Vegetarian Chili In The Pressure Cooker Recipes
VEGETARIAN CHILI IN THE PRESSURE COOKER
I made up this recipe because I found no one that used only what I had at home (I don't often buy bell peppers). I'm pretty satisfied with the result! It surely can be doubled to make more leftovers and then freezed.
Provided by Elie de Combys
Categories Onions
Time 50m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 16
Steps:
- Drain the kidney beans and rinse them.
- Put them in the pressure cooker, and add fresh water until they are just covered.
- Adjust the lid, put on high heat and when the steam comes out, lower heat to medium. Let cook for 30 minutes.
- Take off the stove, let the pressure lower by itself and when it does, open the cooker and add the vegetables and seasoning. Mix well.
- Pour the water in the center, being careful to rinse off the less spice from the beans as possible.
- Put the lid back, and when the steam comes out cook for another 5 minutes.
- Let the pressure go down by itself, and it's ready to eat!
Nutrition Facts : Calories 223, Fat 13, SaturatedFat 1.8, Sodium 125.1, Carbohydrate 24.6, Fiber 6, Sugar 8.7, Protein 8.2
INSTANT POT® VEGETARIAN CHILI
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
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
PRESSURE COOKER CHILI
There's nothing like a steamy hot bowl of chili on a cold snowy day. What's even better is having it ready within 35 minutes from start to finish.
Provided by Spyce
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
- Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
- Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
- When the pressure is fully released, remove the lid, stir the chili, and serve.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 35.2 g, Cholesterol 46.4 mg, Fat 14.9 g, Fiber 12 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 789.5 mg, Sugar 7.8 g
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- Sauté the Vegetables: Turn the pressure cooker to the sauté setting. Heat the oil until it shimmers. (Some pressure cooker models will say “hot”). Add the onions, carrots, green peppers, celery, and garlic. Cook, stirring frequently, for two minutes.
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