Instant Pot Jackfruit Chili
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.41 out of 5 stars
(5)
Ingredients
8 servings
- 1 tablespoon extra virgin olive oil
- 1 white or yellow onion (diced)
- 4 garlic cloves (minced)
- 1 bell pepper (chopped)
- 2 15-ounce cans chickpeas (garbanzo beans) (rinsed and drained)
- 1 14.5-ounce can fire roasted tomatoes
- 1 10-ounce package or can young jackfruit (no extra/added ingredients)
- 2 teaspoons coconut sugar or granulated sweetener of choice (optional)
- 1 sweet potato (peeled and diced)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 5 cups water or vegetable broth
- 1 lime (juiced)
- 1/4 cup fresh chopped cilantro (plus extra for garnishing)
- sea salt or pink salt (to taste)
- chili toppings of choice (optional)
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Preparation
Step 1
Saute
Step 2
Set electric pressure to saute mode. Add oil, onion, garlic and bell pepper. Saute for 5 minutes or until beginning to brown.
Step 3
Add ingredients
Step 4
Press cancel. Add chickpeas, tomatoes, jackfruit, coconut sugar, sweet potato, paprika, chili powder, cumin, garlic powder, and water/broth. Stir well.
Step 5
Cook
Step 6
Place lid on pressure cooker and set to manual high pressure for 10 minutes. When 10 minutes are up, quick release pressure.
Step 7
Stir in lime and cilantro. Salt to taste.
Step 8
Serve and enjoy
Step 9
Serve on its own, with your favorite chili toppings, or over rice or quinoa. Enjoy!
Step 10
Save recipe for the next time?
