Instant Pot® Vegetarian White "Chicken" Chili
Recipe by Michele S from allrecipes.com
Dinner 50 Mins.
Ingredients
6
6 servings
- •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)
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 351
- Carbohydrate: 46g
- Fat: 12g
- Fiber: 13g
- Protein: 20g
- Sugar: 7g
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