Pressure Cooker Black-eyed Pea and Collard Green Chili

INGREDIENTS

large collard green leaves ((note: I upped this to an entire bunch of collards))

1 tsp

extra-virgin olive oil ((note: I used a bit more))

1/2 cup

diced red onion

3 cloves

garlic (minced)

2 cups

chopped carrot

2 cups

chopped celery

1/2

red bell pepper (diced (note: my addition))

2 tbsp

chili powder ((note: I used ancho chili powder))

1 tsp

ground cumin

1/2 tsp

ground coriander

1 tsp

ground cinnamon

1 tbsp

dried oregano

1 tsp

seeded and diced fresh jalapeno ((note: I upped this to one whole jalapeno))

2 cups

dried black-eyed peas (rinsed and drained)

bay leaves

28 oz

canned diced tomatoes

8 oz

canned tomato sauce

2 cups

low-sodium vegetable broth

1 cup

water ((note: I just used 3 cups vegetable broth))

1/4

to 1/2 tsp sea salt ((note: I used way, way more than this and also added some pepper))

chopped green onion (for serving (note: my addition))