- Total time 40 minutes
- Portion size 6 servings
Ingredients
Method
Press Sauté and set to More on 6- to 8-quart Instant Pot. Add oil, garlic, onion and salt; cook, stirring often, until softened, 4 to 5 minutes. Add chili powder, coriander, cumin, paprika and tomato paste; cook, stirring often, until fragrant, about 1 minute. Stir in 2 cups water, scraping bottom of pot. Stir in tomatoes, peppers, lentils and quinoa.
Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 8 minutes (takes about 15 minutes to come to pressure). When cooking finishes, press Cancel; open Pressure Release Valve to release steam.
Open lid. Stir in kidney beans. Divide among bowls; top with sour cream, cilantro and avocado (if using).
Test Kitchen Tip: If you like spice, add one finely chopped chipotle pepper in adobo sauce along with the spices.
Nutritional facts PER SERVING: about
- Fibre 12 g
- Sodium 618 mg
- Sugars 10 g
- Protein 16 g
- Calories 299
- Total fat 7 g
- Potassium 1,002 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 48 g
%RDI
- Iron 49
- Folate 79
- Calcium 12
- Vitamin A 14
- Vitamin C 105
