110-ounce can tomatoes with green chilies, drained
115-ounce can kidney beans, drained and rinsed
Press the Saute button on the Instant Pot and heat oil. Add onion and poblano pepper, and cook until just tender, about 3 minutes. Add cilantro, garlic, chili powder, cumin, black pepper, and salt, and cook until fragrant, about 30 seconds. Press the Cancel button.
Add lentils and broth, close lid, set steam release to Sealing, press the Manual button, and set time to 25 minutes. When the timer beeps, let pressure release naturally, about 15 minutes.
Open lid and stir in tomatoes, beans, and lime juice. Let stand uncovered on the Keep Warm setting for 10 minutes. Serve warm.
Excerpted from The Everything(r) Mediterranean Instant Pot(r) Cookbook by Kelly Jaggers. Copyright (c) 2020 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.