How to Make Southwest Black Bean & Corn Breakfast Hash
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Select Sauté on the Instant Pot. Add oil, onion, and bell pepper. Cook 3 minutes until softened.
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Add diced potatoes, chili powder, cumin, and salt. Stir to coat.
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Add black beans and corn. Pour in 1/2 cup water.
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Cancel Sauté. Seal lid and cook on Manual/High Pressure for 8 minutes.
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Quick release pressure, stir, and serve hot.
Pro Tips for Perfect Southwest Black Bean & Corn Breakfast Hash
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of can black beans, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Southwest Black Bean & Corn Breakfast Hash?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Southwest Black Bean & Corn Breakfast Hash?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for can black beans, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.