Instant Pot Vegetarian Chili Recipes

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INSTANT POT® VEGETARIAN CHILI



Instant Pot® Vegetarian Chili image

A hint of spice, and lots of warmth. This chili is the perfect quick meal for a cool, busy day. Spruce it up however you enjoy your chili served! We like to serve ours over baked potatoes or rice with some Cheddar cheese, sour cream, diced onion, minced parsley, or cilantro. Bonus--the house smells delicious while this is cooking!

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 15

2 teaspoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
3 tablespoons chili powder
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
1 tablespoon tomato paste
½ cup vegetable broth
1 (14 ounce) can tomato sauce
1 (28 ounce) can petite diced tomatoes
2 (14 ounce) cans black beans, rinsed and drained
2 (14 ounce) cans pinto beans, rinsed and drained
1 canned chipotle chile in adobo sauce, seeded and finely chopped
1 teaspoon salt, or to taste

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.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 55.8 g, Fat 4.1 g, Fiber 19.4 g, Protein 17.5 g, SaturatedFat 0.7 g, Sodium 1944.1 mg, Sugar 7.9 g

INSTANT POT® VEGETARIAN WHITE "CHICKEN" CHILI



Instant Pot® Vegetarian White

This is a great vegetarian Instant Pot® recipe (or even vegan, if you change out a few ingredients) for traditional white chicken chili. This is not a very spicy chili if made according to this recipe, but you could up the game by adding more jalapenos or peppers of your choice.

Provided by Michele S

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 50m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 (12 ounce) package artificial chicken pieces (such as Quorn™)
4 cups vegetable broth
2 (16 ounce) cans pinto beans, rinsed and drained
1 (16 ounce) package frozen cauliflower florets
1 cup frozen sweet corn
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste
½ cup sour cream
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
  • Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 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 in sour cream. Ladle into bowls and top with fresh cilantro.

Nutrition Facts : Calories 350.6 calories, Carbohydrate 45.6 g, Cholesterol 8.4 mg, Fat 12 g, Fiber 13.1 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 1043.4 mg, Sugar 7.1 g

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