Mexican•healthy
Instant Pot Three Bean Chili
This Instant Pot Three Bean Chili, is a must try weeknight meal. It's warm, hearty, packed with flavors, perfect texture and super easy to make. Plant-based protein. Vegan.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp oil
- 1 tsp garlic
- 1 large onion, chopped
- 1 carrot, diced
- 1 zucchini, diced
- 1 cup corn
- 1/2 sweet potato, diced with skin
- 1 cup chunky roasted salsa
- 1/2 cup garbanzo beans, cooked or canned
- 1/2 cup black beans, cooked or canned
- 1/2 cup kidney beans, cooked or canned
- 2 cups vegetable broth
- 1 tsp black pepper
- 1 tsp cumin powder
- 1/2 tsp paprika
- 1 tsp chili powder
- salt to taste
- Cilantro chopped
- Avocado, chopped
- Jalapeno slices
- Tortilla Strips
- Lime Slices
Instructions
- 1
Set a 6-qt Instant Pot to the high saute setting.
- 2
Add garlic and saute.
- 3
Then add onion, zucchini, corn, carrots, sweet potatoes, and three beans.
- 4
Now add in the spices, cumin, chili powder, paprika, black pepper and salt.
- 5
Pour in the broth. Stir
- 6
Pressure cook on high for 10 minutes. When finished cooking, allow pressure to naturally release.
- 7
Garnish with your favorite toppings like avocado, lime, tortilla strips and jalapenos.
- 8
Serve immediately or allow it to cool before freezing.