THE RECIPE JOURNAL · Main Course
Instant Pot® White "Chicken" Chili - Vegetarian Style
This creamy and comforting chili is packed with hearty beans and flavorful spices, perfect for a cozy meal any night of the week. Plus, it’s made in the Instant Pot for a quick and easy dinner that everyone will love.
FROM THE KITCHEN • Instant Pot® White "Chicken" Chili - Vegetarian Style
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
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 together until the onions start to soften, about 3 minutes. Next, add the plant-based chicken pieces and sauté for another 3 minutes to get a little color and flavor going.
02
Step 2
Pour in the vegetable broth, then add the pinto beans, frozen cauliflower, frozen corn, and your spices—oregano, cumin, salt, and pepper. Give it all a good stir. Lock the lid in place and set the Instant Pot to the Soup setting for 15 minutes.
03
Step 3
When the cooking time is up, let the pressure release naturally for about 5 minutes. After that, carefully use the quick-release to let out any remaining steam. Once the lid is off, stir in some sour cream to add creaminess.
04
Step 4
Serve the chili hot, topped with fresh cilantro for a pop of color and freshness. Enjoy!
Why you’ll love it
This chili is a comforting and hearty meal that comes together quickly. It uses simple ingredients and delivers big flavor without any meat. Perfect for a cozy night in or when you want a nutritious, plant-based option.
How to serve
Serve hot with a dollop of sour cream or vegan yogurt and a sprinkle of fresh cilantro. Add a side of warm cornbread or tortilla chips for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This chili also freezes well for up to 3 months.
