This terrific recipe from Jill Nussinow’s Vegan Under Pressure cookbook (link below), can be a filling for a number of Latin dishes such as tacos, enchiladas, and with the addition of rice–burritos. It also makes a tasty Nourish Bowl served over rice and accompanied with shredded cabbage, salsa, vegan sour cream, hot sauce, and cilantro.
Nan’s vegan sour cream— https://nansimonsen.com/dishes/nans-vegan-sour-cream/
I doubled the recipe for the video, and it still fit easily in the 6 qt Instant Pot. Another winner from Jill Nussinow. Serves 4
Set the Instant Pot to saute; add the oil if using. Add onion and mushrooms to the pot and saute for 2-3 minutes. Add the garlic, chile, and spices and saute another minute. This lightly toasts the spices, but don’t overdo it or they will burn and become bitter. Stir in the lentils and stock.
Lock the lid on the cooker. Set on high pressure for 5 minutes. Let the pressure come down naturally. Remove the lid, tilting away from you.
Add the kale. Lock on the lid, cook on high pressure for 1 minutes, then quick release the pressure. Remove the lid, tilting away from you.
If you like your kale more cooked, lock the lid back on the cooker and let it sit another few minutes. Add salt and hot sauce to taste, and garnish with chopped cilantro or parsley.
