Instant Pot Chili
This vegan chili is super fast in a pressure cooker! Toss everything in the Instant Pot for dinner in less than 30 minutes flat.
Equipment
- Instant Pot
- Can opener
Ingredients
- 2 tablespoons oil
- 1 cup onion diced
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 2 tablespoons cumin
- 2 cups vegetable broth
- 1 28-ounce can diced tomatoes
- 2 cans kidney beans drained and rinsed
Instructions
- Place oil, onions, and bell peppers into Instant Pot. Use sauté function to soften onions and bell peppers.
- Once the onion mixture is softened, add the remaining ingredients and combine.
- Put the lid on the pressure cooker. Press the manual button, then the high button, and set the time to 16 minutes.
- After the Instant Pot Chili has cooked for 16 minutes, carefully move the steam valve to quick release. Be careful as steam will be hot.
- Once pressure is released, take off the lid. Give the chili a final stir and serve.
Nutrition
Calories: 82kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 425mgPotassium: 231mgFiber: 2gSugar: 3gVitamin A: 1445IUVitamin C: 4mgCalcium: 47mgIron: 2mg
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