Cooking Instructions
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Step 1
Set your pressure cooker to the Saute function at 390 degrees F (198 degrees C). Add
Vegetable Oil (1/2 Tbsp)
. Once warm, add
Thick-Cut Bacon (3 slices)
. Cook until browned.
Step 2
Lower heat to 350 degrees F (176 degrees C). Add
Cubanelle Pepper (1)
,
Red Bell Pepper (1)
,
Orange Bell Pepper (1)
, and
Onion (1)
. Cook for 3 minutes.
Step 3
Add
Water (3 1/2 cups)
,
Coarse Black Pepper (1/2 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Kosher Salt (1 Tbsp)
,
Garlic Powder (1 Tbsp)
,
Ground Turmeric (1 Tbsp)
, and
Chicken Bouillon Cube (1)
. Stir to combine.
Step 4
Add
Field Peas (3/4 cup)
and
Paprika (1/2 Tbsp)
. Stir to combine. Cover and cook on Bean/Chili setting for 30 minutes.
Step 5
Return the pressure cooker to the Saute function at 390 degrees F (198 degrees C). Add
Diced Tomatoes (1 can)
. Taste and adjust seasonings.
Step 6
Bring mixture to a boil, then turn the temperature down to 275 degrees F (135 degrees C). Cover and let simmer for 5-10 minutes.
Step 7
Serve in bowls garnished with
Scallions (to taste)
.
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