Instant Pot Vegan Chili Con Yaca Recipes

BEST DAMN INSTANT POT VEGAN CHILI

Steps:

• Chop all vegetables and add to IP
• Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
• If using - add seitan, cauliflower crumbles, or mushrooms for a meat substitute. Note: All of these are optional and you could just add another can of beans.
• Add water and all spices except Masa and stir well
• Mix in beans and stir well
• Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR
• Add lid to IP and set to MANUAL mode for 10 minutes. Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure
• Stir in tomato paste, any last minute garnishes, and Masa flour.
• Let rest for 10 minutes to thicken, stirring occasionally

INSTANT POT VEGAN CHILI

Steps:

• Hit the "Saute" button on your Instant Pot. When it's ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.
• Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.
• Set to cook on manual high pressure for 5 minutes.
• When time is up, do a "quick release" by turning the release valve to "venting" and remove the lid.
• Sereve in individual bowls with desired toppings.
• Store in the fridge up to 3 days or in the freezer for a month.

INSTANT POT® VEGETARIAN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
• Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir chili and taste; adjust seasonings to your personal preference.

INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.