Lentil Potato Stew…with creamy coconut pizazz

Coconut Lentil Potato Stew

Servings: 10

Instant Pot: 25 minutes

Preparation: 10 minutes

Ingredients

Spices

1/2t salt

1/8t cayenne pepper

1/2t rosemary

1/2t thyme

1/2t oregano

EVOO (drizzle, about 1t)

1 yellow onion, chopped

5 garlic cloves, smashed then chopped

1 medium sweet potato, diced

6 small red potatoes (about 2 cups worth) diced

3 celery stalks, chopped

1 giant carrot, cut like quarters

1C chopped kale (any type works)

1C Chana dal (yellow lentil)

1C coconut milk

3C water

Always prepare all ingredients and spices before you turn on the Instant Pot (IP).

Put IP on sauté, add EVOO and heat.

Add garlic and stir for about 1 minute. Add onion and continue sauté stirring for another minute or two.

Next add all remaining vegetables and continue to stir. This gets HOT so don’t leave it alone.

Add coconut milk and turn IP to “Manual” setting HIGH and 25 minutes.

Add water and continue stirring to blend.

Add spices and slowly blend.

Add dal/lentil and give it a few stirs to make sure everything is submerged.

Be sure you have your SAVORY RING in the IP lid, place on top and check that the steam release is CLOSED. Hit CANCEL button then MANUAL button again and set for 25 minutes on HIGH.

I like to let the Instant Pot release pressure slowly (which can take 20 minutes). You can release it sooner. Once the pressure pin drops then it is safe to remove the lid.

Southwest Red Potato Quinoa Stew

IMG_0480Southwest Red Potato Quinoa Stew
PRINT PDF Southwest Red Potato Quinoa Stew.pages

Servings: 8

This stew is hearty and flavorful.  I love to make HOT (spicy) foods for Randy and this one got two thumbs up from him in the flavor department.

We at it with corn chips but you could have corn bread with it instead (I just ran out of time to bake it).

Ingredients:
1T EVOO
6 garlic bulbs, crushed
1 yellow onion, chopped
5 carrots, diced to bite size
5 cups of red potatoes, diced to bite size
1 cup red quinoa, rinsed
1 cup celery, chopped
1 cup broccolini, chopped
4 cups kale, chopped well
5T of Southwest Spice Seasoning*
Water (to just over the vegetables, for me it was 6 cups)

Prepare all of your ingredients BEFORE you turn on InstantPot.

Put InstantPot on to SAUTE mode.
Add EVOO.
Add garlic, let simmer in hot oils for 30 seconds.
Add onion and mix well allowing it to soften (about 1 minute).

Put InstantPot WARM mode.
Add carrots and repeat onion handling (1 minute stirring).
Add celery, stir for 30 seconds.
Add broccolini, stir for 30 secs.
Add spices, stir well.
Add kale (no need to stir).
Add quinoa (flatten and press it down).
Add potatoes, press down – no need to stir).
Fill water above (like 2 centimeters max) the potatoes.

Place cover securely on top.
Put steam release into CLOSED mode.

Set MANUAL MODE to HIGH and 15 minutes.

Do not force the pot to open!  Allow the pressure to reduce on its own.  If you must “help” it along, use oven mitts when you OPEN the release valve.  
SOUTHWEST SPICE SEASONING
I adapted these from Emeril’s – place all of these in a container you can shake or stir.   If you have these herbs FRESH I’d highly recommend you use them instead of the dry spice from a jar.
2T HOT chili powder
2T ground cumin
1T smoked paprika
1t black pepper
1t coriander
1t cayenne pepper
1T salt
1T dried oregano