The Pioneer Woman Tasty Kitchen
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Instant Pot Jackfruit Chili

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Level: Easy

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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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