Pressure Cooker Vegan Lentil Soup

On the myriad cooking shows I watch they often use pressure cookers. I've often wondered to myself if I need one and if I did have one, what exactly I would make with it. 

I never did buy one for myself. I always figured I had the time to wait for the same thing to happen via the stovetop. 

But for some strange reason, my mother bought one. She doesn't even like to cook. Perhaps that factored into her decision. 

When she fell ill, I found myself with the desire to make good use of this appliance on her behalf. It felt therapeutic to create sustenance from this device that she'd bought so soon before she'd become sick. 
Since it's summer and hot, I thought to myself, I can make a complex broth based soup without making the house hot simmering it on the stovetop for a long time. 

My absolute favorite soup meal is lentil soup. It's just the ultimate vegan chicken noodle soup analog. It's the food of memories, childhood and comfort. It will give you a big hug. 


Asian Mexican Fusion Stew

1 cup white onion, diced
1 cup white mushrooms, diced
1-2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
2 chipotles and 1 tbl adobo sauce
3 cloves garlic, thinly sliced
1 1/2 inches fresh ginger root, microplaned
1 can garbanzo beans, plus 2 tbls of the can brine

3 cups water
1/2 cup red wine
1 tbl canola oil
1 tsp spicy mustard
1/2 tsp soy sauce
2-3 tsps sriracha

3 pieces allspice
1/2 tsp coriander
2 tsps sesame seed
2 tsps salt
1 tsp black pepper

Add all ingredients, except garbanzos to a large pot. Bring to a boil and then simmer uncovered for 12 minutes. Remove allspice. Add beans. Continue simmering until reduced to a hearty flavorful broth with a chunky soup consistency. Cooking off approximately 1/2 of the liquid.

Serve over fluffy white rice.