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Instant Pot Vegetarian White Chili
“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.”
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
1Select 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.
2Stir cumin, oregano and chili powder into the onion mixture; cook, undisturbed, for 1 minute. Stir in beans, broth and salt. Press Cancel.
3Cover 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.)
4Let 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.
5Ladle 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.