INSTANT POT® VEGAN CHILI

Instant Pot® Vegan Chili image

This simplest vegan chili recipe, made in the Instant Pot® or other multi-functional pressure cooker, is quick, easy, hearty, and perfect for a party. Serve topped with tortilla chips and green onions.

Provided by danmann

Time 55m

Yield 8

Number Of Ingredients 18

Ingredients

1 large onion, diced
1 red bell pepper, diced
1 ½ cups water
4 tablespoons miso powder
4 tablespoons chili powder
2 tablespoons coconut milk powder
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon oregano
4 tablespoons vegetable broth powder (such as Seitenbacher® Vegetarian Vegetable Broth and Seasoning)
2 (16 ounce) cans 3-bean mix, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can chopped green chilies
4 cloves garlic, minced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and bell pepper and saute for 5 minutes.
Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 327 calories, Carbohydrate 53.4 g, Fat 6.7 g, Fiber 14.8 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 1668.4 mg, Sugar 6.5 g