Instant Pot® Bean Mushroom Chili for Two

canned beans

🥗Healthier: dried beans

💰Cheaper: canned beans

Dried beans are less expensive when purchased in bulk.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Cauliflower can provide a similar texture for a lower cost.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water is a cost-effective base for the chili.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: green chilies

Green chilies can add heat for less cost.

Soak 1/2 cup of dried Mayakoba beans and 1/2 cup of dried kidney beans in hot water for about an hour.

Drain the beans and place them in a 3-quart Instant Pot, covering them with 4 cups of hot water.

Add 1/2 tablespoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of apple liquid smoke to the pot.

Lock the lid, set the steam release handle to sealing, and pressure cook on high for 25 minutes, turning off the keep warm mode.

While the beans are cooking, clean and prepare 1 large portobello mushroom by removing the stem and gills, then chop it finely.

Sauté the chopped mushroom and 1/2 onion in the dry inner pot using the sauté mode on low heat for about 8 minutes, adding bean water as needed to prevent sticking.

Add 1 tablespoon of chili powder, 1 minced garlic clove, 14.5 ounces of diced tomatoes, 1/3 cup of organic ketchup, and 1/2 teaspoon of apple liquid smoke to the pot.

Pour in the reserved bean broth and cover the pot with a lid, setting it to sauté mode for 15 minutes to simmer.

After 15 minutes, add the cooked beans to the pot and stir to combine, then partially cover and set the sauté mode for an additional 10 minutes.

Let the chili cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary