
- ⅔ tablespoons Curry Powder
- ⅔ teaspoons Cayenne Pepper
- ⅔ teaspoons Cumin
- ⅔ whole Bay Leaf
- 9 fluid ounces Light Coconut Milk, Canned
- ⅓ teaspoons Salt
- 2 cups Chicken Broth/Stock, Reduced Fat
- 2 cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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 (except broth and water) among indicated number of round freezer bowls.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
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.**
- Place all ingredients in Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 30 minutes.
- Let pressure release naturally.