Instant Pot Three Bean Chilli
This three bean chilli is naturally gluten-free and vegan.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tsp olive oil
- 1 pepper (bell) (deseeded and diced)
- 1 onion peeled and diced
- 1.5 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp cayenne pepper or less if making for kids
- 1 tsp minced garlic
- 2.5 tsp ground cumin
- Salt
- 400 g (14oz) tin kidney beans drained
- 400 g (14oz) tin black-eyed beans drained
- 400 g (14oz) tin pinto beans veggie ones, drained
- 200 g (7oz) frozen corn kernels thawed
- 250 g (8.8oz) peeled and diced butternut squash
- 400 g (14oz) chopped tomato
- 500 ml (2 cups) vegetable stock
Instructions
- 1
Set your Instant Pot to Sauté and add in the olive oil until hot.
- 2
Add the onion and pepper and sauté for 5 mins until softened.
- 3
Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
- 4
Then add in the remaining ingredients ending with chopped tomatoes and beans on top. Do NOT stir.
- 5
Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 8-10 mins (bigger squash pieces take 10 mins; smaller pieces may only need 8-9 mins - try and see which way you like it), and let the chilli cook under high pressure until done.
- 6
When done do a quick pressure release (QPR). When the chilli is ready, stir it thoroughly before serving with some rice, corn tortilla and fresh coriander.