Vegan Instant Pot® Jackfruit Chili

This spicy, smoky, and savory pulled jackfruit chili is mind-blowing! Not only is this vegan, easy, and friendly to your budget, it is also the best chili I've ever made!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 293 Calories

Ingredients

• 1 ½ cups water
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• ¼ teaspoon cayenne pepper
• 1 pinch salt and ground black pepper to taste
• 1 onion, diced
• 1 teaspoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 green bell pepper, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 ½ tablespoons chili powder
• 1 (15 ounce) can kidney beans, rinsed and drained
• 3 cloves garlic, finely chopped
• ½ teaspoon smoked paprika
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 teaspoons vegan Worcestershire sauce
• 2 each carrots, diced
• 1 (20 ounce) can green jackfruit in brine, rinsed and shredded
• 1 tablespoon adobo sauce from can

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion to the hot oil and saute until soft, about 4 minutes. Add mushrooms, carrots, bell pepper, and garlic and saute until all vegetables have softened, 4 to 5 minutes. Season with salt and pepper.

Step 2

Stir in crushed tomatoes, shredded jackfruit, black beans, kidney beans, diced tomatoes, water, chipotle pepper, chili powder, adobo sauce, Worcestershire sauce, cumin, onion powder, smoked paprika, and cayenne pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Give it a minute to cool before serving.