Quick Vegetarian White "Chicken" Chili with Instant Pot®

Ingredients 0/16

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Pour in a bit of olive oil, then toss in the chopped onion, jalapeño, bell pepper, and garlic. Cook everything together for about 3 minutes until the onions start to soften. Next, add the plant-based chicken pieces and sauté for another 3 minutes to give them some color.

Step 2

Pour in the vegetable broth, then add the pinto beans, frozen cauliflower and corn, along with the oregano, cumin, salt, and pepper. Give everything a good stir, close the lid, and set the pot to the soup setting for 15 minutes.

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.

Step 4

Serve the chili in bowls and sprinkle fresh cilantro on top for a bright finish. Enjoy!