Turn the Instant Pot on in Saute mode. Add cooking oil and within 10 seconds add the bay leaf, minced garlic, and green chillies. Saute for 15 seconds.
Add the chopped onions and saute till they are translucent.
Add the crushed tomatoes to the pot and continue to saute for another 30 seconds. Then add the chili seasoning, smoked paprika, cumin powder, red wine vinegar, and turmeric powder. Fry for 15 more seconds.
Add the soaked Black eyed peas to the pot along with salt and water or vegetable stock. Close the lid and cook on high pressure for 7 minutes. Release pressure naturally for 10 minutes and then do a manual pressure release.
Once you open the Instant Pot, give the chili a good mix. Then add vegan sour cream and vegan Mexican cheese blend and mix again. Garnish with cilantro, and lemon juice.
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