Southwest Jambalaya | Vegan, No-oil | Pressure Cooker

This recipe is similar to chili but with lots more vegetables. Traditionally, jambalaya has rice mixed in, but I like to make it without the rice and then spoon it over a bed of cooked brown rice. The instructions are for a pressure cooker, but you can instead cook the jambalaya in a large regular pot on top of the stove until the vegetables are tender, about twenty minutes, and then stir in beans, corn and kale.

1 onion, chopped (about 2 cups)
1 cup chopped mushrooms
1 red bell pepper, chopped
1 carrot, sliced
1 stalk celery, sliced
2 cloves garlic, minced
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
8 cups assorted vegetables (such as zucchini, green beans, cabbage) cut bite-sized
1 1/2 cups water
1/2 cup salsa
1 Tablespoon soy sauce
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 cans black beans, drained (about 3 cups)
1 cup frozen corn
2 cups chopped fresh kale or spinach

In a pressure cooker, saute' onions and mushrooms in 2 Tablespoons of water for about 5 minutes. Stir in bell pepper, carrot, celery, garlic, diced tomatoes, tomato sauce, 8 cups assorted vegetables,
1 1/2 cups water, salsa, soy sauce and spices. Lock lid on and bring to pressure for 0 (zero) minutes. Release the pressure quickly, then stir in beans, corn and spinach or kale.