I hopped on the Instant Pot bandwagon several months ago, and am so glad I did. I love this electric pressure cooker which has many additional functions. I am a huge fan of one pot meals, especially those I can throw into the pot and then dinner is ready without any additional work. I was able to create this meal in between painting and reading to my toddler. This recipe can be modified with whatever veggies or beans you have on hand. Enjoy!
Ingredients:
- 1 medium yellow onion, diced
- 1-2 tbsp avocado, olive, canola or your favorite oil
- 1 large red bell pepper diced
- 1 lb mushrooms, sliced
- 1 medium zucchini, diced (all veggies can be subbed for your favorite, those you have on hand)
- 1 cup corn fresh or frozen
- 1 can cooked black beans
- 1 can cooked kidney beans
- 1 tsp chili powder (or more depending on your spice tolerance)
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1-2 cup veggie broth (add more if you like a soupier chili)
- 1 cup dried green lentils
- 14.5 oz can crushed tomatoes
Directions
- Turn pressure cooker on to sauté setting and add oil
- Once hot, add onions and sauté until soft, 2-3 minutes
- Add your veggies and spices, and cook for a couple minutes, stirring frequently
- Add remaining ingredients, stir, set to high pressure for 15 minutes and allow natural pressure release (if your crunched for time, feel free to manually release the pressure as well)
- Add your favorite chili toppings like greek yogurt, avocado, cheese and tortilla chips. Enjoy!