One of my class participants brought in her Instant Pot so I could demo its use in class. Unfortunately, my Instant Pot is on Cape Cod and, as of this writing, I'm still in Naples, Florida. This is so tasty and healthy. Also included is how to prepare recipe on stove top.

Recipe makes around 2 quarts.

• 4 cups veggie broth
• 1 1/2 cups peeled sweet potatoes
• 1 1/2 cups peeled red potatoes
• 1 (14 oz) can diced tomatoes, undrained
• 1/2 cup yellow onion, chopped
• 4 garlic cloves, minced
• 1 tsp minced ginger
• 2 tsps mild curry powder
• 1 tsp ground cumin
• 1 tsp Hungarian paprika
• 1/8 tsp cayenne pepper

• 5 cups fresh baby spinach
• 2 cups cooked garbanzo beans
• 1 cup cooked brown rice
• 1/4 cup fresh parsley, roughly chopped
• 2 T fresh lime juice

Instant Pot: In inner pot, stir together broth, potato, tomatoes, onion, garlic, ginger, and spices. Press Manual button, press button to set cooking time to 1 minute. Lock on lid, turn steam release handle to sealing.

Once cooking is complete, carefully turn steam release handle toward Venting position. It takes one minute for all the steam to escape. The lid lock pin will then drop and you will be able to remove the lid.

Then stir in the spinach, beans, and rice; wait 3 minutes for the spinach to wilt and beans and rice to heat through. Right before serving, stir in the lime juice.

 

Stovetop Method:  In large pot, stir together the broth, potatoes, tomatoes, onion, garlic, ginger and spices. Bring to boiling. Reduce heat to simmer 8 minutes or until sweet potato is fork tender. Turn off heat and stir in the spinach, beans, and rice. Wait 3 minutes for the spinach to wilt and beans and rice to heat through. Right before serving, stir in the lime juice.