As I write this blog posting, I’ve got a pot of Chef Aj’s Split Pea Soup with Sweet Potatoes cooking in my electric pressure cooker. It’s an Instant Pot that I received as a gift from the company right before Chef Aj came to visit. Aj knew she would need an Instant Pot for the demo that she was performing in my kitchen and the Instant Pot company was more than happy to send me a complimentary one.

Now that said, I would not promote a product that I do not fully believe in, just because I received one for free. I only have the time and energy to tell you guys about the good stuff!

So it seems that quite a few HGK readers have purchased an Instant Pot since Aj’s visit and my blog postings about the Instant Pot a few months ago. I’ve been using mine every single morning for breakfast, and a handful of other times for soups/stews, but I haven’t used it much more than that (think potatoes, grains and other stuff). Well, all that is about to change, because Instant Pot has just published a free on-line cookbook.

How cool is that? I’d like to start getting really creative and confident with my Instant Pot, as I’m sure you would too. Now, many if not most of the recipes in Instant Pot’s cookbook are not Vegan (that’s where Jill Nussinow comes in–read on!), but the ones that are worth checking out and trying just to get a better feel for how the Instant Pot works.

I also discovered (with the help of Healthy Girl’s Kitchen’s Facebook fans) that Instant Pot has a series of help videos on their website. If you’ve bought one and haven’t used it yet, NO MORE EXCUSES!

Better yet, here’s a fan-freakin-tastic recipe for Chef Aj’s Red Lentil Chili that you can make this week in your Instant Pot. What are you waiting for?

Chef Aj’s Red Lentil Chili

1 pound of red lentils
7 cups of water, divided
2  14.5 ounce cans salt-free diced tomatoes (fire roasted preferred)
1 6 ounce can salt-free tomato paste
10 ounces chopped onion (approximately one large)
1 pound red bell pepper, (approximately 2 large)
3 ounces pitted dates (approximately 12 Deglet Noor or 6 Medjool)
8 cloves of garlic, finely minced
4 Tablespoons Apple Cider Vinegar
1 1/2 Tbsp parsley flakes
1 1/2 Tbsp oregano
1 1/2 Tbsp salt-free chili powder
2 tsp SMOKED paprika (different than regular paprika)
½ teaspoon chipotle powder (or more to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)

Blend the dates, garlic, red bell pepper, tomatoes and one cup of the water in a blender until smooth.

Place all remaining ingredients (including date mixture) in an Instant Pot and cook on high for 10 minutes. Let pressure release naturally or release and enjoy immediately.
Served over a baked potato and sprinkled with some faux parmesan, this absolutely rocks!!!
Still don’t own an Instant Pot? Get one delivered to your door by clicking on this link:

or at least put it on your Christmas list.

Still in need of more recipes for your Instant Pot? How about getting a copy of Jill Nussinow’s book The New Fast Food. It’s all vegan and it’s all pressure cooker recipes. I love that!

I know that I am going to be using the heck out of this book in the coming months, and probably years. I am finally a convert to pressure cooking. YES!

Check it out here if you don’t own a copy:

Win one of two copies that Jill has generously offered to give to two lucky HGK readers. Just answer the following questions:

(1) Do you own a pressure cooker? 
(2) If yes, stovetop or electric? Do you use it often?
(3) If you own a pressure cooker and are not using it, why not?
(4) If you don’t own a pressure cooker at all, what are you waiting for? I’m assuming if you have read this far into this blog posting, pressure cooking interests you on some level 🙂

Two lucky winners will be chosen at random. Contest closes Friday August 2, 2013 at 12 pm PST. To leave a comment/contest entry or to view the comments, please click on the title of this post (the orange text above).

This content was originally published here.