Instant Pot® Vegetarian White "Chicken" Chili
Description
Each bowl of this vegetarian white "chicken" chili made in the Instant Pot® is loaded with pinto beans, corn, cauliflower, and Quorn™--a tasty meatless substitute for chicken.
Ingredients
•
2 tablespoons olive oil
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1 onion, finely chopped
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2 jalapeno peppers, seeded and finely chopped
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1 green bell pepper, finely chopped
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2 cloves garlic, finely chopped
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1 (12 ounce) package artificial chicken pieces (such as Quorn™)
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4 cups vegetable broth
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2 (16 ounce) cans pinto beans, rinsed and drained
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1 (16 ounce) package frozen cauliflower florets
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1 cup frozen sweet corn
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon ground black pepper
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salt to taste
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1/2 cup sour cream
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2 tablespoons chopped fresh cilantro, or to taste
Directions
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.
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.
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.
4
Stir in sour cream. Ladle into bowls and top with fresh cilantro.