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    Pressure Cooker Red Lentil, White Bean, and Chickpea Stew

    Here's a winter warmer that'll be great when you're tired of that heavy, holiday fare. This one's made in the pressure cooker, so it's super fast. And we're using canned beans and chickpeas.

    So why are we using the pressure cooker? Because we can get an amazing, long-simmered flavor without much effort. Honestly, get out the cooker and have at it.

    This recipe is a slightly more ornate version of one that appeared in our GREAT BIG PRESSURE COOKER BOOK (which you can find here). It's the only book that takes all 500 recipes and makes them work for both stovetop and electric cookers. 

    If you'd like to hear the podcast about this episode, please click this link or find the media player on the main recipe page of our site. You can find this particular recipe in the drop-down menu at the top center of the player.


    Makes 4 servings

    • 1 1/2 tablespoons sweet paprika
    • 1/2 teaspoon caraway seeds
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 1 medium yellow onion, roughly chopped
    • 3 medium celery stalks, chopped
    • 3 cardamom pods (green or white)
    • 1 bay leaf
    • One 15-ounce can chickpeas, drained and rinsed
    • One 15-ounce can white beans, drained and rinsed
    • One 14-ounce can diced tomatoes (do not drain)
    • 1 cup vegetable broth
    • 1/4 cup red lentils
    • 2 tablespoons tomato paste
    • Sour cream for garnishing

    1. Mix the paprika, caraway seeds, cinnamon, salt, and pepper in a small bowl until uniform. Set aside.

    2. Warm the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and celery; cook, stirring often, until the onion softens a bit, about 3 minutes.

    3. Stir in the spice mixture as well as the cardamom pods and bay leaf. Toast over the heat for 20 seconds, stirring often. Then stir in the chickpeas, beans, tomatoes, broth, red lentils, and tomato paste until the tomato paste covers everything evenly.

    4. Lock the lid onto the pot. Bring the stovetop pot to high pressure (15 psi), then lower the heat as much as possible to maintain high pressure and cook for 7 minutes. Or set the electric pot to cook at high pressure (9 - 11 psi) for 10 minutes. NOTE: If you're working with an InstantPot, use the directions for the stovetop cooker.

    5. Turn off the heat under the stovetop pot or turn off the electric cooker. Use the quick-release method to bring the pot back to normal pressure. Unlock and remove the lid. Stir the stew well, then serve in bowls with sour cream for a garnish. 

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    Reader Comments (2)

    Love the recipe. But my problem is lentils sticking to the bottom of the pressure cooker. I tried adding more liquid and that helped a bit. Unless of course the recipe was supposed to result in a "bark." Any suggestions would be most appreciated.

    Oh, the reference is for the red lentil, white bean, and chickpea stew.

    April 8, 2018 | Unregistered Commentered

    Ed: I'm just not sure. Did you use only 1/4 cup RED lentils? I honestly don't know the answer here. I've made this dish countless times--it's go-to comfort food around here. Did you drain the tomatoes? (You shouldn't.) I'm really sorry about this. Did you use an Instant Pot? These cook at a slightly higher pressure than all other electric pressure cookers--and you probably should consider using the timings for a stovetop model, rather than an electric cooker. If you worked on a stovetop cooker, did you keep the flame so super low that the barest amount of pressure escaped the valve? Hmmm. If you see this post, write back and let's talk.


    September 26, 2018 | Registered CommenterMark Scarbrough

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