Instant Pot Vegetarian Chili
A rich and hearty chili recipe made quick and easy in the Instant Pot! A secret ingredient, wheat berries, makes this vegetarian chili extra filling and nutritious.
- 1 cup dry red beans
- 1 cup dry kidney beans
- 1 cup dry wheat berries
- 1 tbsp olive oil
- 1 bell pepper
- 1 onion
- 2 cans petite diced tomatoes
- 2 cups vegetable or beef broth
- 2 cups frozen corn
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 cup cheese to garnish I like a mix of cheddar and monterey jack
In the morning, combine both the dry beans and wheat berries in a large bowl. Add enough water to cover all the contents by 1 inch. Cover and set aside.
8 hours later, drain the bowl and set aside. Dice the onions and peppers.
Set the Instant Pot to high "saute" and add the olive oil, onions and peppers. Saute for 4 mins. Then add in the broth and diced tomatoes. Mix in the corn, dried beans and wheat berries. Season with garlic, chili powder, cumin, onion powder, paprika and pepper.
Turn the Instant pot to "pressure cook" and put on the lid, making sure it seals correctly. Cook on high for 30 minutes, then let the pressure release naturally for 15 mins. Follow instructions to quick release steam and open lid.
*Garnish as desired.
*There are so many delicious options for garnishing chili: sour cream, cilantro, avocado, tortilla chips, limes, cream cheese, green onions, Fritos, plus a variety of cheese-cheddar, Monterey jack, pepper jack, and Mexican blend.
I've tried many combinations and for this recipe, my favorite was Monterey jack cheese and Fritos.