Lentils With Mushrooms In A Pressure Cooker Food

HOW TO COOK LENTILS IN AN INSTANT POT

Steps:

• Sauté onions and garlic: Select the sauté setting on an electric pressure cooker. Heat the oil until it shimmers but does not smoke. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes.
• Pressure cook: Add the lentils, water or broth, and salt. Cover with and lock down the lid. Pressure-cook for 15 minutes at HIGH pressure.
• Release naturally: Once the cook time completes, allow the pressure cooker to release pressure naturally; this takes about 10 minutes. Once all the pressure has released, turn the steam valve to release any remaining pressure. Remove the lid away from you. Taste the lentils and adjust with salt and pepper as needed.

LENTILS WITH MUSHROOMS IN A PRESSURE COOKER

Steps:

• Chop the onion, celery, carrot, and mushrooms. Mince the garlic. Heat the olive oil and ghee in the cooker over low heat. Add the onions and garlic and gently cook for 2-5 minutes or until the onion becomes clear, but not brown. Add the mushrooms, celery, and carrot and cook for another 5 minutes or until the mushrooms are lightly sautéed.
• Add the lentils and broth. Lock the lid into place and cook at high pressure for 12 minutes. Allow the pressure to reduce gradually. When done, add the vinegar and salt to taste.

LENTIL-MUSHROOM "MEATLOAF"

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

PRESSURE-COOKER LENTIL STEW

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.

PRESSURE COOKER LENTIL SOUP

Steps:

• In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
• Add the carrots and celery and saute for a minute or two.
• Add the ground cumin and stir well.
• Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
• Cook for 20 minutes.
• Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
• Remove the bay leaves.
• If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
• Season with salt and fresh ground pepper to taste.