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Instant Pot Vegetarian Jalapeno Chili - Dump and Go Dinner

<p>Jazz up your vegetarian chili options with the irresistible combination of jalapeño and cream cheese in our Instant Pot Jalapeño Chili recipe. Topped with shredded pepper jack and crumbled corn chips this easy dinner is a must try!</p>
4 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 2/3 cups seed and dice Jalapeño
  • 3 teaspoons mince Garlic, Cloves
  • 3 1/2 cups drain and rinse Great Northern Beans, Canned
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 1/8 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 teaspoon Oregano, Dried
  • 2 cups Vegetable Broth/Stock
  • 10 ounces Diced Tomatoes with Green Chiles
  • 14 ounces Whole Kernel Corn, Canned

Serving Day Ingredients

  • 8 ounces Cream Cheese
  • 1/4 cups Pepper Jack Cheese, Shredded
  • 1/2 cups crush Corn Chips

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 590 Calories
  • 26g Total Fat
  • 13g Sat Fat
  • 1g Trans Fat
  • 64mg Cholesterol
  • 2043mg Sodium
  • 69g Total Carb
  • 15g Fiber
  • 15g Total Sugars (Includes 0g Added Sugars)
  • 24g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine onions, jalapeno, garlic, beans, chili powder, cumin, salt, black pepper, oregano, broth, diced tomatoes and corn in the inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick release pressure.
  6. Set on warm and stir in cream cheese and cook for 3 minutes.
  7. Serve topped with cheese and chips.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide onion, jalapeno, garlic, beans, chili powder, cumin, salt, black pepper, oregano, broth, diced tomatoes and corn among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure.
  7. Set on warm and stir in cream cheese and cook for 3 minutes.
  8. Serve topped with cheese and chips.

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