Instant Pot Vegetarian Jalapeno Chili - Ready to Eat Dinner
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!
Ingredients
- 1 ¼ cups dice Onion
- ⅔ cups seed and dice Jalapeño
- 3 teaspoons mince Garlic, Cloves
- 3 ½ cups drain and rinse Great Northern Beans, Canned
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- ⅛ teaspoons Salt
- ¼ 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
- 8 ounces Cream Cheese
- ¼ cups Pepper Jack Cheese, Shredded
- ½ cups crush Corn Chips
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- **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.**
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Combine all ingredients except cream cheese in the inner pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Quick release pressure.
- Set on warm and stir in cream cheese and cook for 3 minutes.
- Serve topped with cheese and chips.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 590
- Total Fat
- 26g
- Saturated Fat
- 13g
- Trans Fat
- 1g
- Cholesterol
- 64mg
- Sodium
- 2043mg
- Total Carbohydrates
- 69g
- Fiber
- 15g
- Sugar
- 15g
- Protein
- 24g
- WW Freestyle
- 12