I’m having so much fun learning how to use my new toy! If you haven’t joined the Instant Pot cult yet, I suggest you look into it. 🙂
I’ve been working on converting many of my favorite one-pot recipes to Instant Pot recipes, with the ultimate goal of creating an Instant Pot e-cookbook for y’all. I’ve written most of the recipes up, but now I’m in the long slow process of testing and tweaking them. I’m also in the midst of my own Instant Pot learning curve, so I’m making a lot of mistakes. I’ve perfected about 5 of the 55 recipes listed below, so… I’m thinking, it might be ready by the new year? We’ll see. No promises…
Here’s a draft of the recipes I’ve rounded up so far, let me know if I’m missing something you want to see BLE-ified.
Anyway, I can’t keep all this Instant Pot excitement to myself so I decided to share a freebie with you. Here’s the chili I’ve been making on repeat all week. It’s the bomb.
Instant Pot Veggie Bean Chili
Each Serving Contains:
- 10 oz Veggies (adjust quantity to your individual food plan)
- 1 Protein Serving
- 2 oz Condiments
- 1 bell pepper, diced (6 oz)
- 8 oz corn, fresh or frozen (8 oz)
- 1 small onion, diced (8 oz)
- 1 can diced tomatoes (14.5 oz)
- 1/2 jar marinara sauce (12 oz)
- 9.5 oz dry beans, pre-soaked 6-8 hrs (I like a mix of black, pinto, & kidney)
Condiments & Spices
- 5 cloves garlic, minced
- 3 Tbsp chili powder
- 1 Tbsp dried oregano
- 2 tsp cumin powder
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 cups vegetable broth
- 1 tsp salt
To Complete the Meal
Top each serving with 1 fat.
- 2 oz avocado (1 fat)
- 2 oz plant-based cheese* (1 fat)
- 1 oz plant-based cream cheese* (1 fat)
If eating grain, serve over 4 oz of cooked grain such as brown rice or quinoa.
- Chopped cilantro, red onions, green onions, sliced jalapeños, hot sauce
- Pre-soak your beans for 6-8 hours. Or do it the impatient way.
- Use the Sauté function to sauté the onions and bell pepper for 2-3 minutes, adding vegetable broth, water, or oil to prevent burning. Add the garlic and all of the spices (except for salt) and cook 1 minute.
- Add tomatoes, marinara, broth, and drained beans.
- Close the pot lid to sealing. Set to Manual (high) for 18 minutes. When done, carefully use quick release. If the beans aren’t fully cooked, put it back in for a few more minutes.
- Stir in salt and corn after cooking.
- Divide into 4 equal sized servings, garnish with desired toppings, and enjoy!
Recipe Source: Katie’s Bright Kitchen