Vegetarian Instant Pot Chili
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.
Ingredients
- 2 cans light red kidney beans
- 1 can black beans
- 2 celery stalks chopped
- 2 tbsp butter
- 1/2 vidalia onion chopped (about 1/2-1 cup)
- 1 28 oz can of crushed tomatoes
- 1 cup frozen corn kernels
- 1 cup vegetable stock
- 2 tsp cumin
- 2 tbsp brown sugar
- 1 tsp pink salt
- 1 green bell pepper diced
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp nutritional 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.