Instant Pot® Vegetarian White "Chicken" Chili
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Ingredients50 m servings 351
Original recipe yields 6 servings
- 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.
- 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.
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Per Serving: 351 calories; 12 45.6 19.6 8 1043 Full nutrition
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