Not-Fried Pinto Beans

Source: The Fresh & Healthy Instant Pot Cookbook

1 cup dried pinto beans, soaked for 8 hours & drained
3 cups water
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

1. Combine beans, water,onion & garlic in Instant Pot. Secure lid & pressure cook on high for 20 minutes. Let pressure release naturally.

2. Drain the beans, reserving the liquid. In food processor place bean mixture, 1/2 cup reserved liquid, cumin, chili powder, & salt.  Process on low until desired consistency.

3. Store leftovers in an airtight container for up to a week.  

Thai-Style Farro Salad

Source: The Fresh & Healthy Instant Pot Cookbook
Makes 6-8 servings

Farro is an ancient grain that packs nearly 8 grams of protein and fiber in each cooked cup, more than quinoa!

2 cups farro
2 cups water

2 TB olive oil
1/2 cup lime juice
1 tsp salt
2 TB tamari
1/4 cup maple syrup

1 red bell pepper, diced
1 English cucumber, diced
1 large carrot, peeled & diced
1 small bunch green onions, chopped
1 cup chopped cilantro

1. Combine farro & water in Instant Pot. Secure lid & pressure cook on high for 10 minutes. Let pressure release naturally for 10 minutes. Let cool.
2. Meanwhile, make dressing: stir together olive oil, lime juice, salt, tamari, & maple syrup. 
3. In large bowl combine cooked farro, dressing, & remaining ingredients.  Chill for 2 hours to allow flavors to fully develop.