Instant Pot® Veggie White "Chicken" Chili

Ingredients

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

Step 1

Turn on your Instant Pot and selecting the sauté setting. Pour in a little olive oil, then toss in the chopped onion, jalapeños, bell pepper, and garlic. Cook everything until the onions start to soften, about 3 minutes. Next, add the plant-based chicken pieces and sauté for another 3 minutes so they get a bit of color.

Step 2

Pour in the vegetable broth, then add the pinto beans, frozen cauliflower, frozen corn, oregano, cumin, salt, and pepper. Give everything a good stir, close the lid, and lock it in place. Set the pot to the soup setting and cook for 15 minutes.

Step 3

Once the cooking time is up, let the pressure release naturally for about 5 minutes. After that, carefully use the quick-release method to let out any remaining steam. When it’s safe, open the lid.

Step 4

Finally, stir in some sour cream to make it creamy and ladle the chili into bowls. Sprinkle fresh cilantro on top before serving for a nice pop of color and flavor.