Vegetarian Instant Pot Recipes

June 17, 2023 Post a Comment

The Instant Pot is one of the most popular kitchen appliances on the market today. It's a great way to make a variety of dishes quickly and easily. Here are some of the best vegetarian Instant Pot recipes that you can make in no time!

Vegetarian Chili

This vegetarian chili is a great way to warm up on a cool day. It's packed full of flavor and nutrients and is sure to be a hit with the whole family. It's also easy to make and can be ready in just 30 minutes.

Description

This vegetarian chili is a hearty and flavorful dish that is full of vegetables and beans. It's an easy and delicious way to get your daily dose of vegetables and fiber.

Prep Time

This dish only takes 10 minutes of prep time.

Cook Time

Cook Time is only 20 minutes.

Ingredients

- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 bell peppers, diced
- 1 jalapeno, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 2 cups vegetable broth
- 2 cans black beans, drained and rinsed
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can corn, drained
- Salt and pepper, to taste

Instructions

1. Turn the Instant Pot on to the sauté function. Heat the olive oil and add the onion, garlic, bell peppers and jalapeno. Cook until the vegetables are softened, about 5 minutes.
2. Add the chili powder, cumin, oregano and paprika. Stir to combine and cook for 1 minute.
3. Add the vegetable broth, black beans, kidney beans, diced tomatoes and corn. Stir to combine.
4. Secure the lid and turn the valve to the sealing position. Set the Instant Pot to manual high pressure for 10 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
6. Carefully remove the lid and stir the chili. Taste and season with salt and pepper, if desired.
7. Serve the chili hot, topped with your favorite toppings. Enjoy!

Equipment

- Instant Pot
- Knife
- Cutting board
- Measuring spoons
- Wooden spoon

Notes

This recipe can be easily doubled or tripled to serve a larger crowd.

Nutrition: Per Serving

Calories: 119, Fat: 4g, Carbohydrates: 19g, Protein: 6g, Sodium: 486mg, Fiber: 6g

Recipe Tips

- You can use any type of beans for this recipe.
- You can add any other vegetables that you like.
- This recipe can be made in a slow cooker as well. Just cook on low for 6-8 hours.
- You can also add some diced chipotle peppers for a spicy kick.
- Serve the chili with your favorite toppings, such as sour cream, shredded cheese, diced avocado, diced red onion, cilantro, or jalapenos.
- Leftovers will keep in the refrigerator for up to 4 days.