Pressure Cooker Black Bean & Lentil Chili

Pressure Cooker Black Bean & Lentil Chili was pinched from <a href="https://www.hippressurecooking.com/black-bean-lentil-chili-pcs/" target="_blank" rel="noopener">www.hippressurecooking.com.</a>

"This recipe fills a 6L/qt pressure cooker half-way - this is the maximum fill level for beans in a pressure cooker. Do not double this recipe unless you're using a 12L/qt pressure cooker. As-is this recipe feeds 6-8 people. Substitute the lentils with any variety of whole lentil. The same pressure cooking time is given for both stove top and electric pressure cookers in this recipe because although the stove top pressure cooker cooks "hotter", at a higher pressure, than electrics the natural release is actually a bit faster. So, the electric pressure cooker compensates for this cooking temperature difference by actually cooking the food further during the longer Natural Release (almost 30 minutes for electric versus about 15 for stove top)...."

INGREDIENTS
1 tablespoon olive oil
1 medium red onion, chopped
2 medium carrots, chopped
1 tablespoon paprika
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons powdered cumin
1 ounce (30g) dried mushrooms (any kind, I prefer Porcini)
1 cup (200g) lentils, sorted and rinsed
2 cups (400g) dry black beans, soaked overnight and rinsed
1 - 14 oz. can (400g) chopped tomatoes (or 1 3/4 cups freshly chopped tomatoes - about three tomatoes)
4 cups (1L) water
2 tablespoons Worcestershire Sauce
1 teaspoon salt, or to taste
grated cheddar cheese
quick-pickled jalapeño peppers
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