PPlace peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.*
The Instant Pot will beep when it's finished.
Flip the valve to "venting" for a quick release.
Turn Instant Pot off and stir in beans and corn.
Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken.
Taste and re-season if necessary and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (710g)|
|Recipe Makes: 1|
|Calories from Fat: 76 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 1424.5mg||49 %|
|Potassium 824.7mg||22 %|
|Total Carbohydrate 85g||25 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 74.3g|
|Protein 17.3g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 475
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