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Instant Pot Jackfruit Chili
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Description
This spicy, smoky, savory pulled jackfruit chili is mind-blowing! Not only is this healthy, vegan, easy, budget friendly, it is also the best chili I’ve ever made!
Ingredients
- 1 Yellow Or White Onion, Chopped
- 1 Green Bell Pepper, Chopped
- 8 ounces, weight Sliced Mushrooms
- 3 cloves Garlic, Chopped
- 2 Carrots, Diced
- Salt And Pepper, to taste
- 1 can (20 Oz. Size) Young Jackfruit In Water Or Brine
- 1 can (15 Oz. Size) Black Beans, Drained
- 1 can (15 Oz. Size) Dark Kidney Beans, Drained
- 1 can (15 Oz. Size) Fire Roasted Tomatoes
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1-½ Tablespoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoons Onion Powder
- ½ teaspoons Smoked Paprika
- ¼ teaspoons Cayenne Pepper
- 1 Chipotle Pepper In Adobo Sauce, Diced
- 1 Tablespoon Adobo Sauce From Chipotle Peppers
- 2 teaspoons Worcestershire Sauce (vegan)
- 1-½ cup Water
Preparation
Heat Instant Pot on saute mode and saute onions until soft, about 4 minutes.
Add bell pepper, mushrooms, garlic and carrots and continue to saute for an additional 4–5 minutes. Add a pinch of salt and pepper to taste.
Add remaining ingredients and give it a stir. Set pressure cooker for high pressure 8 minutes. (The Instant Pot may take 15–20 minutes to come to pressure before it starts counting down.)
Once done, manual release and give it a minute to cool. It can stay in warm mode for up to 2 or 3 hours if needed. Enjoy!
Note: This recipe calls for 1 chipotle chili plus 1 tablespoon of the adobo sauce. I actually double this because I love the heat! Feel free to adjust this for your spice tolerance level.
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