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Instant Pot® Vegetarian White "Chicken" Chili

Rated as 4 out of 5 Stars

"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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50 m servings 351
Original recipe yields 6 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), 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.

Nutrition Facts

Per Serving: 351 calories; 12 45.6 19.6 8 1043 Full nutrition

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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...