I make a super easy chili in the instant pot.

Ingredients:
—1-2 pounds beans. Classic is white beans, I sometimes use 1 bag white, 1/2 bag mixed. Any combo is good. I’ve also used chickpeas. Surprisingly they all cook fine together.
—1 onion chopped
—1 container vegetable stock
—1 jar salsa verde
—4 tbsp of taco seasoning (I like Penzys) or 1 packet of Old El Paso etc
—1 bag frozen corn or butternut squash (or both— make more and freeze!)
—2-3 chopped tomatoes or one can diced tomatoes
—1 chopped jalapeño or chile (optional)
—1/4 cup cilantro (optional)

Cook on high for 20 minutes. Use an immersion blender for ~2 pulses to lightly (not throughly) blend until chunky. About half of beans should still be whole.

Serve with tortilla strips (available in salad dressing aisle) and shredded cheese or sour cream. Delicious! Leftovers make a great taco salad.

Anonymous wrote:Yeah instant pots aren't the best thing for dried beans unless you soak them first. Long slow cooks you can get away with it.

I cook delicious beans in the instant pot all the time without soaking. But don't have a chili recipe.

Yeah instant pots aren't the best thing for dried beans unless you soak them first. Long slow cooks you can get away with it.

Anonymous wrote:Does anyone have a good recipe for vegetarian chilli you can make in an instant pot with dried beans?

I have made different ones picked from google search- the only thing with dried beans is you have to soak them for 10-12 hrs.

I cannot remember one specific recipe to recommend.

I would say that instead of using the chili function- what has worked for us, is Manual for 50-60 mins.

Does anyone have a good recipe for vegetarian chilli you can make in an instant pot with dried beans?