Instructions: Heat the oil in the cooker. Saute the onion until lightly browned, stirring frequently, about 3-4 minutes. Stir in the cumin seeds and ginger and saute an additional 10 seconds. Add the lentils, chicken, carrots, water, allspice, cinnamon and raisins. Stir to scrape up any brown bits sticking to the bottom of the cooker.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. (Meanwhile squeeze the spinach to release all excess water.)

Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Stir in the spinach and add salt and pepper to taste. Simmer until the spinach is cooked, about 2 minutes.

Serving Ideas : Searve with steamed rice (Basmati is best)

NOTES : Leftovers freeze well

This one is a real favorite. My husband claims he can eat this every
night. When Ive been really busy at work, he probably has.

Note recipe is for 6 servings and nutritional info reflects this.

Hubby
eats 2 or 3 chicken thighs, while I generally eat only one (but lots of
carrot and lentils) Actually, we practically fight over the carrots so
sometimes I put in as many as 6 really large ones.

This tastes like it has cooked all day.

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