Instant pot blender black bean dip

2 16oz cans black beans, drained & rinsed

¼ tsp cumin

2 tbsp olive oil

1 lime juice

1 tbsp Adobo sauce

1 small chipotle pepper, chopped

1 garlic clove

Sea salt to taste

Directions:

Add all ingredients except the salt to the glass pitcher. Close the lid. Press pulse until smooth. Salt to taste

Instant pot blender roasted red pepper hummus

30 oz can chickpeas, reserve liquid

1 tsp cumin

3 garlic cloves

2 lemon juice

¼ cup olive oil

½ cup tahini

1/3 cup chickpea liquid

½ tsp salt

1/2 cup roasted red peppers

Directions:

Add all ingredients into the glass pitcher. Close the lid. Press pulse until smooth. Top with roasted red peppers before serving.

Instant Pot Blender Carrot Apple Soup

This recipe was designed for the Instant Pot blender. It can also be cooked in the regular instant pot and then blended smooth with an immersion blender.

1 lb carrots, peel & chopped

1 medium onion, diced

2 apple, peel, core & diced

1 tsp garlic, chopped

1 tsp nutmeg

½ tsp cinnamon

3 ½ cups vegetable stock

Salt and pepper to taste

Directions:

Add all ingredients into the glass pitcher. Close the lid. Press soup mode twice for a creamy soup or once for a chunky soup

Stuffed Poblanos

8 poblano peppers

1 can black beans, drained and rinsed

1 Zucchini

1 Vidalia onion, chopped

4 garlic cloves, minced

1 can of corn, drained

1 can fire roasted tomatoes, undrained

1 cup cooked brown rice

1 tbsp ground cumin

1 top ground ancho Chilli pepper

1/2 tsp salt

1/2 tsp black pepper

1 cup of shredded cheddar cheese (I like cashew cheese)

3 green onions, chopped

Directions:

Preheat oven to 375 degrees

Broil peppers until the skins blister, around 5 minutes. Immediately place peppers in a large bowl and cover.

Mash black beans and set aside

Saute zucchini, garlic, and Vidalia onion until tender. Add corn, tomatoes, rice, spices, and beans. Remove from heat and stir in 1/2 cup cheese.

Peel charred skins from the peppers and discard. Cut each pepper lengthwise, leaving the skin intact, discard seeds. Fill peppers with mixture and place in a baking dish coated with cooking spray.

Bake until bubbly, around 15 minutes. Sprinkle with green onions and remaining cheese. Cook an additional 5 minutes.