What's in my Pantry Chilli in Instant Pot

(From Banu's Cookbook)

This is named What's in my pantry chilli, because that is exactly what this was. I did not really follow any particular recipe, I just used what was in my pantry today. So, please feel free to substitute and/or add your own ingredients.

Ingredients:
1 Medium Sized Onion - Chopped Finely
3-4 Mini Sweet Peppers - Chopped
1 Green Zucchini - Chopped
1 Carrot - Chopped
1 Small Tin of Hatch Green Chilies
1 16 oz Can of Dark Red Kidney Beans
1 16 oz Can of Sweet Corn
1 16 oz Can of Pinto Beans
1 16 oz Can of Fire Roasted Diced Tomatoes
2 tsp of Oregano
2 tsp of Cumin Powder
1 tsp of Cayenne Red Chili Pepper
2 tsp of Brown Sugar
Oil for Sauteeing
Salt for Cooking
1/2 - 1 cup of Water

For Pico De Gallo
1 Small Onion Chopped
2 Tomatoes Chopped
1/2 cup of Cilantro Chopped

Avocado for Topping

Instant Pot for Cooking

Method:
1. Heat the Instant pot in Saute mode. Put some oil. Put the chopped Onion, Sweet Peppers and Hatch Chille and saute for a few minutes (5-6) minutes or until the onions turn soft.
2. Now add the Zucchini, Carrot and all the seasoning and mix well. Cook for a few more minutes.
3. Now add all the canned ingredients, salt and some water. Basically the water should be about 1/2 inch over all the ingredients or even less.
4. Mix it all well and close the Instant pot lid. Turn the Steam Valve to sealing position. Switch off the Saute mode and chose the Bean/Chilli Mode. Mine was set to some 50 mins, but since I was using canned and not dry or pre soaked beans, I reduced the time to 25 mins.
5. Once the cook time is done, I did a natural pressure release, which means, I just waited for the pressure to release naturally. Chilli was done well and not over cooked or mushy.
6. Ladle the Chilli into a bowl, top it with Avocado and Pico De Gallo and Enjoy.


Notes:
1. You can of course do this in a regular pressure cooker or stove top. I happen to use Instant pot because it is easy to saute and cook all in one pot.
2. You can add any different kind of canned beans and some fresh tomatoes as well.
3. You can serve it with a bit of sour cream or greek yogurt too.
4. You can skip the Brown sugar, but I feel like it tempers all the sourness that is there in tomatoes etc.

Sprouted Moong Chilli

(From Banu's Cookbook)

Ingredients:
2 Cups of Sprouted Green Moong Daal
1/2 Cup of Chopped Red Onion
1 Cup of Chopped Yellow Squash
2 Cups of Chopped Spinach
1 Tsp of Ginger Garlic Paste
1/2 Tsp of Turmeric
1 Tsp of Cumin Powder
1 Tsp of Corriander Powder
1 Tsp of Red Chilli Powder
1/2 Tsp of Chaat Powder or Amchur Powder
Mustard Seeds for Tempering
Salt to Taste
Onion for Sauteing

Garnishing:
Chopped Red Onion
Sour Cream (Optional)

Method:
1. Cook the Sprouted Moon Daal in pressure cooker for 3-4 whistles or on stove top until it is fully cooked.
2. In a pan, heat the oil, add Mustard seeds and once it splutters, add the chopped onion and saute until it is translucent
3. Add the chopped squash and spinach and saute for a few more minutes. Add few table spoons of water and cook it until the squash is cooked.
4. Add turmeric and then add the cooked sprouted moong daal.
5. Mix it all well, add the rest of the masala powders including salt and cook on slow fire until everything is blended well.
6. Serve it hot with garnishing of chopped red onion and sour cream.