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 can fire-roasted diced tomatoes, including juice, (784 g)
- 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 chopped walnuts, toasted, (210 g)
- 2 cups red lentils, (400 g)
- 1 tablespoon sauce from the chipotles in adobo, or more depending on your heat preference (La Costeña brand is gluten free), (15 ml)
- 2 teaspoons salt, (12 g)
- 3 tablespoons gluten-free chili powder (Penzey's and McCormick clearly label their products), (24 g)
- 2 tablespoons smoked paprika (Penzey's brand is gluten free), (14 g)
- 7 cups vegetable stock, divided (recipe included in book), (1645 ml)
- 1 14- ounce can pumpkin puree (not pie filling), (392 g)
- 2 15- ounce cans black beans, well rinsed and drained, (438 g)
- 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 electric 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.