(5 votes, average: 3.40 out of 5)
Loading...Ingredients
Scale
- 1 medium onion, diced
- 2 medium cloves garlic, minced
- 1 medium jalapeño pepper, top removed and left whole
- 2 cups dry long grain white rice
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 4 cups vegetable or chicken broth
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Additional salt and pepper, to taste
- Optional: 1 avocado, peeled and sliced to serve with soup
Instructions
- Set the Instant Pot to sauté mode.
- Heat 2 Tablespoons olive oil, then add sliced onion, garlic, and jalapeno.
- Stir occasionally, sautéing for 3 minutes.
- Add rice. Saute for additional 3 minutes.
- Add remaining ingredients.
- Secure the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting for 8 minutes. When the timer goes off, carefully release the pressure using quick release.
- Serve in bowls with avocado slices (optional).
