By Patricia
This instant pot beans and whole grains recipe is here for busy nights. Looking for a super-simple dinner recipe that comes together in under an hour, with most of that being hands-off time? Look no further than this delicious taco flavored bean and whole grain dish.
This dinner comes together in an hour, with only about 10 minutes of hands-on time. It really doesn’t get any easier! This is all the time it took me to chop my onion and slice my garlic, and find the included spices.
While the Instant Pot was heating, I was able to quickly put together our side for the evening. I sliced some zucchini and got that roasting in the oven. My kale was already chopped, washed & spun, courtesy of my weekend prepping. All my other veggies were chopped also, so making our dinner salad was simply a matter of throwing a little of all of this into the salad bowls.
“The fondest memories are made when gathered around the table.”
Instant Pot Beans and Whole Grains
Equipment
- Instant Pot
Ingredients
- 2 cups Bob's Red Mill Whole Grains and Beans Soup Mix Sorted and rinsed
- 1 whole sweet onion, diced
- 4-5 cloves garlic, thinly sliced
- 4 oz Diced green chilies 1 can
- 10 oz Rotel, no salt added 1 can
- 1 packet Frontera Ground Beef Taco Skillet Sauce (we are using just the sauce- no cows harmed here!)
- 1 TBSP McCormick Taco Seasoning mix Or homemade taco seasoning, if preferred
- 1 tsp Mexican Oregano, crushed
- 2 ¼ cups low sodium vegetable broth
Optional Toppings
- 1 Anaheim chili, diced or 2 jalapenos, diced
- 1 bunch Green onions, sliced
- 1 Tomato, chopped
- Chopped cilantro or parsley
Optional Homemade Sodium-Free Taco Seasoning
- 1 tsp chili powder
- 5 tsp paprika
- 1 ¼ tsp cumin
- 1 tsp oregano
- 1 ¼ tsp onion powder
- 1 ¼ tsp garlic powder
Instructions
- If using homemade sodium-free taco seasoning, simply mix all the ingredients together, and store in a labeled glass jar.
- Dice the onion and add it to the bottom of the instant pot. Add the sorted, rinsed mix of the whole grain and bean mix. Add the sliced garlic, the green chilies, the Rotel, taco seasoning, taco skillet sauce, Mexican oregano (be sure to crush it between your hands prior to adding), and the veggie broth.
- Seal the lid and set the Instant Pot to high pressure cooking, 32-50 minutes. Once cooked, use the natural pressure release.
- To serve, top with finely diced anaheim or jalapeno chilis, finely sliced green onion, chopped tomatoes, parsley and/or cilantro.
- Serve alongside a salad or on a bed of dark leafy greens, like spinach or kale. Or with a side of steamed broccoli, and other roasted veggies.
Notes
So there you have it: a super easy, tried-and-true recipe that is perfect for when you’re in a pinch.
If you wanted, you could even add all the ingredients to your Instant Pot and using the delay start feature, program it to start cooking about an hour prior to when you get home.
That way, you’d only need to prepare the toppings and sides to get dinner on the table in a jiffy! Hope this helps to make your rushed weeknight dinners a success!
