White Bean, Chickpea, and Tomato Stew (Pressure Cooker) 6.000

Deb Lindsey for The Washington Post

Instant Pot Pressure Cooker Jan 10, 2017

Here, red lentils and bulgur thicken a Mediterranean-inspired stew. The traditional braise takes a bit of work and finesse; the slow cooker (see related recipe) and pressure cooker versions are easy enough for a weeknight.

You’ll need a 6-quart pressure cooker. This recipe is suitable for an electric pressure cooker, such as the Instant Pot, or a stove-top pressure cooker (see the NOTE below).

For a vegan garnish, place a dab of coconut milk yogurt in each bowl (or use sour cream for a vegetarian option).

Make Ahead: The dried chickpeas and beans need to soak, separately, overnight.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1 cup dried chickpeas
  • 1 cup dried white beans, such as Great Northern or cannellini
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 medium ribs celery, thinly sliced
  • 1 1/2 teaspoons dried dill
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 tablespoons mild paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • One 14-ounce can no-salt-added diced tomatoes, with their juices
  • 1/4 cup dried red lentils
  • 1/4 cup dried (medium-coarse) bulgur
  • 2 tablespoons tomato paste
  • 2 3/4 cups no-salt-added vegetable broth

Related Recipes

Directions

Place the chickpeas and beans in separate large bowls; cover each with a few inches of water. Let them sit overnight (8 to 12 hours).

Heat the oil in the pressure cooker turned to its sauteing function.

Add the onion and celery; cook for about 4 minutes, stirring often, until softened.

Stir in the dill, cinnamon, paprika, cumin, salt and pepper; cook for 20 seconds, until fragrant.

Drain the chickpeas and beans; add them to the pot. Add the canned tomatoes and their juices, the lentils, bulgur and tomato paste, stirring until the paste dissolves.

Stir in the broth. Lock the lid onto the machine and bring it to high pressure (9–11 psi). Cook at high pressure for 15 minutes. Unplug the machine or turn it off, to bring the pressure back to normal naturally, about 20 minutes.

Uncover; stir well before serving.

NOTE: For a stove-top pressure cooker, follow the directions for the electric pot (heat the oil in the pot on the stove top) but cook at high pressure (15 psi) for 10 minutes, followed by a natural release, about 10 minutes.

Rate it

Recipe Source

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Bruce Weinstein and Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.