Instant Pot® Vegetarian White ‘Chicken’ Chili
why make this recipe
This Instant Pot® Vegetarian White Chicken Chili is a hearty and healthy dish perfect for chilly days or busy weeknights. It combines the flavors of beans, vegetables, and artificial chicken pieces in a warm, comforting broth. Using an Instant Pot® makes it quick and easy to prepare, allowing you to enjoy a delicious meal without spending hours in the kitchen. Plus, it’s a great option for vegetarians and those looking to reduce meat consumption!
how to make Instant Pot® Vegetarian White Chicken Chili
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
0.5 cup sour cream
2 tablespoons chopped fresh cilantro, or to taste
Directions :
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select the Saute function, and add olive oil.
- Add onion, jalapeno peppers, bell pepper, and garlic to the hot oil; sauté until the onions begin to soften, about 3 minutes. Then, add the artificial chicken pieces and sauté for another 3 minutes.
- Add the vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, black pepper, and salt. Close and lock the lid. Select the Soup function and set the timer for 15 minutes.
- Release the pressure using the natural-release method according to the manufacturer’s instructions for 5 minutes. Carefully release the remaining pressure using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Stir in the sour cream. Ladle into bowls and top with fresh cilantro.
how to serve Instant Pot® Vegetarian White Chicken Chili
Serve this chili hot, garnished with fresh cilantro. It pairs well with cornbread or tortilla chips. You can also offer toppings like avocado, shredded cheese, or lime wedges for extra flavor.
how to store Instant Pot® Vegetarian White Chicken Chili
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool down before sealing the container. You can also freeze the chili for up to 3 months. Just thaw it in the fridge overnight before reheating.
tips to make Instant Pot® Vegetarian White Chicken Chili
- Adjust the level of spice by adding more or fewer jalapenos, or replace them with milder peppers if preferred.
- For a thicker chili, consider blending a portion of the beans before adding them to the pot.
- Use homemade vegetable broth for a fresher taste, or feel free to use store-bought for convenience.
variation (if any)
You can easily customize this recipe by adding your favorite vegetables like zucchini or spinach. If you want to make it creamier, try adding more sour cream or even a splash of coconut milk.
FAQs
Q: Can I use regular chicken instead of artificial chicken pieces?
A: Yes, you can use cooked chicken in place of artificial chicken pieces. Just make sure to adjust the cooking time if you’re using raw chicken.
Q: Is this chili gluten-free?
A: Yes, this recipe is gluten-free as long as you use gluten-free broth and verify that your ingredients are gluten-free.
Q: Can I make this chili in advance?
A: Absolutely! This chili tastes great when made in advance and can be refrigerated or frozen for future meals. Reheat it in the Instant Pot® or on the stovetop.