I soaked 2/3 cup of black beans and 1/3 cup of kidney beans for 5 hours (soaking times vary for differnt beans). I also soaked 1/4 cup of wild rice separately at the same time. To test it out the first time I cooked the beans and rice first in the pressure cooker. I didn’t know if the 4qt pot could hold all the ingredients for my chili under the max-fill line. I found out the pot is really good as a 4qt pot on it’s own, the thick bottom really heats up fast and evenly. I sealed up the lid and watch the pressure build, and all the mechanisms pop up till finally the top knob started hissing and wobbling. After that it’s supposed to be only about 5min of cooking. You have to wait for the pressure to go down on its own or run it under cold water before the locking mechanisms release and you can open it.
- 28oz can of diced tomato
- 1 cup of dried beans (any type, I used black beans and kidney beans)
- 1/4 cup of wild rice
- 1 cup water
- 2 Portobello mushrooms
- 4 shitake mushrooms
- 1 medium onion
- 1 poblano chili (or bell pepper)
- 2 small green chilies of your choice
- 2 cloves of garlic
- 1/2 cup of chopped cilantro
- 2 tbsp chili powder*
- 1 1/2 tsp kosher salt
- 3 tbsp olive oil
Soak the beans and wild rice in a bowl of water that covers the beans by 1-2 inches for 1-4hrs, or go with canned beans and quick cook wild rice if not using a pressure cooker (and leave off the added water). Drain off the cloudy soaking liquid and rinse. This recipe cooks the beans in the chili, not separately.
Dice the mushrooms and pepper into roughly ¾ inch chunks and the onions into ½ inch dice. Mince the garlic and green chilies.
Heat the pressure cooker pot medium high; add oil then onion, garlic and chilies.
Stir for a minute then add chili powder and salt. Continue to stir till everything is coated in chili powder. Next add the pepper then mushrooms, stir and heat thru.
Then add in can of tomato, beans, wild rice and water. Making sure everything is below the max-fill line (you can cut back on the water), mix well then cover and seal the pressure cooker. Wait for the sealing, followed by hissing then it’s about 8-10min. After which you turn off the heat and wait for the pressure to dissipate (another 10-15min). If you find it too soupy, turn heat back on and simmer for a few more minutes while stirring. It should thicken up nicely. Lastly, chop up the cilantro and mix in before eating.
I like the added textures of mushrooms and wild rice in a vegetarian chili, beans alone can seem monotonous.
*My chili mix usually has dried ancho, chipotle, and cayenne peppers, along with cumin, coriander, oregano, garlic powder, and some other stuff I can’t remember.