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Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

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Instant Pot

Instant Pot Rice and Beans with Green Chilies

May 11, 2021 by Holly Yzquierdo 1 Comment

Instant Pot Green Chili Rice

It’s no secret that I love my Instant Pot, and I love rice and beans. I’m adding a punch of flavor with this easy Instant Pot Rice and Beans with Green Chilies. You can make it yourself in just 3 simple steps!

Instant Pot Green Chili Rice

Rice and beans is a versatile dish that can be eaten alone, as a side dish, in a taco or burrito. How about a burrito bowl?

This is a great recipe to make at the beginning of the week, and it’s simple to reinvent it for various meals. Rice and beans are always budget friendly too. Everyone loves that.

Instant Pot Green Chili Rice

This page contains affiliate links.

Can You Cook Rice and Beans Together in an Instant Pot?

The short answer is that yes, you can cook rice and beans together in an Instant Pot, but I have an easier way. Use beans that are already cooked and quick cooking rice!

If you want to cook the dry beans and brown rice together at the same time, I recommend you try my other Instant Pot Black Beans and Rice recipe instead.

In this recipe, I cook the jasmine rice in the Instant Pot, then add canned beans that are fully cooked. They just need to be heated up by folding them into the cooked rice. It’s a real time saver!

I love using this trick on busy week nights or when making several recipes at one time to prepare for the week.

Instant Pot Green Chili Rice

What are Green Chilies?

They an be purchased fresh, but this recipe calls for the canned version which are inexpensive and convenient (and delicious). Green chilies add flavor to many types of recipes from appetizers to soups, to main dishes and sauces. You may as well keep them stocked in your pantry.

Are Green Chilies Hot?

It depends. Sometimes I buy peppers that are mild, then the next week they may be incredibly hot. That’s one of the reasons I prefer to use the canned. I get a more consistent flavor.

Additionally, you can purchase canned green chilies in hot or mild flavors. Either will work just fine in my Instant Pot Rice and Beans with Green Chilies. It all depends on how much spice you and your family prefer.

Substitute for Green Chilies

If you don’t have canned green chilies on hand, there are several substitute options including different types of fresh peppers and spices.

  • Anaheim Pepper
  • Jalapeno
  • Serrano

If you substitute any of those fresh peppers in place of the canned green chilis the flavor profile will be very different and likely spicier. Buy peppers that you and your family like.

To keep the flavor mild, remove the seeds from fresh peppers. If you want to kick up the spice, include the seeds and season as desired.

Instant Pot Green Chili Rice

How to Make Instant Pot Rice and Beans with Green Chilies

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with Veggie Broth Mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 oz can, drained and rinsed)
  • 1 Lime

Step 1 – Sauté

Prepare your onions and garlic. Then push Sauté on your Instant Pot, and add the onions and garlic to the pot.

Stir regularly. If the onions and garlic begin to stick, pour a couple of tablespoons of water into the pot and give it a stir.

Sauté for 3 minutes or until the onions and garlic are translucent.

Step 2 – Pressure Cook

Next, add the canned green chilies, rice, broth (or water), salt and half the cilantro.

Secure the lid. Then press Manual or Pressure Cook, and set your Instant Pot for 5 minutes.

Step 3 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 5 minutes. Then manually release the pressure until it is safe to open the Instant Pot.

Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro.

Stir well to mix everything together, then serve and enjoy.

No Pinto Beans?

Don’t worry if you don’t have any pinto beans in the pantry. You can replace them with black beans, lentils, white beans, or any other bean you prefer!

Make it Spicy

Want to kick up the spice? Add fresh jalapenos before pressuring cooking, or place them on top as a garnish before serving.

I like adding a green chili tomatillo salsa just before eating.

Storage

Store any leftover rice and beans with green chilies in an airtight container. Be sure to eat them within a week. Add it to a tortilla for a great burrito!

