Zavor is proud to announce the release of a limited run of Pressure Cooker Perfection Zavor Edition and Multicooker Perfection Zavor Edition cookbooks. These full-color cookbooks contain a delicious array of recipes for all palates and culinary levels.
Pressure Cooker Perfection includes detailed charts that give instructions for cooking rice, grains, beans and vegetables, while 100 foolproof recipes cover a wide variety of dishes. Multicooker Perfection includes a detailed breakdown as to what multicookers are, how they work, and why readers should use one. It includes 75 appealing recipes for every meal.
Stores can purchase these books directly from Zavor to sell as purchase-with-purchase items. Pressure Cooker PerfectionZavor Edition is now available for purchase. Find out more about the cookbooks here.
Enjoy this sneak peek of one of the delicious recipes readers will find in this cookbook.
TRY IT: Vegetarian Black Bean Chili
Why this recipe works
Vegetarian black bean chili is tricky since you can’t use the smoky ham hock or bacon that you typically find in non- vegetarian versions. For flavor without the meat, we browned a good amount of aromatics and spices and made sure to use flavorful dried beans rather than canned. The pressure cooker cut their traditional cooking time in half. Soaking dried beans helps prevent them from bursting, but here we opted to just rinse them since broken beans helped thicken the chili. Serve with your favorite chili garnishes.
Pressure level: High
Total Time: 1.5 Hours
Total Time Under Pressure: 45 minutes
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 9 garlic cloves, minced
- 1–3 teaspoons minced canned chipotle chile in adobo sauce
- 2 1/2 cups of vegetable broth
- 2 1/2 cups of water
- 1 (28‑ounce) can crushed tomatoes
- 1 pound (2 1/2 cups) dried black beans, picked over and rinsed
- 1 pound white mushrooms, trimmed and quartered
- 2 bay leaves
- 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
- 1/2 cup minced fresh cilantro
- Salt and pepper
1. BUILD FLAVOR: Heat oil in pressure- cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chili powder, cumin, garlic, and chipotle and cook until fragrant, about 30 seconds. Stir in broth, water, tomatoes, beans, mushrooms, and bay leaves, scraping up any browned bits.
2. HIGH PRESSURE FOR 45 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium- high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 45 minutes, adjusting heat as needed to maintain high pressure.
3. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
4. BEFORE SERVING: Remove bay leaves. Bring chili to simmer, stir in bell peppers, and cook until tender, 10 to 15 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.
Can I double this recipe? Not if you are using a 6-quart pressure cooker; it won’t fit. For an 8-quart pressure cooker, you can increase the recipe by half. Follow the same procedure. but increase the simmering time in step 4 to 25 to 30 minutes.
Do I need to alter the recipe for a 6-quart electric pressure cooker? Yes, quick release the pressure immediately after the pressurized cooking time; do not let the cooker switch to the warm setting. increase the simmering time to 20 minutes in step 4, and use the browning (not the simmer) setting.
Garden Vegetable Black Bean Chili
Add 1 zucchini, quartered lengthwise and sliced 1/2 inch thick, 1 cup frozen corn, and 1 large chopped tomato to pot with bell pepper. Simmer as needed to thicken before serving.
Black Bean and Sausage Chili
Omit mushrooms. Add 1 pound kielbasa sausage, sliced 1/2 inch thick, and 8 ounces andouille sausage, cut into 1/2-inch pieces, to pot with broth.
Tequila and Lime Black Bean Chili
Stir 3 tablespoons tequila into pot with broth. Stir 1 tablespoon tequila, 1 tablespoon honey, 1 tablespoon lime juice, and 1 teaspoon grated lime zest into finished chili with cilantro.