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Easy Vegetarian White "Chicken" Chili in the Instant Pot®
This hearty and flavorful chili is perfect for a cozy night in, packed with protein and spices that warm you up from the inside out. Plus, it’s quick and easy to make using your Instant Pot, ideal for busy weeknights.
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40 min
Total Time
♜
4
Servings
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Medium
Difficulty
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Ingredients
4
servings
Instructions
1
Step 1
Start by turning on your Instant Pot and setting it to the sauté mode. Pour in a bit of 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 few minutes to give them a little color.
2
Step 2
Pour in the vegetable broth along with the pinto beans, frozen cauliflower, frozen corn, and season with oregano, cumin, salt, and pepper. Give everything a good stir. Seal the lid, making sure it’s locked, then set the pot to the soup setting for 15 minutes.
3
Step 3
Once the cooking time is up, let the pressure release naturally for about 5 minutes, then carefully switch to quick release to let out any remaining steam. When the lid is off, stir in some sour cream to add creaminess.
4
Step 4
Serve the chili in bowls and sprinkle with fresh cilantro on top. Enjoy!
Why You’ll Love This Recipe
This chili is a comforting, hearty meal that comes together quickly in the Instant Pot®. It’s packed with protein and fiber, making it both nutritious and satisfying. Plus, it’s a great way to enjoy classic chili flavors without any meat.
Serving Suggestions
Serve this chili topped with shredded cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt. It’s also delicious with warm cornbread or over a bed of steamed rice for a complete meal.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well—portion it into freezer-safe containers and keep for up to 3 months. Reheat gently on the stove or in the microwave, adding a little water if it’s too thick.
