This pressure cooker stew is hearty, smoky, and incredibly easy to make – just pop all the ingredients into a pressure cooker for 25 minutes and you will have a delectable lunch or dinner. They stew is made up of lentils, onions, smokey paprika, and a handful of fresh chiles, zucchini, and other vegetables that all blend into a dish that is elegantly simple and who's flavor profile is devilishly spicy and complex.

Pressure Cooker Mexican Lentil Stew [Vegan, Gluten-Free]

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Cooking Time



  • 2 28-ounce cans crushed tomatoes, no salt added
  • 1 16-ounce can red lentils
  • 1 medium red or yellow onion, diced
  • 3 medium zucchini, diced
  • 8 ounces mushrooms, roughly chopped
  • 2 Anaheim peppers, diced
  • 2 ribs of celery, chopped
  • 1 medium carrot, sliced
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh cilantro
  • Salt plus pepper, to taste
  • 3/4 cup frozen corn (optional)
  • 2 white potatoes diced (optional)
  • Fresh cilantro (garnish)
  • Avocados (garnish)
  • Lemon or lime juice (garnish)


  1. Add all of the ingredients into a pressure cooker and cook them on high for 25 minutes.


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