Mexican Instant Pot Pinto Beans Stew

recipesfromapantry.com

Teri Ruebusch

2 tsp olive oil

¾ cup diced frozen onion or one large fresh onion, peeled and diced

1 tbsp minced garlic

4.5 cups vegetable broth

1 lb (450g) pinto beans rinsed and picked through

1 tsp dried oregano

1 tsp smoked paprika gives it a great smoky flavor!

¾ tsp ground cumin

¾ tsp ground coriander

29 oz (2 x 14.5 oz cans) canned diced tomatoes

Tamari soy sauce to taste (at the end of cooking), or regular soy sauce if not GF

Directions at recipesfromapantry.com

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