Instant Pot® Vegetarian White Chicken Chili

This is a great vegetarian Instant Pot® recipe (or even vegan, if you change out a few ingredients) for traditional white chicken chili. This is not a very spicy chili if made according to this recipe, but you could up the game by adding more jalapenos or peppers of your choice.

INGRIDIENT

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)

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.

Step: 2

Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.

Step: 3

Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step: 4

Stir in sour cream. Ladle into bowls and top with fresh cilantro.

NUTRITION FACT

Per Serving: 351 calories; protein 19.6g; carbohydrates 45.6g; fat 12g; cholesterol 8.4mg; sodium 1043.4mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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