Italian Chili in Instant Pot

Italian Chili in Instant Pot

Infuse an Italian flair to this easy vegetarian Instant pot chili recipe by making it with canned beans, tomatoes, veggies, herbs, and spices! Make it in less than an hour!

Course chili, Soup

Cuisine American, Italian

Prep Time 9

Cook Time 25

Servings people

Calories 266.13kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

Ingredients

½ cup TVP
1 tablespoon olive oil
4 cloves garlic
1 onion
1 bell pepper
1 carrot
15.5 oz kidney beans
1 cup Tuttorosso diced tomatoes
1 cup Tuttorosso crushed tomatoes
2 tablespoon Tuttorosso tomato paste
2 teaspoon chili powder
2 tablespoon basil chopped
2 tablespoon rosemary chopped
1 teaspoon crushed black pepper
salt
6 tablespoon Pecorino cheese
6 tablespoon pesto sauce

Instructions

Prior to cooking the chili, we need to cook the TVP. Follow the instructions on the packet and cook it. I soaked it in hot water for 10 minutes. While it's soaking, you can chop the veggies to utilize your time.
Turn on the Instant Pot in saute mode. Add olive oil and fry chopped onion and minced garlic. Add 1-2 tbsps of water to deglaze the pot.
When they turn light golden, add the cooked TVP. Mix and cook for 30 seconds and then add the chopped veggies - bell pepper and carrot.
Give it a mix and then add the drained red kidney beans. You can also dump the whole can with the liquid.
Followed by Tuttorosso diced tomatoes, Tuttorosso crushed tomatoes and Tuttorosso tomato paste. Mix it all together and cook for 30 seconds.
Add chili powder, chopped basil, freshly crushed black pepper and rosemary. Taste and then add salt as needed or add little salt for now. That's because the tomatoes have salt in them.
Hit cancel, close with the lid. Ensure the valve is in sealing position. Press Manual button on Instant Pot and set time to 15 minutes. Once time is up, let the chili naturally release pressure for about 10 minutes to set valve to release remaining pressure.
Open the lid, give it all a good mix. Taste the chili and re-season if desired.
Ladle chili into serving bowls, top with freshly grated Pecorino cheese and a large spoonful of pesto. It tastes best when hot or warm.

Notes

Some substitutes for TVP are quinoa, teff grains, bulgur wheat, or even cauliflower rice. If you don't have vegetable broth or stock, you can use water or red wine.

Instead of kidney beans, you can also use any other canned beans variety like black beans, pinto beans, white beans, navy beans, chickpeas, etc for this recipe.

Add more veggies like mushrooms, zucchini, or peas if needed. To balance the flavors and cut the acidity, add a tablespoon of sugar along with salt when cooking.

If you don't have an Instant Pot, you can definitely make this vegetarian chili recipe on a stovetop or in a slow cooker.

Nutrition