Instant Pot® Vegetarian White "Chicken" Chili

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 351 Calories

Ingredients

• ½ cup sour cream
• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• 4 cups vegetable broth
• 2 cloves garlic, finely chopped
• 1 green bell pepper, finely chopped
• 1 (12 ounce) package artificial chicken pieces (such as Quorn™)
• 2 jalapeno peppers, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro, or to taste (Optional)
• 1 (16 ounce) package frozen cauliflower florets
• 1 cup frozen sweet corn
• 2 (16 ounce) cans pinto beans, rinsed and drained

Recipe Instructions

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.

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.