Instant Pot Vegan Chili Con Yaca Recipes
INSTANT POT VEGAN CHILI
This Instant Pot Vegan Chili is the BEST vegan chili recipe you will eat or need this year! It's so EASY to make, uses only a few simple ingredients, and is ready in no time at all. Guaranteed to satisfy vegans, vegetarians, and meat-eaters.
Provided by Shane Martin
Categories One bowl
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 166 calories, Sugar 3.6 g, Sodium 329 mg, Fat 1.1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 11.4 g, Protein 10 g, Cholesterol 0 mg
BEST DAMN INSTANT POT VEGAN CHILI
My award-winning Best Damn Vegan Chili, all dressed up for the Instant Pot. Same great flavor, only ready to eat in just a fraction of the time...
Provided by Brand New Vegan
Categories Soup/Stew
Time 30m
Yield 12
Number Of Ingredients 21
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 CON YACA
This Texas-style chili uses chunks of jackfruit mixed with beans and veggies to create a hearty meal even meat lovers will enjoy. Using bitters, liquid smoke, and dark soy sauce creates a smooth flavor similar to Worcestershire sauce; while stout beer and coffee lend a depth of flavor and body associated with traditional chili con carne. This recipe makes a full 7 quarts, good for your get-together or freeze some. Serve with cheese, sour cream, and avocado if desired.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 2h25m
Yield 8
Number Of Ingredients 28
Steps:
- Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
- Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 54.8 g, Fat 10.5 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 1.4 g, Sodium 517 mg, Sugar 4.9 g
INSTANT POT® VEGAN CHILI CON YACA
This Texas-style chili uses chunks of jackfruit mixed with beans and veggies to create a hearty meal even meat lovers will enjoy. Using bitters, liquid smoke, and dark soy sauce creates a smooth flavor similar to Worcestershire sauce; while stout beer and coffee lend a depth of flavor and body associated with traditional chili con carne. This recipe makes a full 7 quarts, good for your get-together or freeze some. Serve with cheese, sour cream, and avocado if desired.
Provided by Buckwheat Queen
Categories Vegetarian Chili
Time 2h25m
Yield 8
Number Of Ingredients 28
Steps:
- Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
- Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 54.8 g, Fat 10.5 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 1.4 g, Sodium 517 mg, Sugar 4.9 g
VEGAN INSTANT POT QUINOA CHILI RECIPE BY TASTY
Here's what you need: avocado oil, medium onion, zucchini, broccoli, celery, garlic, quinoa, chili beans, ground cumin, ground black pepper, onion powder, paprika, salt, red chili flake, low sodium vegetable broth
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 15
Steps:
- Set IP to Saute mode.
- Heat avocado oil.
- Add chopped garlic, vegetables, quinoa, chili beans and spices.
- Saute for about 5 minutes, stirring occasionally.
- Add vegetable stock and stir well.
- Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
- When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
Nutrition Facts : Calories 689 calories, Carbohydrate 65 grams, Fat 43 grams, Fiber 7 grams, Protein 7 grams, Sugar 18 grams
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