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Instant Pot® Veggie White "Chicken" Chili
This hearty and comforting chili is packed with wholesome veggies and plant-based protein, making it perfect for a quick, nutritious meal. Ready in no time using your Instant Pot, it’s a delicious way to warm up any day.
◷40 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Saut Vegetables and Chicken
Start by turning 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.
2
Add Ingredients and Cook
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.
3
Release Pressure Safely
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.
4
Stir in sour cream
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.
Why You’ll Love This Recipe
This dish is a flavorful and comforting meal that’s perfect for any day. It’s packed with vegetables and plant-based protein, making it both hearty and healthy. Plus, it comes together quickly in the Instant Pot, saving you time without sacrificing taste.
Serving Suggestions
Serve with warm cornbread or tortilla chips for a satisfying crunch. A dollop of vegan sour cream or avocado slices can add creaminess. Garnish with fresh cilantro and a squeeze of lime to brighten every bite.
Storage Tips
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 gently on the stove or in the microwave.
