Instant Pot Vegetarian White Chili

Instant Pot Vegetarian White Chili

1 Review
From:, July 2019

Parsnips lend a wonderful sweet and nutty flavor to this healthy white bean chili. Using an Instant Pot (or any other pressure cooker) means this hearty chili can be ready in under an hour, but it still tastes like it's simmered away for hours. Pureeing some of the chili gives the stew a nice creaminess, but feel free to skip that step to save time. Garnish the chili with cheese and sour cream for a richer meal, or serve it as-is to keep it vegan.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 2½ cups chopped parsnips
  • 1½ cups chopped white onions
  • 1½ cups chopped poblano peppers
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • ½ teaspoon chili powder
  • 2 (15.5 ounce) cans no-salt-added white beans, rinsed
  • 2½ cups lower-sodium no-chicken broth or vegetable broth
  • ½ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • ¼ cup thinly sliced scallions, green and light green parts only
  • Hot sauce, shredded sharp Cheddar cheese and sour cream for garnish


  • Prep

  • Ready In

  1. Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat until fragrant, about 1 minute. Add parsnips, onions, poblanos and garlic; cook, stirring occasionally, until the vegetables just soften, about 5 minutes.
  2. Stir cumin, oregano and chili powder into the onion mixture; cook, undisturbed, for 1 minute. Stir in beans, broth and salt. Press Cancel.
  3. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select the Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)
  4. Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 10 minutes). Turn off the cooker. Carefully transfer 1 cup of the chili to a food processor; pulse until smooth, 4 to 5 times. Return to the cooker.
  5. Ladle the chili evenly into 6 bowls. Sprinkle evenly with cilantro and scallions; serve with hot sauce, cheese and sour cream, if desired.
  • To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 294 calories; 6 g fat(1 g sat); 14 g fiber; 51 g carbohydrates; 12 g protein; 72 mcg folate; 0 cholesterol; 8 g sugars; 0 g added sugars; 519 IU vitamin A; 37 mg vitamin C; 123 mg calcium; 4 mg iron; 461 mg sodium; 819 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, 1½ lean protein, 1 fat

Reviews 1

July 16, 2019
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By: MeganOS
The parsnips are a brilliant touch in this chili.
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