Vegetarian Chili In The Pressure Cooker - cooking recipe

Ingredients

500 g dried kidney beans, soaked overnight in
1 1/2 liters water
Vegetables
1 (28 ounce) can diced tomatoes
4 onions
8 garlic cloves
2 celery ribs
Seasoning
1/4 cup olive oil
3 tablespoons chili powder
2 tablespoons cumin powder
1 tablespoon dried basil
1 tablespoon dry oregano
2 teaspoons coriander
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon hot pepper flakes
1 cup water (do not include in the seasoning)

Preparation

Drain the kidney beans and rinse them.
Put them in the pressure cooker, and add fresh water until they are just covered.
Adjust the lid, put on high heat and when the steam comes out, lower heat to medium. Let cook for 30 minutes.
Take off the stove, let the pressure lower by itself and when it does, open the cooker and add the vegetables and seasoning. Mix well.
Pour the water in the center, being careful to rinse off the less spice from the beans as possible.
Put the lid back, and when the steam comes out cook for another 5 minutes.
Let the pressure go down by itself, and it's ready to eat!