Instant Pot® Vegetarian White "Chicken" Chili

Name: Instant Pot® Vegetarian White "Chicken" Chili
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
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; ½ cup sour cream; 2 tablespoons chopped fresh cilantro, or to taste

1 Rating
1 Review
1 Photo

This is a great vegetarian Instant Pot® recipe (or even vegan, if you change out a few ingredients) for traditional white chicken chili. This is not a very spicy chili if made according to this recipe, but you could up the game by adding more jalapenos or peppers of your choice.

By Michele S

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Recipe Summary

cook:

25 mins

additional:

10 mins

total:

50 mins

prep:

15 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 4
Stir in sour cream. Ladle into bowls and top with fresh cilantro.

Nutrition Facts

Per Serving:

351 calories; protein 19.6g; carbohydrates 45.6g; fat 12g; cholesterol 8.4mg; sodium 1043.4mg. Full Nutrition

Soup Loving Nicole

Allstar

12/12/2019

Made as written and I really liked this but it is definitely not a chili. As written, it is a very soupy soup. The cauliflower breaks down so if you stir it quite a bit after it is finished, it does help "thicken" but if you want a chili like consistency I recommend reducing the broth to 2 cups. I had never used Quorn prior to this recipe and while not a vegetarian, I really enjoyed the product. This soup was simple to make and had great flavor. I prefer soup consistency over chili but even I will cut down on the broth next time.

1 Ratings

5 star values: 0
4 star values: 1
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Soup Loving Nicole

Allstar

12/12/2019

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Instant Pot® Vegetarian White "Chicken" Chili

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Recipe Summary

Ingredients

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Nutrition Facts

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Instant Pot® Vegetarian White "Chicken" Chili

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

Most helpful positive review

All Reviews for Instant Pot&reg; Vegetarian White "Chicken" Chili

All Reviews for Instant Pot® Vegetarian White "Chicken" Chili