Pearl couscous (aka Israeli couscous) was used as it has a chewy texture but If you want a gluten free option, substitute with Quinoa or feel free to omit.Both Stove Top and Instant Pot Instructions are provided.
• 1 Tablespoon olive oil • 1 onion diced • 3 garlic cloves minced • 1-2 bell peppers seeded and diced • 1 sweet potato, peeled and cubed (or potatoes) • 1 can black beans, drained and rinsed • 1 can kidney or pinto beans, drained and rinsed • 1 ½ Tablespoons chili powder • 1 Tablespoon cumin • 1 teaspoon paprika • 1 teaspoon salt • 1 teaspoon pepper • 1 (14 oz) can diced tomatoes • 1 cup uncooked pearl couscous ( or quinoa) • 2 cups vegetable broth • Optional Garnish: cilantro, avocado
Pressure Cooker Directions: Heat oil in sauté mode. Add onion, bell peppers and garlic and sauté for a few minutes. Press cancel. Add the sweet potatoes, beans, spices, tomatoes, pearl couscous, and broth.Stir and cook on high pressure for 5 minutes. Quick release valve and remove lid. Taste and adjust seasoning as needed. Serve with optional garnish.
For Stove top Directions: Sauté vegetables as directed in the pot with oil. Add in remaining ingredients and cook on low heat for 30 minutes.