Perfect Beginner Recipe
The Instant Pot is the perfect kitchen appliance for so many different wonderful recipes and cuisines. And it really excels when it comes to soup and chili recipes. The pressure cooking process naturally lends itself to meals such as this, which would normally require longer to cooking times using traditional methods. With this recipe, we can have the prep done in about 10 minutes by using simple ingredients, then we let the Instant Pot do it’s magic. The actual pressure cook time is only 10 minutes. With the time it takes to come to pressure, then the 5 minute release time, the whole dish cooks in about 20-25 minutes from start to finish. With the prep time being only around 10 minutes, we can have an awesome pot of the most flavorful chili in about a half hour. I love it!
Ingredients
The ingredient list is simple and will create a chili that eats like a meal with a robust flavor. The only prep you really need to do is to chop up an onion and a green pepper. The rest of the ingredients will be a mix of spices and canned goods. We’ll use the convenience of canned tomatoes, tomato puree and canned beans.
The Secret Ingredient
The secret ingredient is the adobo sauce from a can of chipotle chili peppers in adobo sauce. Just a tablespoon of this wonderful sauce will bring the perfect balance to the other ingredients and really bring the flavor profile to life!
Sauté and Pressure Cook
We start be sautéing chopped onion and green pepper. We let them get all nice and vibrant for a few minutes until the onions start to get translucent and then we add some minced garlic for the final minute or so. Garlic can burn quickly so we only want it to sauté for about 1 minute after adding it. Then we add the dry ingredients (the spices) and press cancel to stop the sauté process. By stirring in the dry ingredients while there’s still the residual heat, we’re bringing those flavor to life by “blooming” them. If the bottom of the pot gets a little sticky, that’s ok. Next we pour in the vegetable broth and we can scrape any stuck on bits from the bottom of the pot with a wooden spoon.
Now it’s time for the canned ingredients to be added. First the tomato puree then add in the pinto beans, black beans, adobo sauce and the can of fire roasted diced tomatoes (not drained). Stir it all, secure the lid and pressure cook on high pressure for 10 minutes. When the pressure cook time is complete, let the pressure naturally release for 5 minutes before quick releasing the rest. Carefully remove the lid. Stir the chili and let is rest for a few minutes. It will thicken up quite a bit.
With our Instant Pot vegetarian chili now ready to serve, you have a number of delicious options for toppings and garnishing. These include shredded cheddar cheese, sour cream, fresh cilantro, and especially tortilla chips! Yep, break up a few tortilla chips and add them into the chili. You won’t believe how unbelievable the whole dish is! Q: How to store in fridge? A: Let the chili cool and store in airtight plastic containers for 3-4 days. Q: Can the chili be frozen? A: One of the great things about chili is that it can easily be frozen to enjoy later. Simply wait for it to cool and add to freezer-safe, air tight plastic containers and freeze for up to 4 months. Q: I don’t have the can of adobo sauce. What can I substitute? A: The adobo sauce is a unique flavor and highly recommended. But, you can recreate some of the flavor by mixing 1 tbs of cider vinegar, ½ tbs smoked paprika, 1 tsp brown sugar, 1 tsp cumin and a pinch of cayenne. Mix it into a paste and use it that way. Q: What can I do with the remaining can of chipotle peppers in adobo sauce? A: This stuff is great in so many other wonderful recipes. Chop it up and add to barbecue sauce to really pump up the flavors. Here’s some other recipes which use it from Taste of Home. Q: Can I add more ingredients that I like? A: This is chili. There’s really not much you can’t add! I love to add an additional red, yellow or orange pepper. Q: Can I make this if I don’t have an Instant Pot? A: You sure can! Use a large pot or Dutch oven and place it over medium heat on the stovetop. Follow steps 1-4. When everything is finally added, cover and let simmer over low heat for at least 30 minutes.
4.5 from 2 reviews Use adobo sauce from a can (usually 7oz) of Chipotle Peppers in Adobo Sauce. Save remaining sauce and peppers for other recipes. Substitute adobo sauce with 1 tbs of cider vinegar, ½ tbs smoked paprika, 1 tsp brown sugar, 1 tsp cumin and a pinch of cayenne. Add an additional red, yellow or orange pepper for even more flavor and goodness! For stovetop: Follow steps 1-4 using a large pot or Dutch oven over a medium flame on stovetop. Then cover and simmer over low heat for 30 minutes, stirring occasionally.
