Roasted Veggies, IP Refried Beans & Mexican Red Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Turn pressure cooker to sauté mode. Add olive oil. Sauté onion for 2 mins, then add garlic and sauté for another 2 minutes. Sprinkle in seasonings (my measurements are approximate feel free to adjust to your liking). Add beans, then apple cider vinegar and stir well to remove ant stuck-on bits from the bottom. Pour in broth, add bay leaves and pressure cook on high for 90 minutes. Let the steam naturally release for 30 minutes before removing the lid. Once done, strain out the broth, and immersion blend beans until they reach your desired consistency, adding back in the strained broth as needed.

Step 2

Turn pressure cooker onto sauté mode. Add olive oil. Add onion and sauté onion for 2 minutes, then add garlic and sauté for another 2 minutes. Add rice and cook until translucent. Add in tomato paste, frozen peas, salt and broth then pressure cook on high for 5 minutes, and let the steam naturally release for 10 minutes before removing the lid.

Step 3

Wash & chop veggies and place on a baking sheet. Drizzle with olive oil and coat with your desired amount of seasonings. I like to mix a bit of bouillon with a tsp of warm water to pour over the veggies as well. Roast at 450F until they are tender.