More Instant Pot Recipes

If you enjoyed this recipe, check out my other favorites to make in an Instant Pot:

  • Instant Pot Mexican Rice
  • Instant Pot Black Beans and Rice
  • Instant Pot Refried Beans
  • Instant Pot Mexican Quinoa
  • Instant Pot Black Bean Chili
Yield: 4 Servings

Instant Pot Rice and Beans with Green Chilies

Instant Pot Green Chili Rice

Kick up your standard rice and beans with this quick and easy Instant Pot version.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 ounce can, drained and rinsed)
  • 1 Lime

Instructions

  1. Prepare your onions and garlic. Push Sauté on your Instant Pot, then add your onions and garlic to the pot. Stir regularly. If they begin to stick, pour a couple of tablespoons of water in the pot, and give it a stir. Sauté for 3 minutes or until veggies are translucent.
  2. Add canned green chilies, rice, broth (or water), salt and half the chopped cilantro. Press Manual or Pressure Cook and set your Instant Pot for 5 minutes.
  3. Once cooking is complete, allow pressure to release for about 5 minutes, then manually release pressure. Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro. Stir well to mix everything together, then serve.

Notes

  • Storage: Store leftovers in an airtight container for about a week.
  • No Pinto Beans: Black beans, lentils, white beans, or any bean you prefer can be used instead of pinto beans.
  • Other Serving Suggestions: Add this mixture to a tortilla for a great burrito.
  • Spice it Up: Add fresh jalapenos when cooking, or on top as a garnish. You can also add green chili tomatillo salsa just before eating.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Instant Pot 
    Instant Pot 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 6 Quart, Stainless Steel/Black
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 6 Quart, Stainless Steel/Black
  • 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer.
  • QUICK ONE-TOUCH COOKING: 13 customizable Smart Programs for pressure cooking ribs, soups, beans, rice, poultry, yogurt, desserts and more.
  • COOK FAST OR SLOW: Pressure cook delicious one-pot meals up to 70% faster than traditional cooking methods or slow cook your favorite traditional recipes – just like grandma used to make.
  • QUICK AND EASY CLEAN UP: Finger-print resistant, stainless-steel sides and dishwasher-safe lid, inner pot, and accessories.
  • PROVEN SAFETY FEATURES: Includes over 10 safety features, plus overheat protection and safe-locking lid.
$89.00
Buy on Amazon

Filed Under: Instant Pot, Main Dish Recipes, Mexican Food, Recipes

Instant Pot Lentil Stew – No Oil

April 15, 2021 by Holly Yzquierdo 1 Comment

Instant Pot Lentil Stew

Soups are quick and easy to make in an Instant Pot. This vegan lentil stew checks all the boxes for a hearty, healthy, delicious and even budget friendly meal.

Instant Pot Lentil Stew

This page contains affiliate links.

It is a versatile, stress-free recipe. Don’t worry if you don’t have all the ingredients. Use what’s on hand, and you’ll never know something is missing.

I stopped using oil a while back, so you won’t find it in the list of ingredients. You definitely won’t know it’s missing either! With so many flavors in the stew, oil really isn’t necessary.

You can also substitute the vegetables or types of potatoes for what you like. It’s nearly impossible to mess up this stew. Trust me.

Instant Pot Lentil Stew

Stove Top vs Pressure Cooker

The Instant Pot saves me time over and over again by freeing up my hands and attention for other things. It is my favorite kitchen gadget, and I use it several times per week. I’ve been using this one since 2014!

Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 6 Quart, Stainless Steel/Black
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 6 Quart, Stainless Steel/Black
  • 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer.
  • QUICK ONE-TOUCH COOKING: 13 customizable Smart Programs for pressure cooking ribs, soups, beans, rice, poultry, yogurt, desserts and more.
  • COOK FAST OR SLOW: Pressure cook delicious one-pot meals up to 70% faster than traditional cooking methods or slow cook your favorite traditional recipes – just like grandma used to make.
  • QUICK AND EASY CLEAN UP: Finger-print resistant, stainless-steel sides and dishwasher-safe lid, inner pot, and accessories.
  • PROVEN SAFETY FEATURES: Includes over 10 safety features, plus overheat protection and safe-locking lid.
$89.00
Buy on Amazon

I think everyone should own one and try all my plant-based Instant Pot recipes. However, if you haven’t jumped on the Instant Pot bandwagon yet, you can make this lentil stew on the stove.

