Name: Porotos Granados
Total time: 20 min
Yield: 6 Servings
Ingredients: 3 tbsp olive oil; 1 tsp garlic (minced); ¾ onion (diced); ⅓ cup red pepper; 1 cup tomatoes (diced); ⅓ cup carrot (finely grated or shredded); 1 tsp paprika; 1 tsp oregano; 1 ½ tsp salt; 2 tsp basil (chopped); 2 cups yellow squash (diced); 2 cups Corn kernels (can be frozen); 3 cups cranberry beans (or dry white); 8 cups cold water

Porotos Granados

By :Karen Tumani

This cooking enthusiast has always been linked to the world of gastronomy, through her family.

Course

Main Dishes

Difficulty

Easy

Browse Category

Main Dishes

Duration

20 Minutes

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Corn Kernels, Cubed yellow squash, Diced Tomatoes, Pomegranate Beans

Keyword

30 Minutes or Less, Chilean, Instant Pot, National Holidays

Home Category

Main Dishes

Cook Time

20 Minutes

Servings

6 Servings

Ingredients

3 tbsp olive oil
1 tsp garlic minced
¾ onion diced
⅓ cup red pepper
1 cup tomatoes diced
⅓ cup carrot finely grated or shredded
1 tsp paprika
1 tsp oregano
1 ½ tsp salt
2 tsp basil chopped
2 cups yellow squash diced
2 cups Corn kernels can be frozen
3 cups cranberry beans or dry white
8 cups cold water

Course

Main Dishes

Difficulty

Easy

Browse Category

Main Dishes

Duration

20 Minutes

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Corn Kernels, Cubed yellow squash, Diced Tomatoes, Pomegranate Beans

Keyword

30 Minutes or Less, Chilean, Instant Pot, National Holidays

Home Category

Main Dishes

Cook Time

20 Minutes

Servings

6 Servings

Ingredients

3 tbsp olive oil
1 tsp garlic minced
¾ onion diced
⅓ cup red pepper
1 cup tomatoes diced
⅓ cup carrot finely grated or shredded
1 tsp paprika
1 tsp oregano
1 ½ tsp salt
2 tsp basil chopped
2 cups yellow squash diced
2 cups Corn kernels can be frozen
3 cups cranberry beans or dry white
8 cups cold water

Instructions

Press Saute for 2 Minutes. Put 3 tbsp olive oil in the bowl and add the garlic and onion. Stir well and add to the sauté, ⅓ cup pepper, 1 cup diced tomato, ⅓ cup grated or shredded carrot. Press Saute again for another 3 Minutes. Stir well and season with 1 tsp paprika, 1 tsp oregano, 1 ½ tsp salt, and 2 tsp basil.
Add 2 cups of yellow squash, 2 cups of sliced corn, 3 cups of white beans and 8 cups of cold water. Using a small spoon, taste liquid to adjust salt level.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
When done cooking, press Cancel and then turn the steam release handle to Venting. Once all the steam has escaped (this will happen when the float valve drops into the lid).