Recipe

Instant Pot Vegetarian Chili

Name: Instant Pot Vegetarian Chili
Prep time: 5 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 (15.25 ounce) can whole kernel corn, drained; 1 (15 ounce) can ranch-style beans; 1 (15 ounce) can no-bean chili; 1 (14.5 ounce) can cut green beans, drained; 1 (14.5 ounce) can diced potatoes, drained; 1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese); 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

Just as described, dump seven cans in and go. Perfect for busy lifestyles when you still want a warm meal on the table on those cold winter nights. Leftovers heat well for lunches. This recipe was created in an 8 quart Instant Pot.

Prep 5mCook 40mTotal 45mServes 6

Ingredients

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Instructions

1
Combine corn, ranch-style beans, chili, green beans, potatatoes, cheese soup, and diced tomatoes and green chilies in a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
2
Close and lock the lid. Select highpressure according to manufacturer's instructions; set timer for 15 minutes. Allow 25 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve and enjoy.

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