gluten-free eats

I make this Pork and Pinto Bean Stew from Martha Stewart in my Instant Pot and I really like how it comes out. I can't do chiles, so I add a 15 oz can of fire-roasted diced tomatoes instead, and also four strips of chopped bacon, for funsies. If I plan ahead, I soak the pinto beans overnight, but they also work if you throw them in dry. The meat and the beans come out nice and tender and the broth is really good and gets better if you let it thicken a little, though I'm usually too impatient. I like to serve this with rice. It makes one dinner for three adults, and then we freeze the leftovers for two future dinners, and it warms up great.