I’ve got a new cookbook for you, my friends. My good friend Jane Bonacci, creator of the delicious The Heritage Cook blog, has a new cookbook out with Sara de Leeuw of the gorgeous My Imperfect Kitchen blog. It’s titled The Gluten-Free Instant Pot Cookbook: Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers, and will be released on September 19th. Go check it out, and place your preorder here on Amazon if you’re looking for some fuss-free dishes for the Instant Pot!
A Little About this Cookbook
Is your Instant Pot still in its box because you’re afraid to give it a whirl? Then this is your cookbook. It begins with an excellent primer on electric pressure cookers to make you feel more comfortable from the get-go. And if you follow a gluten-free diet, it includes a recipe for making your own gluten-free flour.
This cookbook of 50 recipes offers chapters for breakfasts, appetizers, soups/stews, grains/rice, pasta, main dishes, sides, desserts, and stocks. Of the 50 gluten-free recipes in the book, 33 are vegetarian or offer a vegetarian option. A number of them are vegan or offer a vegan option.
The recipes are very straightforward, and most use ingredients you likely have on hand. By the way, this chili was a perfect example. The only item I didn’t have on hand was canned pumpkin puree, and it was super-easy to pick up.
All recipes incorporate whole foods and every recipe I tried was delicious. Of note, the Spicy Butternut-Squash Soup and Quinoa Vegetable Salad with Lemon Vinaigrette were big hits here. But so far, this Pumpkin Black Bean Chili is our favorite. Carnivorous Maximus (my meat-loving husband) didn’t even miss the meat. Go team!
Note: If you don’t have an Instant Pot, you need one. Just go to the right column and scroll until you see the photo of one under “Purchase My Favorite Appliance”. Click on the photo and go buy one! Seriously.
Pumpkin Black Bean Chili
- 1 (28-ounce or 784 g) can fire-roasted diced tomatoes, including juice
- 1 large poblano pepper, seeded and finely chopped
- 2 jalapeño peppers, seeded and minced
- 1 chipotle pepper from canned gluten-free chipotle in adobo, chopped
- 1 medium yellow onion, minced
- 4 cloves garlic, minced
- 1 1/2 cups (210 g) chopped walnuts, toasted
- 2 cups (400 g) red lentils
- 1 tablespoon (15 ml) sauce from the chipotles in adobo, or more depending on your heat preference (La Costeña brand is gluten free)
- 2 teaspoons (12 g) salt
- 3 tablespoons (24 g) gluten-free chili powder (Penzey's and McCormick clearly label their products)
- 2 tablespoons (14 g) smoked paprika (Penzey's brand is gluten free)
- 7 cups (1645 ml) vegetable stock, divided (recipe included in book)
- 1 (14-ounce, or 392 g) can pumpkin puree (not pie filling)
- 2 (15-ounce, or 438 g) cans black beans, well rinsed and drained
- Avocado slices
- Lime wedges
- Chopped fresh cilantro
- Savory Gluten-Free Corn Bread (recipe in book)
Place the tomatoes, peppers, onion, garlic, walnuts, lentils, and seasoning in the inner pot of your electirc pressure cooker. Stir in 6 cups (1410 ml) of the vegetable stock.
Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 30 minutes.
When the cooking time is complete, do a quick release by opening the release knob and venting all the steam. When the float pin drops, unlock the lid and open it carefully.
Stir in the pumpkin puree, black beans, and 1/2 cup (120 ml) of remaining stock. Lock the lid back in place and allow the beans to warm through, about 5 minutes. If the chili is too thick, add the remaining 1/2 cup (120 ml) stock and stir well.
Serve with avocado, lime wedges, cilantro, and corn bread as desired.
Jane and Sarah add the note that "red lentils have been hulled and split, showing their lovely golden-orange color. They are easier to cook and make for a very smooth consistency.
I'm allergic to walnuts, and substituted roasted coarsely chopped pumpkin seeds with great success.
At a glance, you might think this chili will be super spicy, but it was a perfect moderately spicy dish. So don't be tempted to tone it down when you make it if you like dishes with a little kick.