Prep Time: 10 minutes | Cooking Time: 8 minutes |
Servings: 4

Ingredients : 

1½ cups vegetable broth
½ cup tomatoes, undrained diced
1 small onion, diced
2 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon ground coriander
Salt and pepper to taste
½ cup carrots, diced
2 small potatoes, cubed
½ cup bell pepper, chopped
½ can black beans, drained and rinsed
1 cup frozen corn kernels
½ tablespoon lime juice
2 tablespoons cilantro for topping, chopped
Whole-wheat tortilla chips

Directions : 

1. Add the oil and all the vegetables into the instant pot and Sauté for 3 minutes.
2. Add all the spices, corn, lime juice, and broth, along with the beans, to the pot.
3. Seal the lid and cook on Manual setting at High Pressure for 5 minutes.
4. Once done, natural release the pressure when the timer goes off. Remove the lid.
5. To serve, put the prepared mixture into a bowl.
6. Top with tortilla chips and fresh cilantro. Serve.
Per Serving calories: 183 | fat: 0.9g | protein: 7.1g | carbs: 39.8g | fiber: 8.3g | sodium: 387mg