Prep Time: 15 Min
– 1 tbsp vegetable oil – 1 onion choppes – 1 bell pepper in small cubes – 1 zucchini in small cubes – 3 cloves garlic finley chopped – 2 can (19oz) red bean – 1 can (28oz) diced tomatoes – 1 cup frozen corn or fresh – 2 cups pumpkin purée I use store-bought homemade recipe below – 1 cup vegetable broth – 1 tbsp chili powder – 1 tbsp cumin – 1 tsp oregano – Salt and pepper to taste to taste
Cook Time: 8 Min
Select sauté, heat the oil, add the onions, bell pepper and zucchini. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Press cancel
Add the rest of the ingredients and stir. Close the lid of the pressure cooker and place the valve in sealing position. Select manual and set 8 minutes to high. It will take about 5 minutes for the pressure to rise. When the end of the cooking alarm sounds, relieves the pressure immediately and remove the lid carefully.