Pressure Cooker Vegan Chili
Pressure Cooker Vegan Chili is an easy way to make a hearty and healthy plant-based meal that will please everyone! Great intro recipe for the Instant Pot.
barbecue, instant pot chili, instant pot vegan chili, vegan chili
dried red lentils (picked over and rinsed)
dried green/brown lentils (picked over and rinsed)
large onion (chopped)
red bell pepper (seeded and chopped)
poblano pepper (seeded and chopped)
jalapeño pepper (seeded and diced (omit for kids or non-spice lovers))
can fire roasted crushed tomatoes (I love Muir Glen!)
can diced tomatoes (with the juice)
water or vegetable broth
chipotle puree (optional (but recommended!))
salt (more to taste)
Savory Cashew Cream or vegan sour cream
Crushed tortilla chips
Chopped scallions or red onion
Set Instant Pot to Saute function, or heat a stovetop pressure cooker insert on medium-low.
Sauté the onion, garlic, and peppers for 3-5 minutes until onion is softened.
Stir in chili powder and cumin and sauté for 1 minute more.
Add in remaining ingredients and bring to high pressure for 10 minutes.
Allow for a natural pressure release. If after 30 minutes the pressure is not released, go ahead and release the valve to allow the remaining pressure to escape.
Stir, and serve hot with desired toppings. As with all chili, this is even better the next day.
Optional: Stir in 1 cup of
vegetable meat substitute
after cooking, let cook on saute function for 3 minutes before serving.