Quick Vegetarian White "Chicken" Chili with Instant Pot®
This hearty and flavorful chili is perfect for busy weeknights when you want something comforting without the fuss. Made with simple ingredients and cooked quickly in the Instant Pot, it’s a delicious vegetarian twist on a classic favorite.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Pro Cooking Tips
Use vegetable broth for a richer flavor.
Add extra beans or corn for more texture and fiber.
Taste and adjust seasoning after cooking to balance the flavors.
Ingredients
0/16
Why This Dish Is Hard To Resist
This chili is a great way to enjoy a comforting meal without the meat. It cooks quickly in the Instant Pot®, making it perfect for busy weeknights. The creamy texture and flavorful spices make it satisfying and hearty.
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!
47
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Enjoy This Dish
Serve with warm tortillas or over rice for a filling meal. Top with avocado slices, shredded cheese, or a dollop of sour cream to add creaminess and contrast. A sprinkle of fresh cilantro or chopped green onions brightens the dish.
Best Storage Tips
Let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. You can also freeze portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or microwave.
Frequently Asked Questions
Can I use fresh beans instead of canned pinto beans?
Yes, but be sure to cook the fresh beans separately until tender before adding them to the chili.
What can I substitute for the artificial chicken pieces?
You can use tofu, tempeh, seitan, or extra beans as a plant-based protein alternative.
Is it possible to make this recipe without an Instant Pot?
Yes, you can cook it on the stovetop by sautéing the veggies first, then simmering all ingredients together for about 30-40 minutes.
How spicy is this chili with two jalapeños?
It has a mild to moderate heat; remove seeds to reduce spiciness or add more peppers for extra kick.
Can I freeze leftovers?
Yes, this chili freezes well. Store in an airtight container for up to 3 months and thaw before reheating.
What can I use instead of sour cream?
You can substitute with plain yogurt, a vegan sour cream, or skip it entirely if preferred.
How do I make this recipe gluten-free?
Ensure the artificial chicken pieces and broth are gluten-free, as most other ingredients naturally are.
Can I add other vegetables to this chili?
Absolutely! Feel free to add veggies like zucchini, carrots, or spinach to boost nutrition and flavor.
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