Vegetarian White "Chicken" Chili in the Instant Pot®

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, finely chopped
• 1 (12 ounce) package artificial chicken pieces (such as Quorn™)
• 4 cups vegetable broth
• 2 (16 ounce) cans pinto beans, rinsed and drained
• 1 (16 ounce) package frozen cauliflower florets
• 1 cup frozen sweet corn
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• salt to taste
• ½ cup sour cream
• 2 tablespoons chopped fresh cilantro, or to taste (Optional)

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Pour in a bit of olive oil, then add the chopped onion, jalapeños, bell pepper, and garlic. Cook everything for about 3 minutes until the onions start to soften. Toss in the vegetarian chicken pieces and sauté for another few minutes to get them warmed through.

Step 2

Pour in the vegetable broth along with the pinto beans, frozen cauliflower, frozen corn, oregano, cumin, salt, and pepper. Give everything a good stir, then close the lid and lock it in place. Set the pot to the Soup setting and let it cook for 15 minutes.

Step 3

Once the cooking time is up, let the pressure release naturally for about 5 minutes. After that, carefully switch to quick release to let out any remaining steam. When it’s safe to open, remove the lid.

Step 4

Finally, stir in some sour cream to make it creamy and smooth. Serve the chili in bowls and sprinkle fresh cilantro on top for a bright, fresh finish.