High Protein Vegan Instant Pot

Preparation Rinse the quinoa, lentils, and chickpeas under cold water.

Cooking In the instant pot, add the rinsed quinoa, lentils, chickpeas, tofu, vegetable broth, onion, garlic, red bell pepper, zucchini, carrot, olive oil, tamari sauce, nutritional yeast, cumin, paprika, turmeric, salt, and pepper. Mix well.

3.Close the instant pot lid and set the pressure cooker to manual high pressure for 10 minutes.

Release of Pressure Once the cooking time is complete, allow for a natural release of pressure for 5 minutes, then do a quick release by carefully turning the pressure valve to venting.

Serving Open the instant pot lid and give the mixture a stir. Serve hot, garnished with fresh cilantro and lime wedges.