Instant Pot Protein Packed Vegetarian Chili

June 29, 2020


2 tsp olive oil

1 chopped onion

1/2 c chopped green bell pepper

1/2 c chopped red bell pepper

2 cloves garlic, minced

1 pound vegetarian ground beef

1 (15oz) can Chili beans

1 (14.5oz) can diced tomatoes

2 tbs chili powder

1 (15oz) can kidney beans

1 (15oz) can black beans

1 (15 oz) can corn

32 oz vegetable broth


1. Turn on instant pot, and select sauté function. Add oil, onion, and bell peppers. Sauté until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir while breaking up the crumbles. Add beans, tomatoes, corn, vegetable broth, and chili powder. Hit cancel to stop sauté.

2. Close and lock the lid. Make sure the pressure valve is pointing to Sealing. Select high pressure and set timer to ten minutes. Allow ten to fifteen minutes for the pressure to build.

3. After the cooking cycle, allow the pressure to slow release, about 10-15 minutes. Do not open the lid until the metal pressure valve is down, and all the steam has been released.

4. All done! It should yield about 8 servings

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