This hearty and comforting chili is packed with flavorful veggies and tender plant-based protein, making it a perfect meatless meal. Ready in no time using the Instant Pot, it’s ideal for busy weeknights or cozy dinners.
Start by turning on your Instant Pot and setting it to the sauté mode. Pour in a bit of olive oil, then add the chopped onion, jalapeños, bell pepper, and garlic. Cook everything for about 3 minutes until the onions start to soften. Toss in the vegetarian chicken pieces and sauté for another few minutes to get them warmed through.
Next, pour in the vegetable broth along with the pinto beans, frozen cauliflower, frozen corn, oregano, cumin, salt, and pepper. Give everything a good stir, then close the lid and lock it in place. Set the pot to the Soup setting and let it cook for 15 minutes.
Once the cooking time is up, let the pressure release naturally for about 5 minutes. After that, carefully switch to quick release to let out any remaining steam. When it’s safe to open, remove the lid.
Finally, stir in some sour cream to make it creamy and smooth. Serve the chili in bowls and sprinkle fresh cilantro on top for a bright, fresh finish.
- Use great northern or cannellini beans for a creamy texture.
- Adjust the spice level by adding more jalapeños or chili powder if you like heat.
- Allow the chili to rest for a few minutes after cooking to let the flavors meld together.
This chili is a comforting and hearty meal that’s packed with protein and flavor, all without any meat. It cooks quickly in the Instant Pot®, making it perfect for busy weeknights. The creamy texture and blend of spices make it a satisfying dish for vegetarians and meat-eaters alike.
Serve with warm cornbread or tortilla chips for a delightful crunch. Top with shredded cheese, sour cream, and fresh cilantro to add extra richness and freshness. A squeeze of lime juice brightens the flavors and adds a nice zing.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Reheat gently on the stove or in the microwave to preserve the creamy texture.
