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.
Servings 6 people
Calories 82kcal
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: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 231mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg