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Author:
Kevin Curry
Instant Pot Impossible Vegan Chili
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Nutrition per serving
Instant Pot Impossible Vegan Chili
Ingredients for 5 servings
Substitution
Note
- 2 teaspoons olive oil (or avocado oil)
- 1 cup diced onion
- 1 tablespoon garlic, fresh
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon chipotle powder (OR smoked paprika)
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon
- 4 tablespoons tomato paste
- 24oz Impossible ground veggie meat
- 2 cups low sodium vegetable broth (OR more depending on desired thickness)
- OPTIONAL ADD-INS (not included in mine)
- beans (black, red, navy)
- corn
- green chiles
- sea salt & pepper to taste
- Garnish
- cilantro
Steps
Step 1
Set Instant Pot on Sauté function, (or set a dutch oven or pot on medium high heat). Once hot, add oil, onions and garlic – caramelize 3 minutes, or until onions turn brown and slightly translucent.
Step 2
Add the seasonings to the pot and bloom them for about 1 minute, continually stirring to ensure it’s not burning. Then add tomato paste to create a thick seasoning paste. Stir 1 minute.
Step 3
Add the vegan meat and begin chopping it up and folding in the spices. Continue chopping and cooking as you would cook ground meat, about 3 to 5 minutes until well mixed. Ensure the meat is not burning – if so, turn off the Sauté function.
Step 4
Turn off the Sauté function. Pour in veggie broth and stir. Add a few pinches of sea salt & pepper but don’t overdo it – you can do this at the end as well.
Step 5
Add the lid and cook using the Pressure Cooker for 30 minutes on HIGH heat; OR Slow Cook on Low for 6 to 8 hours or High for 4 to 6 hours.
Step 6
Once the cooking cycle has ended, stir and season to taste with sea salt & pepper and cilantro. Enjoy the chili in YOUR favorite way! Over rice, cornbread, roasted cauliflower or in a taco shell with your favorite plant-based toppings!
Instant Pot Impossible Vegan Chili
Kevin Curry
INGREDIENTS
- 2 teaspoons olive oil (or avocado oil)
- 1 cup diced onion
- 1 tablespoon garlic, fresh
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon chipotle powder (OR smoked paprika)
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon
- 4 tablespoons tomato paste
- 24oz Impossible ground veggie meat
- 2 cups low sodium vegetable broth (OR more depending on desired thickness)
- OPTIONAL ADD-INS (not included in mine)
- beans (black, red, navy)
- corn
- green chiles
- sea salt & pepper to taste
- Garnish
- cilantro
INSTRUCTIONS
-
Set Instant Pot on Sauté function, (or set a dutch oven or pot on medium high heat). Once hot, add oil, onions and garlic – caramelize 3 minutes, or until onions turn brown and slightly translucent.
-
Add the seasonings to the pot and bloom them for about 1 minute, continually stirring to ensure it’s not burning. Then add tomato paste to create a thick seasoning paste. Stir 1 minute.
-
Add the vegan meat and begin chopping it up and folding in the spices. Continue chopping and cooking as you would cook ground meat, about 3 to 5 minutes until well mixed. Ensure the meat is not burning – if so, turn off the Sauté function.
-
Turn off the Sauté function. Pour in veggie broth and stir. Add a few pinches of sea salt & pepper but don’t overdo it – you can do this at the end as well.
-
Add the lid and cook using the Pressure Cooker for 30 minutes on HIGH heat; OR Slow Cook on Low for 6 to 8 hours or High for 4 to 6 hours.
-
Once the cooking cycle has ended, stir and season to taste with sea salt & pepper and cilantro. Enjoy the chili in YOUR favorite way! Over rice, cornbread, roasted cauliflower or in a taco shell with your favorite plant-based toppings!
Jul 26 2023
Wonderful, flexible recipe! My family always enjoys this chili. Yum
We can def eat together b/c I love me some chili too! lol
Feb 23 2024
I have made this recipe numerous times, very easy and tasty. Thanks for sharing it!
Glad you like it, you’re most welcome!