Step 1

Combine all ingredients except the lemon juice in the base of a 6 or 8 quart Instant Pot.

Step 2

Put the lid on, set the valve to 'sealing', and pressure cook on high for 15 minutes.

Step 3

Allow the Instant Pot to naturally depressurize for 10 minutes before releasing the remaining pressure.

Step 4

Stir in lemon juice and serve with rice, naan or quinoa.

Step 5

Leftovers keep in the fridge for up to 4 days or the freezer for up to 3 months.

Step 6

Assemble all ingredients except for the lemon juice in a heavy duty freezer bag, reusable silicone bag, or large meal prep container.

Step 7

Freeze for up to 3 months.

Step 8

Thaw completely before cooking as indicated above.