Instant Pot Healthy Vegetarian Recipes
The Instant Pot is a kitchen appliance that is becoming more and more popular. It can be used for a variety of recipes, including vegetarian dishes. Here, we will discuss some of the best healthy vegetarian recipes that can be made in an Instant Pot.
Vegetarian Chili
This vegetarian chili is an easy and delicious way to get your protein and vegetables in one dish. Prep Time: 10 minutes, Cook Time: 35 minutes.
Ingredients:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes
• 1 can (14.5 ounces) fire-roasted tomatoes
• 1 cup vegetable broth
• 1 cup corn kernels
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro
Instructions:
1. Set the Instant Pot to the sauté setting. Add the olive oil, onion, garlic, bell pepper, and celery and cook for 3 minutes, or until the vegetables are softened.
2. Add the cumin, chili powder, oregano, and smoked paprika and stir to combine. Cook for 1 minute.
3. Add the black beans, pinto beans, diced tomatoes, fire-roasted tomatoes, vegetable broth, and corn. Stir to combine.
4. Lock the lid in place and set the Instant Pot to high pressure for 15 minutes.
5. When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
6. Remove the lid and stir in the cilantro. Taste and season with salt and black pepper, if desired. Serve.
Equipment:
• Instant Pot
• Wooden spoon
Notes:
• This recipe can easily be doubled to serve more people.
• If you don't have an Instant Pot, you can make this recipe in a slow cooker. Just cook the vegetables in a skillet on the stovetop, then add them to the slow cooker with the other ingredients and cook on low for 6-8 hours.
Nutrition: Per Serving
• Calories: 300
• Fat: 6g
• Carbohydrates: 45g
• Protein: 12g
• Fiber: 12g
Recipe Tips:
• This chili can be served with a variety of toppings, such as sour cream, shredded cheese, and diced avocado.
• If you like a spicier chili, add some diced jalapeño or a pinch of red pepper flakes.
• You can also add other vegetables to the chili, such as diced zucchini or chopped spinach.
• To make this recipe vegan, omit the cheese and sour cream.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days.
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