Servings: 6

2 Tbsp olive oil 2 Tbsp olive oil
1 large red or yellow onion diced 1 large red or yellow onion diced
Salt and pepper Salt and pepper
6 garlic cloves smashed and diced 6 garlic cloves smashed and diced
1½ C vegetable broth 1½ C vegetable broth
2 packed Tbsp brown sugar 2 packed Tbsp brown sugar
2 Tsp ground cumin 2 Tsp ground cumin
2 Tsp garlic powder 2 Tsp garlic powder
2 Tsp onion powder 2 Tsp onion powder
2 Tsp chipotle powder 2 Tsp chipotle powder
1/4 C orange juice ¼ C orange juice
1½ lbs sweet potatoes scrubbed, peeled and cubed (not small) 1½ lbs sweet potatoes scrubbed, peeled and cubed (not small)
2 15 oz can black beans drainage rinsed 2 15 oz can black beans drainage rinsed
1 28 oz can fire roasted tomatoes 1 28 oz can fire roasted tomatoes
1½ Tbsp lime juice (juice from whole lime) 1½ Tbsp lime juice (juice from whole lime)
½ Tsp salt ½ Tsp salt
¼ Tsp pepper ¼ Tsp pepper
10 oz bag frozen corn 10 oz bag frozen corn

Turn on IP to sauté mode
Once the pot is hot add oil, onions, salt and pepper and sauté until translucent. About 5 minutes.
Add garlic and stir until fragrant. About 1 minute.
Select cancel.
Pour in ¼ C vegetable broth and scrape bottom to deglaze.
Add remaining vegetable broth and remaining ingredients except corn. DO NOT STIR. Tomatoes should be the top layer in the pot.
Close lid and set to sealing.
Select pressure cook/manual and set time to 5 minutes.
When pressure cooking is complete do a controlled quick release to avoid liquids from spraying out of the valve.
When the pin drops carefully open the lid.
Turn the pot on to sauté and stir in the corn.
Simmer and stir for 4 to 5 minutes until corn is warmed through.
Turn off sauté and serve with your favorite toppings.