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chili sin carne. chili con carne, instant pot recipe

Chili sin Carne in Minutes: Instant Pot Recipe

Whether you're a busy worker, a parent with a busy schedule, or just someone who likes easy and tasty dinners, this Chili sin Carne recipe is for you.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 8 portions
Calories 350 kcal

Equipment

  • 1 Instant Pot

Ingredients
  

  • 200 g vegan "minced meat"
  • 1 small white onion
  • 1 small bell pepper
  • 1 cup sweet corn canned or frozen
  • 3 cups cooked black beans
  • 3 cups cooked kidney or pinto beans
  • 1 1/2 cups diced tomatoes
  • 1 Tbsp tomato paste
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1/4 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1/4 tsp onion powder
  • 3 Tbsp avocado oil omit if oil-free
  • 2 cups vegetable broth
  • Salt & pepper to taste
  • For Serving:
  • Avocado
  • Fresh coriander
  • Tomato salsa
  • Brown rice or tortilla wraps
  • Cashew cream or cream fraiche

Instructions
 

  • Turn on your Instant Pot and select the sauté function. Add the avocado oil and let it heat up. Once the oil is hot, add the chopped onion and bell pepper. Sauté for 2-3 minutes until they begin to soften and turn translucent.
  • Stir in the vegan minced meat and continue sautéing for another 2-3 minutes. Cook until it starts to brown slightly.
  • Cancel the “Sauté” function. Add beans, sweet corn, and spices. Stir the mixture thoroughly to combine all the ingredients evenly. Carefully pour the vegetable broth into the Instant Pot.
  • Select the "Pressure Cook" setting and set the timer for 3-4 minutes at high pressure.
  • Once the cooking cycle is complete, allow the Instant Pot to perform a natural pressure release for about 2 minutes, and quickly release.
  • Taste and adjust the seasoning. Enjoy your homemade Chili sin Carne.

Notes

  1. Use my Homemade Vegetable Broth for this chili sin Carne.
  2. Serve Chili sin Carne with Cashew Cream and Hot Sause Adjika.
  3. Store in the refrigerator for up to 3-4 days.
  4. Frozen chili can be stored for up to 1-2 months.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 4gFiber: 8gSugar: 4g
Keyword avocado, beans, dairy-free, gluten-free, healthy, instant pot, legumes, vegetarian
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