You will need a large pot or Dutch oven, and stove top instructions are included below the recipe.

Instant Pot Lentil Stew Ingredients

Vegan Instant Pot Stew

With all the colors of the rainbow, this lentil stew is almost too pretty to eat. It makes me feel good knowing that my family will eat a variety of vegetables that they may not like on their own.

It’s awesome to only have one dish to clean too. There’s another reason you should buy an Instant Pot if you haven’t already.

The recipe makes enough lentil stew to feed my family of 4 and have leftovers. My husband and I enjoy eating the soup for lunches throughout the week. It’s easy to store and re-heat.

Instant Pot Lentil Stew Recipe

Ingredients

  • 1/2 White Onion (diced, about 1 cup)
  • 4 cloves Garlic (minced)
  • 2 stalks Celery (sliced, about 1 cup)
  • 3 Carrots (sliced, about 1 cup)
  • 5 Gold Potatoes (diced into bite sized pieces)
  • 1 cup Dry Lentils
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/4 cup Nutritional Yeast
  • 5 cups Veggie Broth (or use water and Veggie Broth Mix)
  • 2 tbsps Vegan Worcestershire Sauce
  • 2 tbsps Tamari
  • 1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
  • 1 cup Baby Spinach (chopped)

Step 1 – Place Ingredients in Instant Pot

Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.

Step 2 – Add Tomatoes

Place the tomatoes on top of the other ingredients. Do not stir. – Tomato is more likely to burn if it sits at the bottom of the Instant Pot.

Step 3 – Pressure Cook

Secure the lid on the Instant Pot, and turn the valve to sealing. Press Manual (or Pressure Cook) and set to 10 minutes.

Step 4 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 10 minutes. Then release the remaining pressure.

Step 5 – Add Spinach

Stir well. Then add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly.

Wait about 10 minutes, then enjoy.

No Pressure Cooker?

If you do not have an Instant Pot or other pressure cooker, lentil stew is easy to make on the stove as well. Grab a large Dutch oven, and throw all the ingredients in it except for the spinach.

Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts, and it’s ready to eat!

Substitutions

This recipe is very adaptable. Feel free to make it even if you don’t have all the ingredients.

Other ingredients to try include yams, mushrooms, squash, green beans, etc. Get creative to see what you like best.

Storage

Lentil stew can be stored in an airtight container for about a week. You can also freeze it in a freezer safe container for about 2 months.

More Lentil Recipes

Lentils are a great source of protein and an economical way to make a variety of vegan meals. Here are a few more of my favorite ways to use lentils:

  • Vegan Bolognese Pasta with Lentils
  • Easy Red Lentil Chili (Vegan)
  • Instant Pot Winter One-Pot Lentils and Rice
  • “Beefy” Lentil and Veggie Soup
Yield: 6 servings

Instant Pot Lentil Stew

Instant Pot Lentil Stew

Make a hearty vegan lentil stew in the Instant Pot.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1/2 White Onion (diced, about 1 cup)
  • 4 cloves Garlic (minced)
  • 2 stalks Celery (sliced, about 1 cup)
  • 3 Carrots (sliced, about 1 cup)
  • 5 Gold Potatoes (diced into bite sized pieces)
  • 1 cup Dry Lentils
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/4 cup Nutritional Yeast
  • 5 cups Veggie Broth (or use water and veggie broth mix)
  • 2 tbsps Vegan Worcestershire Sauce
  • 2 tbsps Tamari
  • 1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
  • 1 cup Baby Spinach (chopped)

Instructions

  1. Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.
  2. Add the diced tomatoes on top and do not stir.
  3. Secure the lid on the Instant Pot and turn the valve to sealing. Press Manual (or Pressure Cook) for 10 minutes.
  4. Once cooking is complete, allow pressure to release naturally for about 10 minutes. Then release the pressure.
  5. Stir well. Add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly. Wait about 10 minutes, then enjoy.

