Instant Pot Vegetarian Chili
I recently attended an Instant Pot Cooking Workshop. My eyes were quickly opened to a world of meals without losing flavor or texture. I purchased a pressure cooker soon after. While I love to cook, when the days grow shorter I find solace in the fact of simply preparing a few ingredients and having a meal ready for my husband and me within 30 minutes or less.
When the cold front moved through this past week, I made an easy vegetarian chili in our pressure cooker. It was savory and satisfying. I adapted this recipe from Dinner at the Zoo.
Ingredients:
2 pounds Beyond beef, or protein alternative
1 small onion finely diced
1 1/2 teaspoons minced garlic
28 ounce can diced tomatoes do not drain
3- 8-ounce cans tomato sauce
3/4 cup vegetable broth or miso broth
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons cocoa powder
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt
3/4 teaspoon ground pepper
15-ounce can kidney beans drained and rinsed
15-ounce can pinto beans drained and rinsedInstructions