Dinner, Gluten Free, Instant Pot Recipes, Recipes, Vegetarian

Southwest Style Sweet Potatoes

Sweet Potatoes are incredibly easy in the Instant Pot. I love that they just peel out of their skin after cooking, and the fact that a large one cooks in just 15 minutes is so helpful when I’m short on time and need to make something filling and healthy. That’s where Southwest Style Sweet Potatoes come in to save our boring dinner. It’s something a little different, but super delicious! It was so good that my hubby, who practically requires meat at every meal, hardly noticed it was vegetarian and gobbled it right up! I love sneaking in vegetarian meals when I can, and this one is packed with sweet and savory flavors and the textures are spot on, making it perfect for any pallet.

This is so easy and only requires 5 ingredients! Sweet Potatoes, Corn, Black Beans, Cilantro, and a quick homemade Cilantro-Ranch Dressing. It was so simple and sooo good!

You Will Need:
*4 Sweet Potatoes
*1 cup uncooked Black Beans, or 1-2 Cans if using the quicker method
*4 Corn Cobs broken in half (I use the 8 pack of Corn Cobbettes, they are already broken in half), or 1-2 Cans of Corn if using the quicker method
*Cilantro, I use 1 handful finely chopped for the sauce, and 1 handful of leaves for topping.
*Ranch Dressing

Okay, there is actually a 6th ingredient which is vital to this recipe, Water for the pressure cooker, don’t forget this or it won’t come to pressure and your food will not cook properly.

I use 1 cup of water when cooking the sweet potatoes and corn (they cook together at the same time) and if you aren’t using canned beans, you will also need 3 cups of water for the 1 cup of beans. I started my black beans from dry beans that I buy in the bulk section of the grocery store, which costs less and is better for the environment. The dry beans cook in the Instant Pot in only 25 minutes on Manual High Pressure, with Natural Pressure Release, but as mentioned, you could easily substitute the corn and beans for canned to cut the cook time down to 15 minutes. Note: If cooking them from dry beans you will want a ratio of 3c Water:1c Beans. Once you’ve got the beans done, you’re ready to go, and it will only take about 20 minutes until this meal is ready to start plating.

Step 1: Put 1 cup of water in the bottom of the Instant Pot. Add the sweet potatoes, and the frozen corn, I do potatoes on bottom and corn on top. Set to Manual High for 15 minutes or 10-12 for medium sized potatoes.

Step 2: While that starts cooking, sort and separate the Cilantro leaves from the stems. Finely chop half of the leaves and put into a mason jar with some ranch dressing. I use about 1 cup of Ranch and a nice handful of finely chopped cilantro leaves. Stir together and set in the fridge to chill.

Step 3: Once the potatoes and corn are finished, Bring out a couple of the corn cobs and cut the corn off to serve over the Sweet Potatoes. Slice the Sweet Potatoes open, and add a big scoop of the warm black beans, a big scoop of corn, a healthy drizzle of the Cilantro-Ranch Dressing, and add a little cilantro to the top of that. This is amazing as is, but some extra options to add to this that would be great are: Slices of Avocado, Broken up Tortilla Chips, Cheese, Spinach, Tomato Slices, Salsa.. and probably more! Leave me a comment below and let me know what you would add, I would love to hear how this turns out for you!


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