Notes

  • Storage: Store lentil stew in an airtight container for about a week, or freeze in a freezer safe container for about 2 months.
  • No Pressure Cooker: You can easily cook this stew on the stove. Add all of the ingredients except the spinach to a large pot or Dutch oven. Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts.
  • Substitutions: This recipe is very adaptable. Feel free to make it even if you don't have all the ingredients. Other ingredients to try include yams, mushrooms, squash, green beans, etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Brown Lentils
    Brown Lentils
  • Instant Pot 
    Instant Pot 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

Filed Under: Instant Pot, Recipes, Soups, Stews, & Chili

Instant Pot Recipes for Fall

October 12, 2020 by Holly Yzquierdo Leave a Comment

Instant Pot Recipes for Fall

I bought my Instant Pot in 2014 and I still love it. I use it multiple times a week to make everything from breakfasts, side dishes, soups and stews. It seemed like the perfect time to gather a list of some of my favorite Plant-Based Instant Pot recipes for fall.

Instant Pot Recipes for Fall

Instant Pot Recipes for Fall

Add these Instant Pot recipes to your meal plan this fall.

Instant Pot Chipotle Black Bean Chili

This delicious plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food. This is a recipe my readers make weekly!

Instant Pot Chickpea and Rice Soup

This recipe is warm and comforting. If you grew up on chicken and rice soup, you'll love this plant-based take on that classic.

Instant Pot Lentil Tacos

It's always a good time for tacos! Might as well make it a vegan taco night by making these lentil tacos in the Instant Pot.

Instant Pot Mexican Casserole

This versatile Mexican Rice and Bean Casserole is perfect in a bowl, tortilla or eaten with chips.
Add fresh homemade salsa and avocado to kick it up a notch!

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa is a quick and easy recipe your family will love. Adapt it to your individual preferences.

Instant Pot Black Beans and Rice

This super easy recipe feeds a crowd. It's mild flavor is perfect for kids who don't like spicy foods. Feel free to spice it up for adults.

Instant Pot Refried Beans

This is my favorite refried bean recipe because I can use it in burritos, nachos or as a side dish for taco night.

Instant Pot Breakfast Rice

Don't forget about breakfast! Breakfast rice is perfect for fall. We make a big portion on the weekend and reheat all week long. Apples and raisins are a family favorite.

Instant Pot Oatmeal

Let's not forget my favorite breakfast, Instant Pot Steel Cut Oats. All the flavor and texture of steel cut oats without having to stand over the stove and stir.

Filed Under: Instant Pot, Tips for Plant-Based Living Tagged With: Instant Pot, Plant Based Diet, Vegan

Instant Pot Mexican Quinoa

July 24, 2020 by Holly Yzquierdo 2 Comments

Instant Pot Mexican Quinoa

We’ve been eating my Mexican Rice and Bean Casserole for years. It’s a crowd pleaser. I’ve adapted it and made many different versions. It seems like it’s time to do it again. I’m taking the same flavor and most of the ingredients plus quinoa! It make it even easier, I’m making it in my Instant Pot!

Instant Pot Mexican Quinoa

This page contains affiliate links.

If you are like me, you probably have a giant bag of quinoa in your pantry. I don’t know why, but in the summer I always gravitate toward quinoa.

What is Quinoa?

Quinoa is technically a seed but most people treat it like a grain. It should be cooked before eating. Quinoa has a slightly nutty flavor.

Quinoa is a great versatile food to add to your rotation. We enjoy it in stir frys instead of rice, in breakfast bowls instead of oats, as a replacement for taco meat, your imagination is the limit.

  • Breakfast Quinoa
  • Quinoa Chickpea Wrap
  • Quinoa Tacos
  • Quinoa Lentil Salad
  • Chickpea Quinoa Stir Fry

Should I Washing Quinoa?

