Smoky Red Bean–Vegetable Stew

This soup looks simple, but the smoked paprika adds such a lovely depth to this dish. I like to cook it for forty minutes to get a thick, chunky stew. Add a salad and a few pieces of toasted, buttered bread or a bowl of rice, and you’re good to go.

Active Time: 15 minutes

Function: Sauté (Normal); Manual (High)

Release: Natural + Quick

Total Time: 1 hour 15 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • 10 Ingredients or Less • SERVES 6

• 2 tablespoons vegetable oil
• 2 cups chopped carrots
• 2 cups stemmed, seeded, and roughly chopped green bell peppers
• 1 cup chopped tomato
• 1 cup chopped onion
• ¾ cup chopped fresh cilantro or parsley
• ¼ cup chopped fresh mint
• 3 cloves garlic, minced
• 1 cup dried red beans, soaked and drained (see Various Ways to Soak Beans for the Instant Pot)
• 2 tablespoons smoked paprika
• 1 to 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1½ cups water

1. Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the carrots, bell peppers, tomato, onion, ½ cup of the cilantro, mint, and garlic. Cook, stirring frequently, until the vegetables soften, about 2 minutes. Select CANCEL.

2. Add the red beans, paprika, salt, pepper, and water. Stir well to combine.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 40 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

4. Open the lid and use the back of a spoon to mash some of the beans to thicken the stew.

5. Ladle the stew into bowls, garnish with the remaining ¼ cup cilantro, and serve.