Instant Pot Sweet Potato & Black Bean
Instant Pot Sweet Potato & Black Bean is a vibrant, hearty dish that perfectly marries the natural sweetness of sweet potatoes with the earthy richness of black beans. This one-pot wonder is not only packed with delightful flavors but also offers a nutritional boost, making it ideal for busy weeknights or cozy family gatherings. With aromatic spices enhancing each bite, this easy-to-prepare recipe is sure to impress everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 600g), diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Set your Instant Pot to the sauté function. Add olive oil, chopped onion, and minced garlic; sauté until translucent (about 3-4 minutes).
- Stir in cumin and chili powder until fragrant.
- Add diced sweet potatoes and rinsed black beans. Pour in vegetable broth and stir to combine.
- Seal the lid of the Instant Pot, ensuring the valve is set to 'sealing.' Cook on high pressure for 8 minutes.
- Once cooking time is complete, perform a quick release by turning the valve to 'venting.'
- Gently stir the mixture before serving hot as-is or over rice/quinoa.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 275
- Sugar: 6g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added flavor, consider topping with fresh cilantro or avocado. - To customize, substitute sweet potatoes with butternut squash or add corn for extra sweetness. - Store leftovers in an airtight container for up to four days; reheat on the stovetop or microwave.