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How to Make Instant Pot® Vegetarian White "Chicken" Chili - A Step-by-Step Guide

Do you love a good bowl of chili but are looking for a vegetarian alternative? Look no further! This Instant Pot® Vegetarian White "Chicken" Chili is the perfect hearty and flavorful dish that will satisfy your craving for a warm and comforting meal. Packed with tender white beans, vegetables, and a combination of savory spices, this recipe is sure to become a favorite in your household.

What makes this chili so special is the use of plant-based "chicken" substitute, which gives it th...

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Ingredients

  • 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 (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    351 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 8mg
    • Sodium: 1043mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 13g
    • Total Sugars: 7g
    • Protein: 20g
    • Vitamin C: 60mg
    • Calcium: 136mg
    • Iron: 4mg
    • Potassium: 691mg

    Categories

    Vegetarian recipes