First Time Using My Instant Pot | VEGAN INSTANT POT CHILI

Chop the red onion, garlic, poblano pepper, and green bell pepper.

Turn on the Instant Pot and select the sauté function.

Add the chopped onions and soy chorizo to the pot and sauté until the onions are translucent.

Add the garlic and sauté for another minute.

Add the canned corn, diced tomatoes, black beans, and 2 cups of water to the pot.

Close the Instant Pot lid and ensure the valve is set to sealing.

Select the bean/chili function and set the timer for 20 minutes.

Once the cooking time is complete, allow the pressure to release naturally for a few minutes.

Cover the steam release valve with a towel and carefully turn it from sealing to venting to release any remaining steam.

Once the steam has released and the pin drops, open the lid of the Instant Pot.

Check the chili; if it is too watery, switch back to sauté mode and let it simmer for about 15 minutes until thickened.

Equipment Needed

Spice Level:

Dietary