An Instant Pot Vegan Chili with amazing texture thanks to a secret ingredient. Super easy and extremely flavorful. A crowd-pleaser through and through.
Course Main Course
Cuisine International
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
NPR 30 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 622kcal
Ingredients
1chopped onion
2clovescrushed garlic
27oz canfire roasted tomatoes(800ml)
1cupdried chickpeas(200g)
1cupdried kidneybeans(200g)
1cupdiced carrots
1cupsdiced celery
1cupdiced red bell pepper
1cupchopped walnuts
1.5tspchili powder
1.5tspcumin
1.5tspground cinnamon
sea salt
pepper
water
avocado
cilantro
chili pepper
Instructions
Soak chickpeas and kidney beans 12 hours or overnight in abundant water. Then drain and rinse.
Press the sauteé button and once hot add a dollop of oil to it.
Fry chopped onions and crushed garlic in oil until soft, then deglaze the pot with a splash of water (see video).
Add fire-roasted tomatoes, drained and rinsed legumes, diced vegetables, chopped walnuts and all spiced and fill in water until all legumes are just covered.
Stir everything well together, put on the lid, turn the valve to the sealing position and set to 25 minutes on high pressure.
Let pressure release naturally completely. Meaning, don't touch the pot until the safety pin drops on its own.
Open the pot, give all one last stir and add more sea salt and pepper to taste if necessary at this point and serve.
Top everything with cubed fresh avocado, cilantro leaves, and sliced chili if desired.