Instant Pot Electric Pressure Cooker Recipes
8
Red Lentil Chili by Chef AJ
P
reperation:
Blend the
dates, garlic,
red bell pep-
per and to-
matoes in a blender
until smooth.
Place all remaining
ingredients in Instant
Pot and cook on high
for 10 minutes.
Let pressure release
naturally or quick re-
lease and enjoy imme-
diately. Served over a
baked potato and
sprinkled with some
faux parmesan, this absolutely rocks!!!
Faux Parmesan
This is much more economical
than the store bought version
Ingredients:
1 - cup raw nuts or seeds or a
combination (e.g. walnuts,
almonds, sunflower seeds)
1/2 cup nutritional yeast
1 Tablespoon salt-free season-
ing (I prefer Benson’s Table
Tasty)
Preparation:
In a food processor fitted with the “S” blade or in a blend-
er, combine all ingredients until a powdery texture is
achieved. If you like it more chunky, process less.
Chef AJ’s Note:
You can also use store bought almond flour in place of the almonds. We use this on
everything from air popped popcorn to potatoes to steamed veggies and as a topping
on chili and soups.
You can find more Chef AJ’s recipes and videos at www.EatUnprocessed.com.
Ingredients:
One pound of red lentils
7 cups of water
2 -14.5 ounce cans of salt-
free diced tomatoes (fire
roasted preferred)
1 – 6 ounce can of salt-free
tomato paste
10 ounces of chopped
onion (approximately one
large)
One pound of red bell
pepper, (approximately 2
large)
3 ounces of pitted dates
(approximately 12 Deglet
Noor or 6 Medjool)
8 cloves of garlic, finely
minced
4 Tablespoons Apple Cider
Vinegar
1.5 Tablespoons Parsley
Flakes
1.5 Tablespoons Oregano
1.5 Tablespoons Salt-free
Chili Powder
2 teaspoons
smoked paprika (different
than regular paprika)
½ teaspoon chipotle pow-
der (or more to taste)
¼ teaspoon crushed red
pepper flakes (or more to
taste)
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