Instant Pot Vegetarian White Chili

Prep Time: 20 mins Cook Time: 45 mins Servings: Servings: 4 Source:

Ingredients

1 tablespoon olive oil

2 ½ cups chopped parsnips

1 ½ cups chopped white onions

1 ½ cups chopped poblano peppers

4 eaches 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

2 ½ 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

Exchanges:

2 Starch, 2 Vegetable, 1 1/2 Lean Protein, 1 Fat

Directions

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.

Stir cumin, oregano and chili powder into the onion mixture; cook, undisturbed, for 1 minute. Stir in beans, broth and salt. Press Cancel.

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.)

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.

Ladle the chili evenly into 6 bowls. Sprinkle evenly with cilantro and scallions; serve with hot sauce, cheese and sour cream, if desired.

Notes

To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition

294 calories; protein 11.5g 23% DV; carbohydrates 51.2g 17% DV; exchange other carbs 3.5; dietary fiber 14g 56% DV; sugars 8.5g; fat 5.7g 9% DV; saturated fat 0.6g 3% DV; vitamin a iu 518.6IU 10% DV; vitamin c 36.7mg 61% DV; folate 72.5mcg 18% DV; calcium 122.9mg 12% DV; iron 4mg 22% DV; magnesium 123.6mg 44% DV; potassium 818.6mg 23% DV; sodium 461.4mg 19% DV; thiamin 1.1mg 113% DV.