Vegan 4-Bean Chili Instant Pot Recipe
from Jenny Sugar
Notes
I didn't add salt while cooking since I'm trying to reduce my salt intake. I felt like it didn't need any, but feel free to add salt to your bowl.
Ingredients
- 1 medium yellow onion, diced
1 1/2 cups carrots, diced
1 red bell pepper, diced
1 tablespoon minced garlic
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon paprika
2 14.5-ounce cans diced tomatoes (I used salt-free)
4 cups vegetable broth (32 ounces; I used Trader Joe's Organic Low-Sodium)
15-ounce can kidney beans, rinsed (about 1 1/2 cups)
15-ounce can pinto beans, rinsed (about 1 1/2 cups)
15-ounce can black beans, rinsed (about 1 1/2 cups)
1 cup red lentils
1 cup frozen corn
Directions
- Turn your pressure cooker on the sauté function, and add the onions, carrots, red pepper, and garlic. Cook for about five minutes, stirring occasionally.
- Add the spices, and stir well. Add the diced tomatoes, veggie broth, canned beans, lentils, and corn, and mix well so everything is covered by the liquid.
- Secure the lid of your pressure cooker, making sure the vent valve is closed, then pressure cook on high on manual mode for 12 minutes. It should take about 15 minutes for the pressure to build before the cooking time begins.
- Once it's done, allow the pressure to naturally release for 10 minutes, then open the vent valve to release the remaining pressure in the pot.
- Serve warm with your favorite toppings. Store leftovers in airtight containers in the fridge for up to five days or in the freezer for several weeks.
Here's the nutritional information from verywell.com [1] for one two-cup serving (makes about eight):
Information
- Category
- Chili, Main Dishes
- Yield
- 8 servings
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 486