Vegan Instant Pot Jackfruit Chili
Prep Time
20 mins
Cooking Time
30 mins
Yields
6 servings
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 (8 oz) package sliced fresh mushrooms
- 2 carrots, diced
- 1 green or red bell pepper, diced
- 3 cloves garlic, finely chopped
- 1 pinch salt and ground black pepper to taste
- 1 (28 oz) can crushed tomatoes
- 1 (20 oz) can green jackfruit in brine, rinsed and shredded
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 1/2 cups water
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 1/2 tbsp chili powder
- 1 tbsp adobo sauce from can
- 2 tsps vegan Worcestershire sauce
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function and add olive oil. Add onion to the hot oil and sauté until soft, about 4 minutes. Add mushrooms, carrots, bell pepper and garlic and sauté until all vegetables have softened, 4 to 5 minutes. Season with salt and pepper.
Step 2
Stir in crushed tomatoes, shredded jackfruit, black beans, kidney beans, diced tomatoes, water, chipotle pepper, chili powder, adobo sauce, Worcestershire sauce, cumin, onion powder, smoked paprika and cayenne pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Give it a minute to cool before serving.
Notes
You can leave this in the Instant Pot on the warm setting for 2 to 3 hours, if needed.
To prepare this in the slow cooker, complete step 1 in a skillet on the stovetop. Transfer sautéed vegetables to a slow cooker and stir in all ingredients in step 2. Cook on low for 5 hours or on high for 3 hours.
Credit
allrecipes