2-3tablespoonscanola oilor another oil if you prefer
cilantrofresh and chopped
jicamacut into matchsticks
Press Sauté to pre-heat the Instant Pot. When the word “hot” appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
Add the chili, cumin, and oregano, stirring to mix into the onions. Add the beans, water, chipotle oil, green chiles, and salsa.
To make the chile oil: In a blender puree the chiles with the oil until smooth, adding a bit more oil, if needed, for a smooth paste. Reserve in freezer to use as desired.
Lock the lid in place. Press Manual and adjust the time to 13 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
Press Sauté and stir in the greens and cook about 4 minutes, until they shrink and disappear into the beans. Press Cancel. Stir in the vinegar.
Taste, adding salt to your liking. Serve with your choice of garnishes. Vegan cheese, vegan sour cream, avocado, cilantro and corn all make excellent toppings for this recipe.