If you are new to quinoa, you will want to rinse your quinoa first. Quinoa is coated in saponin. It’s bitter and will make you think quinoa is gross. If you rinse the quinoa well, we use a fine mesh strainer, you’ll be able to get the saponin off easily.

Many brands of quinoa will prewash it to remove the saponin.

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa

I love how versatile this recipe is. I enjoy it hot and cold. Whether I reheat leftovers or serve them cold, I love topping it with my pico de gallo. What can I say, fresh tomatoes, onions, garlic and cilantro are irresistible.

When I know I need a filling meal on the go, this is one of my top choices.

Yield: 4 servings

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa is a quick and easy recipe your family will love. Adapt it to your individual preferences.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 15 ounce can Black Beans (drained, rinsed)
  • 1 1/4 cups water or veggie broth
  • 1 cup Quinoa (uncooked)
  • 1 cup Diced Tomatoes (from the can, drained)
  • 1 cup Frozen Corn
  • 2 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1 Lime, sliced for garnish
  • 2 Avocado (diced)

Instructions

  1. Dump the black beans, water/veggie broth, quinoa, tomatoes, corn, chili powder, cumin, garlic powder, and salt into the Instant Pot.
  2. Close the lid and close the pressure valve. Press manual/pressure cooker and cook for 5 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
  3. Serve in bowls topped with lime wedges and diced avocado. Fresh pico de gallo is my favorite way to enjoy it.

Notes

Refrigerate leftovers in an air tight container. Enjoy for 3-4 days.

You can eat leftovers warm or cold.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

Filed Under: Instant Pot, Main Dish Recipes, Mexican Food, Recipes, Side Dishes Tagged With: Instant Pot, plant-based diet, Pressure Cook, Quinoa, Vegan

Plant-Based Instant Pot Goulash

October 3, 2019 by Holly Yzquierdo 35 Comments

Plant-Based Instant Pot Goulash

It’s finally here! You asked for an Instant Pot version of my Plant-Based Goulash and today I’m delivering. I’m so excited to share this Plant-Based Instant Pot Goulash recipe with you. That’s right, no oil, no meat and no dairy!

Plant-Based Instant Pot Goulash

This page contains affiliate links.

You know how much I love my Instant Pot! Here is one more reason, I think this easy recipe tastes even better than the stove top version! 

I am still experimenting with this recipe. It will remain mostly the same but I think I can cut down on the liquid and the pressure cooking time. I’m going to go ahead and post this because I’ve gotten about a hundred emails from those of you who are patiently waiting on this recipe! 

As I make it with small adjustments and get your feedback, I’ll update it. 

Plant-Based Instant Pot Goulash

Instant Pot Lessons

This recipe takes a long time to come to pressure. It’s because it’s full of liquid. Soups usually take a long time for pressure to build. Then, once it’s done, it will seem very soupy. Don’t worry, a lot of the liquid will get absorbed as it cools down.

Plant-Based Instant Pot Goulash

With Instant Pot recipes, the order you put ingredients in can make or break your meal. In many recipes, tomatoes or tomato products can cause weird things to happen. Some foods will cook more slowly with tomato products. Other times, your pot will say “BURN” and you’ll get food stuck to the bottom, preventing it from coming to pressure.

With this recipe, the important thing to remember is to add the tomato products last and do not stir them in. I didn’t have any problem with this recipe burning or sticking but I’m always careful with tomato.

 

I was also nervous about cooking lentils and pasta together but it totally worked. Next time, I’ll cook it for 5 minutes instead of 6 to see how it goes. Both the lentils and the pasta were very soft. 

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Did you grow up eating goulash? This Plant-Based Instant Pot Goulash is made with whole food ingredients, and a few canned products for convenience. Your family will love this hearty comfort food.

Ingredients

  • 4 cups Veggie Broth
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy Sauce (I used Tamari)
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 cup uncooked pasta, I used macaroni 
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of petite diced tomatoes

Do

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worchershire sauce, soy sauce (or Tamari), kidney beans, pasta and bay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes.
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. Once the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

I think this recipe could use less liquid and I’ll be trying it with less soon. The stove top version has a lot of evaporation and this one does not. 

