Instant Pot Black eyed peas lentils butternut squash chili

INGREDIENTS

3/4 cup

Black eyed peas soaked in warm water for at least 20-30 minutes

1/2 cup

red lentils/ orange masoor dal washed 2-3 times and drained (no soaking necessary)

2 tbsp

avocado oil / cooking oil

2 cups

chopped onions

5 cloves

garlic chopped/ grated or 1 tablespoon paste

2 tsp

freshly grated ginger (optional)

1 tsp

turmeric (optional)

celery stalk chopped roughly

1 cup

cubed bell peppers

carrots chopped

2 cups

cubed butternut squash

small zucchini chopped

2 cups

low sodium veg broth or water

fresh tomatoes pureed i.e 3 cups tomato puree fresh/ canned

piece chili in adobo from the can or 2 teaspoon paprika

2 cups

spring greens (optional)

Fistful of chopped fresh cilantro

1 tbsp

dried oregano

Salt

Pepper