This is one of my favorite recipes from my book, The Ultimate Vegan Cookbook for Your Instant Pot. It's a one post meal that's just as great in a burrito or taco as it is with a salad and a piece of homemade bread.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: electric pressure cooker, great northern beans, instant pot, plant based, Tomatillo White Beans, vegan
Prepare the sauté ingredients by adding the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureed.
Set the sauté setting on your Instant Pot to normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.
Add in the pressure cooker ingredients. Add the white beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure that the steam release handle is sealed. Cook on manual setting at high pressure and set for 35 minutes.
Allow the pressure to release naturally.
If there is still more liquid in the pot than you’d like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.