Pressure Cooker Lentil Gumbo
- 1 tablespoon avocado oil
- 2 bell peppers, chopped
- 1 onion, chopped
- 1 tablespoon garlic powder
- 1 tablespoon Cajun seasoning
- 3 cups vegetable broth
- 1 (28 ounce) can no-salt-added diced tomatoes
- 1 can okra
- 1 cup dried lentils
- ½ cup low-sodium tomato sauce
- sliced jalapeños (optional)
- chopped fresh cilantro (optional)
- Heat avocado oil in the inner steel pot of pressure cooker set to Sauté on High. Add bell peppers and onion to hot oil and sauté until slightly tender, about 5 minutes.
- Add garlic powder and cajun seasoning to pepper-onion mixture; sauté until fragrant, about 2 minutes. Press Cancel.
- Mix vegetable broth, diced tomatoes, okra, lentils, and tomato sauce into the pepper-onion mixture using a wooden spoon.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (manual) on cook for 12 minutes on High.
- Set steam vent to Venting to quick-release pressure.
- Serve gumbo with jalapeño peppers and cilantro.
Substitute fresh tomatoes for the canned diced tomatoes for a fresher flavor. You can also use frozen okra in place of the canned, if desired.
If you aren't vegan, try adding chicken sausage and/or shrimp to the gumbo.
What others are saying
Jamie Blackwell says:
Haven't tried it yet, but looks good. My family is from the Gulf Coast, gumbo is part of our food tradition. We always what is referred to in Cajun cooking as the "holy trinity" - onions, bell pepper, and celery. You might consider adding celery to the onion and bell peppers, just for authenticity! LOL I'm pretty sure I'll change to 5 stars after I try it!
Kennedy Luca says:
Nothing compares to my mom's seafood gumbo, but I really enjoyed this nourishing bowl of vegetarian gumbo. The flavors were spot on. Especially with the okra. I did add celery to the recipe, but other than that made no variations and was really pleased.
Bill Austin says:
My wife and I made this for our Meatless Monday meal and with a few tweaks of the recipe we enjoyed it very much. We didn't have avocado oil so I substituted that with some chili pepper infused oil and we used fresh okra instead of canned.