Directions

1. In a saucepan, add water and bring up to a boil. Add pinch of sea salt.
2. Place bulgur wheat in a bowl. Add boiled, salted water to the bulgur. Cover and let sit for 10-15 minutes.
3. Set pressure cooker to "sear" and add oil.

4. Add cinnamon and garlic and sauté for a few seconds, and then add onions, and ginger. Sauté until onions are transparent.

5. Add bell pepper and carrots (substitute vegetables with broccoli, corn, cauliflower, or peas).
6. Add chili powder, and sea salt, to taste, if needed. Pour reserved bulgur wheat from bowl into cooker.
7. Close lid and lock. Set to "rice" and adjust for 4 minutes.
8. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
9. Open and fluff with a fork.