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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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.

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

Nutrition Facts

351 calories; protein 19.6g; carbohydrates 45.6g; fat 12g; cholesterol 8.4mg; sodium 1043.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More