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Vegetarian Chili

Featured Article

Soup and Chili Just Right For the Fall Season

Recipes Provided By Instant Pot

Vegetarian Chili

INGREDIENTS

1 tbsp oil

1 medium red bell pepper seeded and chopped

1 medium yellow onion chopped

1 large sweet potato cut into 1/2 inch chunks (about 2 cups)

1 cup Water

1 can black beans drained and rinsed, 15 1/2 ounces

1 can diced tomatoes undrained, 14 1/2 ounces

1 cup frozen whole kernel corn

1 package McCormick® Original Chili Seasoning Mix

INSTRUCTIONS

Heat oil in Instant Pot on SAUTÉ function. Place pepper and onion in pot. Cook and stir 3 minutes. Add sweet potatoes; cook and stir 2 minutes. Add water. Stir in beans, tomatoes, corn and Seasoning Mix. Close lid. Set Valve to Seal. Select PRESSURE COOK (MANUAL); cook 7 minutes on HIGH PRESSURE. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)

Chicken Rice Soup

INGREDIENTS

1/2 pound boneless, skinless chicken breasts

1 carrot peeled and chopped (about 1/2 cup)

1 stalk celery sliced (about 1/2 cup)

1/2 cup long grain white rice uncooked

4 cups Swanson® Chicken Broth

INSTRUCTIONS

Season the chicken with salt and pepper. Add the carrot, celery, chicken, rice and broth to a 6 quart Instant Pot®. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure. Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.

  • Vegetarian Chili
  • Chicken Rice Soup
  • Chicken Rice Soup
  • Vegetarian Chili