Yield: 5+

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food.

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 30 minutes
Total Time 46 minutes

Ingredients

  • 4 cups Veggie Broth
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy Sauce (I used Tamari)
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 cup uncooked pasta, I used macaroni 
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of petite diced tomatoes

Instructions

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worcestershire sauce, soy sauce (or Tamari), kidney beans, pasta and pay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes. DO NOT STIR!
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. After the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

Notes

Make sure you add the tomato sauce and petite diced tomatoes last and do not stir them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Barilla Pasta, Elbows, 16 Ounce (Pack of 8)
    Barilla Pasta, Elbows, 16 Ounce (Pack of 8)
  • Small Brown Lentils 
    Small Brown Lentils 
  • Instant Pot 
    Instant Pot 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

Freezer Meals

If you want to make this as a freezer meal go ahead. Cook as instructed but leave out the pasta. Pasta isn’t very freezer friendly. Then when you are ready, defrost the Goulash and warm it on the stove or in the Instant Pot. Cook a quick batch of pasta to add to the previously cooked Goulash.


Have you made this yet? Let me know what you think! I’d love to hear how you adapt it to your family’s tastes. 

Enjoy!

Filed Under: Instant Pot, Main Dish Recipes, Soups, Stews, & Chili Tagged With: Instant Pot, Plant Based Diet, Recipes, Vegan

Chipotle Black Bean Chili

February 20, 2019 by Holly Yzquierdo 7 Comments

Chipotle Black Bean Chili

Nothing beats a bowl of hot chili when it’s cold outside!

Chipotle Black Bean Chili

My Texas Style Chili will always have my heart but sometimes I like to mix it up with different recipes. This recipe uses more ingredients but also has a more complex flavor. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Chipotle Black Bean Chili

This recipe is easy to dump in the Crock Pot or Instant Pot after some quick chopping and measuring spices. I use canned beans and tomatoes for ease. If you aren’t a fan of spicy, you may want to reduce or omit the chipotle peppers. They give it a great flavor but it’s spicy!

Chipotle Black Bean Chili ingredients

Chipotle Black Bean Chili

Like all my recipes, you can easily change-up the ingredients based on your likes and dislikes, or what you have in your pantry!

Ingredients:

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

 

Chipotle Black Bean Chili ingredients

Directions:

  1. Place everything up through broth in slow-cooker or Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
  2. If you are cooking in a slow cooker, dump the tomatoes in and give it a stir. If you are using the Instant Pot, set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
  3. If using a slow cooker, cover with the lid then cook on low for 7 to 8 hours, or high for 4 to 6 hours. If using an Instant Pot, close the lid and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
  4. Stir well and remove the cinnamon stick.
  5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Chili Topping Ideas

There are so many great toppings you can add to chili. My favorites are tortilla chips to give it a little crunch and avocado to help tame the spiciness. Other great ideas are:

  • Cilantro
  • Diced avocados
  • Diced tomatoes
  • Lime wedges
  • Hot sauce
  • Diced green onion
  • Tortilla chips

Chipotle Black Bean Chili

My mom is visiting and loved this chili too. You don’t know my mom but that is saying something. She lives in Oklahoma where she raises horses, dogs, and cattle. She let all her Facebook friends know she ate vegan chili and liked it!

I think it’s safe to say for meat loving friends and family will love it too!

Instant Pot Chipotle Black Bean Chili

Chipotle Black Bean Chili

This interesting plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

Instructions

1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).

2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.

3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.

4. Stir well and remove the cinnamon stick.

5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Notes

This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.

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© Holly Yzquierdo
Category: Soups, Stews, & Chili
Don’t forget to pin this recipe and add it to your meal plan! You can follow my Instant Pot board on Pinterest too!

Chipotle Black Bean Chili

Filed Under: Crock Pot, Instant Pot, Main Dish Recipes, Recipes, Soups, Stews, & Chili Tagged With: Crock Pot, Instant Pot, Plant-Based

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