Get dinner on the table fast with this hearty Vegetarian Chili recipe that is made in an Instant Pot. Forget simmering all day, this vegetarian chili recipe goes from electric pressure cooker to your table in less than an hour.
Servings 6
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
2canslight red kidney beans
1canblack beans
2celery stalkschopped
2tbspbutter
1/2vidalia onionchopped (about 1/2-1 cup)
1 28ozcan of crushed tomatoes
1cupfrozen corn kernels
1cupvegetable stock
2tspcumin
2tbspbrown sugar
1tsppink salt
1green bell pepperdiced
1/2tspblack pepper
1tsppaprika
1tbspnutritional yeast(optional)
Instructions
Add all of the ingredients into the Instant Pot or electric pressure cooker.
Stir until well combined.
Close the lid and set the valve to sealed on your Instant Pot to retain pressure while cooking.
Press the bean/chili button on the Instant Pot or on an electric pressure cooker select the high pressure function for 30 minutes.
Once the cook time is complete, use the quick release valve until all steam has been released from the pot before removing the lid to serve.
Top with your favorite type of cheese if desired. Best served with a side of rice (like jasmine or parboiled), tortilla chips, or saltine crackers.