Instant Pot® Vegetarian White "Chicken" Chili
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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons olive oil
- 1onion, finely chopped
- 2jalapeno peppers, seeded and finely chopped
- 1green bell pepper, finely chopped
- 2cloves garlic, finely chopped
- 1(12 ounce) package artificial chicken pieces (such as Quorn™)
- 4cups vegetable broth
- 2(16 ounce) cans pinto beans, rinsed and drained
- 1(16 ounce) package frozen cauliflower florets
- 1cup frozen sweet corn
- 1teaspoon dried oregano
- 1teaspoon ground cumin
- 1teaspoon ground black pepper
- salt to taste
- ½cup sour cream
- 2tablespoons chopped fresh cilantro, or to taste
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Stir in sour cream. Ladle into bowls and top with fresh cilantro.